Red Bean Pumpkin Buns

Red Bean Pumpkin Bread

Red Bean Pumpkin Buns are made with whole wheat bread and filled with sweet red bean paste in the center. It is a delicious and healthy pastry recipe that makes the best festival treats to enjoy with family and friends.

The red bean pumpkin buns are as delicious as they’re adorable. I made them based on my Anpan- Red Bean Paste Bread recipe; however, I used the pumpkin-flavored whole wheat bread instead of the milk buns. Besides, the sweet red bean paste delights the bread with more flavor and texture. If you want to try something more seasonal, this is the one. Halloween is down the corn; these red bean pumpkin buns will be a perfect dessert for your family and friends when gathering together. They are also surprisingly easy to make with a few simple ingredients.

What are the ingredients?

  • Bread Flour 
  • Whole Wheat Flour 
  • Granulated Sugar 
  • Salt 
  • Active Dry Yeast 
  • Beaten Egg
  • Milk 
  • Pumpkin Puree- I used Japanese Kabocha pumpkin in this recipe. Kabocha has a natrual sweet and nutty taste which makes the bread even flavorful.
  • Unsalted Butter 
  • Red Bean Paste Filling

How to make the Red Bean Pumpkin Buns?

Prepare Bread Dough

  • Skinned pumpkin and chop it into small cubes. Steam the pumpkin for 15 minutes until soft. Mash the cooked pumpkin with a fork, and set it aside.
  • Combine all dry and wet ingredients in a large mixing bowl besides butter and red bean paste, and knead it into a dough for 5 minutes with a stand mixer on high speed. Add butter to it, and keep kneading for another 15 minutes at medium-high speed until smooth and elastic. (Hand kneading the dough takes about 20 to 25 minutes). Stretch the dough if it’s not tearing apart, then it is ready for the first fermentation.
  • Proof the dough in a warm place, such as in the microwave. Cover the dough with plastic wrap, and let it rise for 40 minutes or until doubled size. (Place a cup of hot water on the side to increase the moisture level).
  • When it’s done proofing, punch the dough to release the air. Transfer the dough to the floured counter, and shape it into a ball.
  • Divide the dough into eight pieces and shape each of them into a ball. Let them rest for another 15 minutes at room temperature with plastic wrap covered.

Assembly the buns

  • Divide the red bean filling into eight equal portions. Roll into balls, and set them aside.
  • After 15 minutes resting, flatten and shape the dough with a roller. Put the red bean filling on the center of the dough. Pull up the edges of the dough to the middle, and pinch the seam tightly to seal. Place the seam side down on the table.

Shape the bun like a pumpkin

  • Prepare 24 twines, 10 inches long each. Soak them in corn oil before use.
  • Place three oiled twines on the table in different directions. Then, place the bread dough on the center point. Pull up all six ends of the string to tie a knot above the bread loosely.
  • Place the bread on the baking pan, and let it rise for another 30 minutes in a warm place.
  • Preheat the oven to 320F (160C), and bake them for 20 to 25 minutes.

How to store the red bean pumpkin buns?

  • Store the buns in an airtight plastic bag, and leave them at room temperature for up to 3 days.

More delicious bread recipes you may interest in.

Baked Beef Roll

Banana Custard Buns

Mini Milk and Sugar Buns

Japanese Imitation Crab Bread

Yield: 8

Red Bean Pumpkin Buns

Red Bean Pumpkin Bread

Red Bean Pumpkin Buns are made with whole wheat bread and filled with sweet red bean paste in the center. It is a delicious and healthy pastry recipe that makes the best festival treats to enjoy with family and friends.

Prep Time 45 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 2 hours 5 minutes

Ingredients

  • 1 cup Bread Flour 
  • 2/3 cup Whole Wheat Flour 
  • 2 1/3 tablespoons Granulated Sugar 
  • 1/4 teaspoon Salt 
  • 1/3 teaspoons Active Dry Yeast 
  • 2 tablespoons Beaten Egg
  • 1/2 cup Milk 
  • 5 1/2 tablespoons Pumpkin Puree
  • 1 1/2 tablespoons Unsalted Butter 
  • 1 1/2 cups Red Bean Paste Filling

Instructions

  1. Skinned pumpkin and chop it into small cubes. Steam the pumpkin for 15 minutes until soft. Mash the cooked pumpkin with a fork, and set it aside.
  2. Combine all dry and wet ingredients in a large mixing bowl besides butter and red bean paste, and knead it into a dough for 5 minutes with a stand mixer on high speed. Add butter to it, and keep kneading for another 15 minutes at medium-high speed until smooth and elastic. (Hand kneading the dough takes about 20 to 25 minutes). Stretch the dough if it's not tearing apart, then it is ready for the first fermentation.
  3. Proof the dough in the microwave. Cover the dough with plastic wrap, and let it rise for 40 minutes or until doubled size. (Place a cup of hot water on the side to increase the moisture level).
  4. When it's done proofing, punch the dough to release the air from it. Transfer the dough to the floured counter, and shape it into a ball.
  5. Divide the dough into eight pieces and shape each of them into a ball. Let them rest for another 15 minutes at room temperature with plastic wrap covered.
  6. Divide the red bean filling into eight equal portions. Roll into balls, and set them aside.
  7. After resting, flatten and shape the dough with a roller. Put the red bean filling on the center of the dough. Pull up the edges of the dough to the middle, and pinch the seam tightly to seal. Place the seam side down on the table.
  8. Prepare 24 twines, 10 inches long each. Soak them in corn oil before use.
  9. Place three oiled twines on the table in different directions. Then, place the bread dough on the center point. Pull up all six ends of the string to tie a knot above the bread.
  10. Place the bread on the baking pan, and let it rise for another 30 minutes in a warm place.
  11. Preheat the oven to 320F (160C), and bake them for 20 to 25 minutes.

    Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount Per Serving: Calories: 286Total Fat: 8.68gCholesterol: 42mgSodium: 212mgCarbohydrates: 40.24gFiber: 7.5gSugar: 2.63gProtein: 14.4g
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