- 75 ml (5 tablespoon) warm water (37 Celsius/100 Fahrenheit)
- 1/2 tablespoon active dry yeast
- 1/2 teaspoon sugar
- 250 gram all purpose flour
- 4 tablespoon sugar
- 1/8 teaspoon salt
- 75 gram butternut squash, cooked and pureed
- 4 tablespoon unsalted butter/lard/oil, room temperature (*)
- Place warm water in a bowl, sprinkle with active dry yeast, and 1/2 teaspoon sugar. Stir. Let it rest for 20 minutes until foamy.
- In another bowl, whisk together all purpose flour, sugar, and salt. Make a well at the center, then add in butternut squash puree, yeast solution, and butter/lard/oil. Knead into a smooth, elastic, non-sticking dough. You may need to add 1-2 tablespoon of flour if it is too sticky. Kneading time is about 20 minutes.
- With the dough inside a mixing bowl, cover the bowl with a saran wrap. Let it proof until the volume is doubled, about 1 hour.
- Prepare a steamer.
- Punch the proofed dough to release air bubbles, knead again 2 minutes. Divide the dough into 3 equal portions.
- Use a rolling pin to roll each portion of the dough into a rectangle (about 5" x 8"). Roll on the long side from bottom to top like rolling a towel into a log. Cut the log into 4 pieces, each 2" long. Repeat for the other 2 portions. You should get a total of 12 pieces.
- Place each piece of dough on a cup cake liner (or a 3" square parchment paper).
- Steam on high heat for about 15 minutes. Turn off the heat. Do not open the steamer lid, and let the buns rest in the covered steamer for another 5 minutes.
- Gently remove the steamer lid so no liquid drops on the buns (you can also wrap the lid with a large kitchen cloth before steaming). Serve the steamed buns hot with a cup of hot tea.
- (*) Use oil if you are a vegan.
Another great recipe by https://vforveggy.com.