"This vegan pumpkin melon pan is a fun fall twist on Japanese melon pan! Soft, fluffy bread hugged by a lightly spiced pumkpin cookie crust."
Vegan Pumpkin Buns
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Prep time: 25mins
Cook time: 20mins
Serves or Makes: 8
Recipe Card
ingredients
Bread
- 2 cups bread flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon instant yeast
- 1/2 cup plus 2 tablespoons soy milk
- 2 tablespoons vegan butter
ingredients
Cookie Crust
- 3 tablespoons coconut oil, softened
- 1/4 cup sugar
- 1/4 cup pumpkin puree
- 1 tablespoon ground flaxseed
- 1/2 teaspoon pumpkin pie spice
- 1 cup all purpose flour
- 1/4 teaspoon baking powder
Method
Step 1
PREPARE BREAD DOUGH: In a large bowl, mix together flour, sugar, salt, and instant yeast. Stir in milk and oil (if using) till combined, then turn out dough onto a lightly floured surface.
Step 2
KNEAD: Knead (with your hands or a stand mixer) until the dough comes together and become slightly elastic (about 5 minutes). If using butter, stretch the dough out into a small log and place small cubes of butter on top (or add directly to stand mixer). Roll up the dough and continue kneading. It will be very greasy at first, but just continue kneading and the dough will absorb the butter and become smooth.
Step 3
When ready, the dough should be smooth and just slightly sticky, but it shouldn't stick to your hands. (You can use the Windowpane Test to see if enough gluten has developed. You can also test the elasticity by poking the dough — it should bounce back.) This should take about 15-20 minutes of kneading by hand, or about 10 minutes in a stand mixer. If using a stand mixer, check the dough often since it is possible to over-mix the dough.
Step 4
PROOF: Roll your dough into a ball and place in a large greased bowl. Place a tea towel or plastic wrap over the bowl and let the dough rest until doubled in size. I place mine in the oven on the "proof" setting, but if yours does not have this setting you can simply just turn the light on. You can also leave it out at room temperature, but your rise may take longer. The warmer the environment, the faster it will rise. (Don't rush it though. Flavors deepen as the dough proofs.) You can also place it in the fridge and allow it to rise overnight if you'd like to bake it fresh in the morning.
Step 5
PREPARE COOKIE DOUGH: While your dough is rising, prepare your cookie dough. Cream together coconut oil and sugar, then beat in flax and pumpkin puree until well combined. Sift in flour, baking powder, and pumpkin pie spice. Mix until a uniform dough forms. Form dough into a ball, wrap with plastic wrap, and place in the fridge. Take the cookie dough out of the fridge about 10-15 minutes before you assemble the melon pan. This will give it time to come to room temperature and soften. You want your cookie dough to be rollable but not completely loose.
Step 6
CHECK BREAD DOUGH: My dough usually takes about 1 ½ – 2 hours to proof on the kitchen counter. To test if it is done, poke a hole in the center of the dough with your finger. If the hole doesn't close back up, it's ready.
Step 7
PUNCH DOWN: Punch down your dough and flip onto a non-stick surface. Divide the bread dough into 8 pieces and roll each into a ball.
Step 8
ASSEMBLE MELON PAN: Divide the cookie dough into 8 pieces. Roll each out into a flat disk shape. Place one bread dough ball in the center of one disk. Wrap the cookie dough around the bread dough so that it covers most of the surface. Repeat with remaining dough. **I save a small piece of dough for the "stems" on the pumpkin buns.
Step 9
CREATE PUMPKIN PATTERN: Make shallow cuts from the center of the cookie crust out towards the edge in a pumpkin pattern. Don't cut all the way through the crust. At this point you can also roll the cookie crust in some sugar (preferably coarse sugar) for a crunchier top.
Step 10
2ND PROOF: Place the buns on a lined baking sheet and loosely cover with plastic wrap or a tea towel. Place in a warm environment and let rise for about 20 minutes. It should increase in size during this second proof.
Step 11
PREHEAT & BAKE: While the dough is proofing, preheat the oven to 350°F/180°C. Bake for about 15 minutes, until the cookie crust is firm and the bottoms are lightly browned. The bread should feel slightly firm but still soft inside. Transfer to a cooling rack and let the buns cool completely.