Pumpkin Buns with Chai-Infused Whipped Cream Filling
Pumpkin buns filled with chai cream are a delightful fall treat that combines chai spices’ warmth with pumpkin’s subtle sweetness. The buns are made with a soft yeast dough enriched with pumpkin puree to give them flavor and structure. Shaping the buns into little pumpkins involves using kitchen twine or scoring them for an authentic pumpkin look. Once baked, the buns are filled with a light, fluffy whipped cream infused with chai spices like cinnamon, cardamom, and ginger.
The Inspiration Behind Pumpkin Buns
Autumn brings a harvest of rich, warm flavors, and what better way to celebrate the season than with these adorable pumpkin-shaped buns? These buns capture the essence of fall with their unique shape and comforting taste and wrap you in a warm, cozy feeling. Shaped like mini pumpkins, they bring aesthetic joy and a delightful balance of sweetness and spice. Whether you’re baking for a Halloween party or preparing a cozy snack for a fall evening, these buns will surely impress. And the best part? You can easily customize the fillings to your liking, giving you complete control over the flavor and texture of your buns.
Why Chai-Infused Whipped Cream?
Chai tea is synonymous with warm, comforting spices that blend perfectly with the sweet pumpkin flavor. By infusing whipped cream with chai spices such as cinnamon, cardamom, and ginger, you create a harmonious filling that elevates the buns to another level. The lightness of the cream contrasts beautifully with the doughy buns, making it a delightful fall treat. This combination turns an already tasty bun into a sophisticated dessert.
Key Ingredient
Flour and Yeast: The Foundation
Flour and yeast are essential ingredients for soft, fluffy pumpkin-shaped buns. Bread flour works best for this recipe as it has a higher gluten content, ensuring a solid dough that rises well. The yeast will help the dough become airy and light, creating the perfect base for your pumpkin buns. The high gluten content in bread flour gives the buns their chewy texture, while the yeast helps them rise and become light and fluffy.
Pumpkin Puree
Pumpkin puree is crucial because it adds a subtle, earthy sweetness to the dough. You can use canned pumpkin puree or make your own by roasting and pureeing fresh pumpkin. Use a smooth, thick puree to prevent the dough from becoming too watery.
Chai Spices for the Whipped Cream
For the chai-infused whipped cream, you’ll need a blend of warming spices like cinnamon, cloves, cardamom, and ginger. These spices bring depth and a hint of spice to the cream, complementing the sweetness of the buns. You can use a pre-made chai spice mix or create your own by blending individual spices.
Preparing the Dough
Begin by activating the yeast in warm water with a teaspoon of sugar. Once it becomes foamy, add it to your mixture of flour, pumpkin puree, sugar, and butter. Mix until the dough comes together, then turn it onto a floured surface for kneading.
Kneading and Rising Process
Kneading is essential for developing the gluten in the dough, which will give the buns their characteristic chewiness. Knead the dough for about 8–10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a cloth, and allow it to rise in a warm place for about an hour or until it has doubled.
Shaping the Buns
To give your buns a pumpkin shape using twine, follow these steps:
What You’ll Need:
Kitchen-safe twine (thin cotton string works best)
Small round dough portions (the size you’d like your pumpkin buns to be)
Steps:
1. Prepare the Dough
Once your dough is kneaded and has gone through its first Rise, divide it into smaller portions. Each portion will become one bun.
2. Shape the Dough:
Roll each dough portion into a smooth, round ball.
3. Prepare the Twine:
Cut four pieces of twine, each long enough to wrap around the dough with extra length for tying a knot at the top.
4. Wrap the Dough:
Arrange four pieces of string on your work surface in a star shape, with all the strings crossing at the center.
Place the dough ball in the middle of the arranged strings.
Cross two strings over the dough’s top to create four even sections.
Cross the remaining two strings over the top and bottom of the dough to further divide it into eight sections.
Gently tighten the strings to make an indentation in the dough without cutting into it. Then, tie a small knot at the top of the bun and trim off any excess string.
7. Let the Dough Rise:
Place the tied buns on a parchment-lined baking sheet and let them go through their second Rise. The dough will puff up and take on the pumpkin shape, with the twine creating deep grooves.
6. Baking the Buns
Bake the buns for about 20-25 minutes until they are golden brown and sound hollow when tapped. The buns should be soft and light, with a slightly crispy exterior.
7. Remove the Twine:
After baking and cooling slightly, carefully cut and remove the twine. You’ll be left with perfectly pumpkin-shaped buns.
For an extra touch, insert a small cinnamon stick on the top of each bun to resemble a pumpkin stem!
Preparing the Chai-Infused Whipped Cream
Creating the Perfect Chai Blend
To make the chai-infused whipped cream, steep chai spices and black loss tea or tea bags in warm heavy cream for about 10 minutes, then strain and refrigerate until cold. This infuses the cream with all the rich, warm flavors of chai without overpowering the subtle sweetness of the whipped cream.
Whipping Cream to the Right Consistency
Once the cream is cold, whip it with sugar until peaks form.
Assembling the Buns
Hollowing the Buns for Filling
After the buns have cooled, use a small knife to create a cavity in the bottom of each bun for the whipped cream filling. The hole should be large enough to hold a generous spoonful of cream.
Piping the Whipped Cream into the Buns
Transfer the whipped cream into a piping bag with a large tip and fill each bun through the cavity. The chai flavor adds a delightful surprise to each bite, making these buns not just a treat for your taste buds but also a perfect fall surprise.
Presentation and Garnishing
Garnishing the Pumpkin Buns
For a finishing touch, dust the tops of the buns with powdered sugar or cinnamon for extra flavor. You can also drizzle a simple glaze made from powdered sugar and milk to add a bit of sweetness and shine.
Pumpkin Bun Variations
Sweet vs Savory Pumpkin Buns
While this recipe focuses on sweet buns, you can easily make savory versions by reducing the sugar in the dough and filling the buns with spiced cream cheese or savory pumpkin puree.
Different Fillings to Try
If chai whipped cream isn’t your style, consider filling the buns with maple butter, chocolate ganache, or even a spiced apple compote for a unique twist on the original recipe.
Storing and Freezing the Buns
Best Methods for Storing Leftovers
Store the filled buns in an airtight container in the refrigerator for up to three days. Before serving, allow them to come to room temperature or warm them slightly in the oven for a fresh-baked taste.
Freezing the Buns for Later Use
You can also freeze the unfilled buns for up to a month. When ready to serve, thaw them at room temperature, then fill them with fresh whipped cream.
Perfect Pairings with Pumpkin Buns
Pair these buns with a steaming chai tea or a creamy latte for the ultimate fall treat. The spicy chai flavors in the whipped cream will perfectly complement your warm drink.
Savory Foods to Serve Alongside
For a more substantial meal, serve these buns alongside a fall soup, such as butternut squash or carrot ginger, to balance the sweetness with savory notes.
Frequently Asked Questions (FAQs)
How long do these buns stay fresh?
The buns are best eaten fresh but can be stored in the fridge for up to three days.
Can I use store-bought pumpkin puree?
Absolutely! Canned pumpkin puree works perfectly in this recipe. Just make sure to use pure pumpkin, not pumpkin pie filling.
Is there a non-dairy alternative for the whipped cream?
You can use coconut cream or another dairy-free alternative to make the chai-infused whipped cream.
How do I store the chai-infused whipped cream?
The whipped cream can be stored in the fridge for up to two days. Whip it lightly again before serving to regain its fluffy texture.
What other fillings can I use?
You can fill these buns with various options, such as cinnamon butter, cream cheese frosting, or even a nut-based filling for extra texture.
Conclusion
Pumpkin-shaped buns with chai-infused whipped cream filling are the ultimate autumn indulgence. They combine the warmth of pumpkin and chai spices in a delightful, visually stunning dessert. Whether you’re preparing them for a festive occasion or just a cozy day at home, these buns will impress and satisfy all who try them.
Pumpkin Buns with Chai-Infused Whipped Cream Filling
Ingredients
Pumpkin-Shaped Buns
- 2 cups bread flour
- 2 tsp active dry yeast
- 1/2 cup pumpkin puree
- 1/4 cup warm milk
- 2 tbsp sugar
- 1/2 tsp salt
- 2 tbsp butter, softened
- 1 egg (for the dough)
- 1 egg (for egg wash)
- Kitchen twine for shaping the buns
Chai-Infused Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp sugar
- 1 tsp crushed ginger
- 1/4 tsp cloves
- 1/2 tsp crushed cardamon
- 2-3 small pieces of cinnamon stick
- 2-3 black tea bags or 1 tbsp loose-leaf black tea or 1 tbsp loss black tea
Instructions
- Combine the warm milk, 1/2 tbsp sugar, and yeast in a small bowl. Let it sit for 5-10 minutes until it becomes foamy.
- Add the flour, salt, pumpkin puree, yeast mixture, egg, and 11/2 tbsp sugar in a mixing bowl. Mix until combined, then add the softened butter and knead for about 8-10 minutes until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover it with a cloth, and let it rise for about an hour or until doubled in size.
- Divide the dough into 12 equal portions. Roll each into a ball, then tie it with twine to give it a pumpkin shape (loosely, as the dough rises). Place them on a baking sheet lined with parchment paper.
- Cover and let rise again for 30 minutes.
- Brush each bun with egg wash for a shiny finish.
- Bake at 350°F (175°C) for 20-25 minutes until golden brown.
- Once baked, allow the buns to cool slightly before carefully removing the twine.
- Chai-Infused Whipped Cream
- Combine cream, tea bags, crushed ginger, cardamom, cinnamon, and cloves in a saucepan. Gently simmer the mixture over low heat for 8-10 minutes, stirring occasionally, careful not to let it boil. Cover and let it cool for 10 minutes, then strain the tea bags and spices. Chill the cream for 1 hour in the fridge to cool thoroughly. Once cooled, whip the infused cream with sugar until stiff peaks form.
- Transfer the whipped cream into a piping bag with a large tip.
Assembling the Buns
- After the buns have cooled, use a small knife to create a cavity in the bottom of each bun for the whipped cream filling. The hole should be large enough to hold a generous spoonful of cream.
- Fill each bun through the cavity with the cream.
- For an extra touch, insert a small cinnamon stick on the top of each bun to resemble a pumpkin stem.
