If you’re looking to join in the spooky fun this Halloween, these Spooky Halloween Buns are the perfect treat! These festive buns are soft, fluffy, and packed with delicious cocoa or pumpkin-flavored cream cheese fillings, all wrapped in a decorative pumpkin or matcha crust. They’re not only delicious but also fun to make and serve! Whether you're having a Halloween party or simply looking to indulge in some seasonal flavors, these buns will definitely impress your family and friends.
Here’s how to make your own spooky buns:
Ingredients (Recipe yields 10 buns)
Sweet Stiff Starter:
- 30g sourdough starter
- 90g bread flour
- 40g water
- 15g sugar
Dough:
- 230g bread flour
- 20g sugar
- 4g salt
- 165g milk
- 20g unsalted butter
- All of the sweet stiff starter
Crust Dough:
- 70g unsalted butter
- 50g icing sugar
- 30g egg
- 120g low-protein flour
- 15g milk powder
- 12g pumpkin powder (or 5g matcha powder)
Cocoa Filling:
- 180g cream cheese
- 45g sugar
- 15g cocoa powder
- 15g milk powder
Pumpkin Filling:
- 180g cream cheese
- 45g sugar
- 15g pumpkin powder
- 30g milk powder
Method
Step 1: Prepare the Sweet Stiff Starter
In a small bowl, combine 30g of sourdough starter, 90g of bread flour, 40g of water, and 15g of sugar. Mix until a dough forms. Cover the bowl and let it ferment for 7-8 hours at 27-28°C, or until the starter has tripled in size.
Step 2: Make the Dough
In a large bowl, mix together 230g of bread flour, 20g of sugar, and 4g of salt. Add in 165g of milk and all of the sweet stiff starter. Mix until the dough comes together and is smooth. Gradually add the 20g of unsalted butter in 2-3 batches, kneading between each addition until the butter is fully incorporated and the dough reaches the windowpane stage (the dough should be elastic and able to stretch without tearing).
Cover the dough and bulk proof for 2 hours at 28°C.
Step 3: Prepare the Crust Dough
In a separate bowl, use a hand whisk to cream together 70g of unsalted butter and 50g of icing sugar until smooth. Add the 30g of egg and mix well. Sift in the 120g of low-protein flour and 15g of milk powder, folding it into the mixture until combined.
Divide the dough into two equal parts. To one part, add 12g of pumpkin powder, and to the other, add 5g of matcha powder. Mix each dough until the powders are fully incorporated.
Once mixed, divide each flavored dough into 5 equal portions, and roll each portion into a ball. Cover and chill the dough balls in the fridge while the main dough proofs.
Step 4: Prepare the Fillings
For the cocoa filling, beat together 180g of cream cheese and 45g of sugar until smooth. Add 15g of cocoa powder and 15g of milk powder, folding until well combined.
For the pumpkin filling, beat together 180g of cream cheese and 45g of sugar until smooth. Add 15g of pumpkin powder and 30g of milk powder, folding until smooth.
Set both fillings aside.
Step 5: Assemble the Buns
Once the dough has been proofed, punch it down to release any air. Divide the dough into 10 equal parts, rolling each part into a smooth ball.
Take the chilled crust dough balls from the fridge. Roll them out between two pieces of cling wrap until they are large enough to cover the top of each bun.
Brush the tops of the buns with egg white, and place a piece of rolled-out crust dough on each one. Gently press it down, ensuring it adheres to the bun.
Sprinkle sugar over the crust, and use a knife to make shallow decorative cuts on the surface (for example, you can create pumpkin-like ridges).
Step 6: Final Proof
Cover the buns and let them proof at 28°C for 3-3.5 hours, or until the dough rises to about 1.5 times its original size.
Step 7: Bake the Buns
Preheat the oven to 180°C (350°F). Bake the buns for 15 minutes. If the crust starts to brown too quickly, cover the buns with foil for the remainder of the bake time.
Once baked, transfer the buns to a cooling rack.
Step 8: Fill and Decorate
Once the buns have cooled, slice them in half and pipe in your favorite filling—either cocoa or pumpkin cream cheese. You can also decorate the buns with spooky designs, like drawing jack-o'-lantern faces or adding Halloween-themed sprinkles!
Tips:
- For an extra spooky touch, use food coloring to dye the fillings a Halloween color, such as orange for the pumpkin filling or black for the cocoa filling.
- You can substitute the sourdough starter with a commercial yeast alternative if you don't have a starter on hand.
These Spooky Halloween Buns are a perfect combination of flavor and fun, with the creamy fillings and decorative crust making them a delightful Halloween treat! Enjoy making these with friends and family, and have a spooky good time.