Pumpkin Seed, Cumin and Cheddar Buns
Pumpkin seeds are loaded with nutrients and are a great way to add texture to any dish. These buns are like pinwheels and the colour of the seeds makes them rather eye-catching. If you like, you can freeze the whole roll, then defrost and slice for a quick bake - they make a great accompaniment to a bowl of delicious soup.
Ingredients
Serves 12
For the dough
- 1 tbsp cumin seeds, plus extra for dusting
- 500g strong white flour
- 7g sachet fast-action dried yeast or 23g fresh yeast
- 1 tbsp caster sugar
- 2 tsp fine sea salt, plus extra for seasoning
- 50ml olive oil, plus extra for greasing
For the pumpkin seed paste
- 120g pumpkin seeds
- 2 tbsp pumpkin seed oil
- 150g cheddar cheese, grated
- sea salt and freshly ground black pepper
Method
For the dough
Put the cumin seeds in a small frying pan over medium heat and toast for 3-4 minutes until fragrant, moving them gently. Tip them into a mortar and lightly crush with a pestle, or grind in a spice grinder. Mix the cumin with the flour, yeast, sugar, salt, olive oil and 275ml of tepid water in a bowl to form a soft, smooth dough that leaves the sides of the bowl.
Knead for about 10 minutes, until dough is smooth. This can be done by hand on a lightly floured surface or using a stand mixer fitted with a dough hook.
Lightly grease the inside of a bowl with oil, place the dough in it and cover with lightly oiled clingfilm. Leave to rise in a warm place for about 1 hour, or until it has doubled in size.
Towards the end of the rising time, pre-heat the oven to 200C/180C fan/gas 6.
For the pumpkin seed paste
Place the pumpkin seeds in a roasting tray and toast in the oven for 10-12 minutes, until they start to pop. Set aside 20g of the seeds and put the remaining 100g in a blender or food processor with the pumpkin seed oil and a good pinch of salt and pepper. Pulse until a chunky paste is formed. Tip into a bowl, mix with the grated cheese and set aside.
To assemble
Line a baking sheet with baking parchment.
Turn out the risen dough onto a floured surface and roll it into a large rectangle, about 25-40cm and 1cm think. Spread the pumpkin seed mix onto the dough, leaving a 4cm border along one long edge of the dough. Carefully roll the dough in on itself, starting at one long edge, leaving the border exposed. Brush the border with warm water then fold it over the top of the dough. Roll the bread until the border seal is underneath. Cut the roll into 12 slices and place each piece, cut side up, on the parchment-lined baking sheet. Sprinkle the remaining pumpkin seeds on top of the slices. Carefully cover the entire tray with oiled clingfilm and place somewhere warm to prove for 30 minutes.
Remove the clingfilm and bake the rolls for 25-30 minutes until golden and cooked through. Remove from the oven and serve warm.
Find more baking recipes in Marcus Wareing's cookbooks. Buy your copy here.
