Boursin Pumpkin Buns

Despite the name, these contain no actual pumpkin – turmeric infused dough is tied up and baked into the cutest pumpkin shaped buns!

Done in 2 hours

Serves 6



for the buns

240mlwhole milk, warm

2 1/4 tspinstant yeast

2 tbspgranulated sugar


56gunsalted butter, softened

1 tspsalt

1.5 tspturmeric powder

390gstrong white bread flour

12chilli stems

for the filling

1 packBoursin garlic & herb

1 tbspmilk

to serve

25gsalted butter, melted

1 tsphoney

1 tbspeverything bagel seasoning

Festive, pumpkin shaped buns filled with creamy, garlicky Boursin. These are sure to impress your guests at any Halloween or Thanksgiving party, but can be enjoyed any time this winter!


In the bowl of a stand mixer whisk together warm milk, yeast, 1 tbsp sugar, and turmeric. Cover, and allow to sit for 5 minutes

Add the remaining sugar, egg, butter, salt, and a third of the flour. Beat on low speed for 30 seconds. Once everything is combined, add the rest of the flour.

Beat on medium speed until the dough pulls away from the sides of the bowl. Knead by hand for a further 3 minutes, until the dough is soft and smooth.

Grease a bowl, add the dough, and cover with cling film. Leave to rise somewhere warm until doubled in size.

Mix together the boursin and milk. The milk is optional, but it just loosens the boursin a little bit and stops it drying out in the oven.

Shape each piece into a ball, and flatten. Add a heaped teaspoon of the boursin mixture to the middle, pull up the sides, pinch at the top and shape into a ball. For each portion of dough, lay out 4 pieces of twine to form an asterisk. They don’t have to be perfectly symmetrical.

After laying out the twine on your work surface, place a ball of dough smooth side down in the middle and tie both ends of each individual length of twine into a double knot. Take care to have them just gently curving around the ball of dough; do not make a tight loop around the dough.

Place on a baking sheet lined with parchment paper. Preheat the oven to 175 C. Cover the shaped rolls with a tea towel, and leave for another 30 minutes

Brush with egg wash or milk, and sprinkle over the seeds. Bake for 20-25 minutes, or until golden brown. Rotate the baking sheet half way through.

Mix together melted butter and honey. Brush with honey butter after they come out of the oven. Allow to cool for 10 minutes before carefully removing the string. Enjoy!

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Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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