Boursin Pumpkin Buns

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!