Hi Iza,
Thank you for sharing your experience. With our baking of breads and also cakes, we find that sweet potato needs a bit more water than pumpkin. Pumkins contain almost 95% water (that’s why we need to give them buckets of water in the summer to make them grow!) and sweet potato contains around 75% water, which I guess explains the difference. As sweet potato is more nutritious, maybe for that reason it is the best option to use in this and other recipes.

Enjoy your baking in the New Year!

Hello Pedro,
We have not used sweet potato with this recipe ourselves but we would use the same method to start with if we tried. But we always look at the dough when it comes together, hold some liquid back and see if it needs more water. The dough should be slightly sticky, so aim for that.
We have not tried baked pumpkin, but it could be a great idea. We think the pumpkin will lose some moisture this way and you ill need to add more water to the dough, but again look at what the dough needs to become slightly (post-it note) sticky.

Let us know how it goes!
Ed & Marieke

I bumped into this recipe but I wasn’t in the mood to cut the pumpkin. But I had baked sweet potatoes at home and tried to do use them instead. I actually needed more water since I didn’t cook them in water. The buns went great considering it was my first time with the recipe and I have changed a main ingredient. But I have two question though.
1) If I had cooked the sweet potatoes in water, do you think it would be ok to use only the 135g of water as in the original recipe?
2) Have you already tried to make these buns using baked pumpkin instead? Do you have any idea of the amount of water needed in the dough on this case?

Thanks! 🙂

Thanks you Carol,
Oops and corrected! We always appreciate these tips so we can correct our spelling.
And we love to hear if and how the bun recipe works for you too.

Greetings from Holland,

Marieke & Ed

We use half of a 1000mg tablet for this recipe, ground to a fine powder.

Best Wishes

Carol

Thank you for your excellent feedback Victoria. Great to read about your result and you are right, you do not need vitamin C, it is just an optional extra that can give the crumb this added ‘woolly’ quality, but without it you will still end up with yummy buns!

So great to read your comment again Ben. Hope they turned out a triumph. Nothing like growing your own greens and using them in your own bread!

Marieke & Ed

Thank you Slf, for taking the time to share your experience with the fluffy bun recipe. Wonderful to read about your result.

Enjoy the baking and sharing and for Christmas we can really recommend these Stollen Bollen (buns that are a fun version of the classic Dutch Christmas bread / stollen):
www.weekendbakery.com/posts...en-bollen/

Hello Steve,
For us, after 18 minutes of baking it is around 97 to 98 Celsius, which is quite high, but the buns are perfect.

Enjoy your bun baking!

Hi Nigel,
So glad to read the recipe worked out for you too with the Manitoba. Will correct the recipe regarding the vitamin C immediately, thanks for noticing!

Enjoy your autumn baking 🙂

Marieke