Pumpkin balls

  • 1 hour and 25 minutes
  • 8 buns



1. Cut the pumpkin into rough cubes.

2. Bring a large pot of water to a boil. Add the pumpkin and cook until tender - use a fork to check.

3. Drain the water and blend the pumpkin with the butter and agave syrup until smooth.

4. Dissolve yeast in lukewarm water.

5. Add the pumpkin puree, dark agave syrup, salt, nutmeg, ginger and cardamom. Stir together.

6. Add the flour and knead the dough until it is smooth, supple and releases the edges of the bowl. You can do this on the mixer or by hand. If you do it by hand, you can knead on the table.

7. Leave the dough to rise, covered and in a warm place, for 40 minutes.

8. Turn the dough out onto a floured board and make an oblong roll. Cut the roll into 8 equal pieces.

9. Shape each piece into a ball and place the ball on a string. Now tie the balls up so that they resemble a small pumpkin.

10. Tie the string around the ball, make a cross and gather at the back - repeat once more so that the string forms 8 pieces and looks like a little pumpkin (imagine it's a Christmas present you're going to wrap with ribbon).

11. Let the buns rise for 30 minutes with a cloth over them.

12. Turn on the oven to 200 degrees convection.

13. Brush the buns with a beaten egg and sprinkle with pumpkin seeds.

14. Bake the buns for about 15 minutes until golden and bubbly.

15. Let them cool and then cut the string.


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