Spiced pumpkin buns

Preheat the oven to 200°C/180°C fan. Cut the pumpkin in half. Place face-down on a baking tray lined with baking paper. Bake for 40 minutes until very soft. A knife should easily pierce the flesh

Allow to cool until you can handle it safely, but it's still warm, about 20 minutes. Remove the flesh and smoosh with a fork until smooth – you need 100g

If you are using your pumpkin purée whilst hot, add cold milk, then the egg in the bowl of your stand mixer. (If you did step 1 in advance and your pumpkin purée is cold, warm the milk to 60°C, then add to the pumpkin, followed by the egg). Mix briefly

Next, add the yeast, followed by the flour and curry powder, finally adding the sugar and salt

Mix on a medium-high speed in the stand mixer for 8–10 minutes until medium gluten development is reached. Rest for 5 minutes. Add the butter and mix for 5 minutes

Add the chopped coriander and spring onions. Continue mixing for another 3–10 minutes on a high speed until it pulls away from the sides of the bowl and full gluten development is reached. Scrape down as needed. If the dough doesn’t come together in this time, rest for 5 minutes, then mix for another 5–10 minutes. The dough will be smooth and fully developed

Move into a lightly oiled bowl (use about 1 teaspoon and spread it all over) and cover so it doesn’t dry out! Leave to rise for 45 minutes–1 hour until it doubles. This dough is quite active so you shouldn’t have to wait too long

To make the chilli maple butter, melt the butter until foaming and add the chilli. Turn off the heat, then stir in the salt and maple syrup. Whisk as it cools. Use when the butter is cooled, but not solid

Tip the proofed dough onto a well-floured surface. If your dough is very active, you might want to press it flat onto a tray and then place in the freezer for 20 minutes so it is easier to work with

Press down into a rectangle 40cm x 24cm and about 1cm thick. Divide into thirds, about 13cm in width each. Brush 30–40g of the cooled chilli maple butter onto each section of dough. Reserve the rest of the chilli maple butter for serving

Fold the rectangles in half lengthways. Cut the folded dough into four equal pieces. You should now have 12 buns. To finish, tuck the edges of each bun under itself to meet. Nestle the buns into a lined 20cm square baking dish

Leave to proof, covered, for 45 minutes–1 hour. The buns should be kissing each other by now

Preheat the oven to 200°C/180°C fan

Brush the buns generously with egg wash and sprinkle with nigella seeds. Try to get into the little divots between the buns

Bake for 20–25 minutes until golden. To double check they are baked in the middle, check with a temperature probe that they are above 93°C

 Leave to cool for at least 5 minutes in the dish and then move onto a cooling rack. Wait at least 15 minutes (if you can!) before enjoying. Serve with the remaining chilli maple butter

These buns will stay fresh for 2 days at room temperature, wrapped tightly