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Raspberry pumpkin seed challah buns

I came up with this recipe for challah seed buns a few weeks ago. We had raspberries and pumpkin seeds in our kitchen, and I wanted to make some type of fancy breakfast bread for my friend who was visiting from SoCal. It’s a yeast bread, so it took a few hours, but definitely worth the time. These buns are delicious, and super filling. Great for a weekend brunch.

My recommendation for eating the buns? Mash a few raspberries into some cream cheese, then spread out your topping on a few slices of bun, and drizzle with agave. You could skip the agave, but I love how the sweet syrup pairs with these buns. So delicious!


1 c warm water
2 Tbsp sugar
1 tsp kosher salt
2 tsp dry active yeast
1 egg, plus the yolk of another egg
2 Tbsp olive oil
2 Tbsp agave
2 c all purpose flour
1/2 c rice flour
1/2 c coconut flour
Additional olive oil
Pumpkin seeds


1. Add sugar and kosher salt to warm water. Stir, then add yeast, stir again, and let sit until frothy.

2. In a separate bowl, combine all purpose, rice, and coconut flours.

3. Add 1 egg, olive oil, and agave to yeast water. Then gradually add to flour while mixing.

4. Knead dough on a lightly floured surface for 5 to 7 minutes.

5. Cover with saran wrap and let rise in a warm place for an hour. Punch down the dough, then let rest in a refrigerator for at least 4 hours, or up to 24.

6. Punch down dough again, then divide into 6 pices.

7. Roll out each sixth of dough, then divide into 3 strips. Braid the strips, then roll them into a burger or mini pie pan and top with a spoon full of crushed raspberries.

8. Let rise for at least 30 minutes. Brush risen buns with an egg wash (the yolk of one egg mixed with a splash of water), then sprinkle with pumpkin seeds.

9. Bake at 390 degrees fahrenheit (375 convection) for 15 to 17 minutes, then let cool on a rack before eating.

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