Brioche with pumpkin




for the dough:

440g butternut squash, roasted

560 g bread flour
30g brown sugar

80 ml milk
9g dry yeast

3 large eggs at room temperature - save one yolk

9g salt

230g butter, cubed cold

1. Roast the squash, break it into purée and set aside to cool.
2. Scale the flour, sugar and pumpkin in a bowl.
3. Heat up the milk to feel warm to the finger touch. Add the yeast and let it stay for an about five min, than stir to dissolve the yeast completely. 
4. Add to the mixer bowl.
5. Add the room temperature eggs plus one egg white, saving one egg yolk for glazing the bread. 
6. Start mixing on slow, while having the butter close to you.
7. Start adding butter two three cubes at a time and mix until the butter is fully incorporated before adding the next portion of butter. increase the mixing speed to medium halfway through the butter quantity. 
8. Add the salt
9. Mix until all the butter is fully incorporated. The dough will be very smooth, glossy and will pass the window test. 
10. Cover the bowl with a plastic wrap and let it ferment at 27°C for at least 90min or until doubles in volume.




Tailoring:

1. Preheat the oven to 180°C.
2. Divide the dough into equal parts and form balls. 
3. Give each ball an egg wash. Dip it in a cup with pumpkin seeds and press gently to cover well.
4. Arrange them in your choice of pan. It may be a round pan or two loaf tins as shown here.
5. Cover with cling foil and let it rest at 27°C for at least 30 min.
6. Bake until golden and springs back to the touch. Transfer on a wire rack to cool. 
7. Can be served warm or at room temperature. 

Store at room temperature.

Location: Canada

Comments

Post a Comment

Popular posts from this blog

Lebkuchen Houses

Image
Traditions are sculpted by the memories of the people. For some traditions is particularly easy to cross time and geographical borders, because of the taste. The well known gingerbread houses today are the young ancestors of the lebkuchen houses, born in Germany two hundred years ago, when Brothers Grimm wrote "Hansel and Gretel". German bakers were inspired by the descriptive story and freed their imagination into baking differently shaped and coloured small and big delicious houses.  Decorated with candies, small cookies, chocolate pieces and lots of icing, the houses are extremely appealing not only because of their whimsical appearance, but because of the heavenly aroma of the spices as well. Make this in advance and you will have Christmas feeling all season long.  I chose to bake lebkuchen houses because of the variety of spices used in the recipe . My houses are gently decorated with white royal icing and I did not use any candies. I like this way of decor...
Read more

Old-fashioned Lebkuchen Stars and Hearts

Image
This is the classic recipe for Christmas Cookies from old Germany, or Switzerland (if you'd prefer). A recipe, I was hoping to find for a long time. Thanks to Sara Kelly Iaia and her fine memories, collected in the book "Festive Baking", I am happy to bake the first cookies for this Christmas. The honey and the quantity of the fragrant spices make these cookies unique. I would advise not to skip any of the spices or to change their quantity. I am pretty conservative when it comes to perfumed spices. I think the simpler ingredients make one dish tastier. But here, the spices are in perfect unison.   for the cookies: 490 g all purpose flour 1 tsp baking soda 1 tsp baking powder 1 Tbsp cinnamon 1 tsp cardamom 1/2 tsp ground cloves 1/2 tsp powdered anise 1/2 tsp grated nutmeg 1/2 tsp ginger 225 g honey 160 g light brown sugar 134 g unsalted butter 1 large egg 1. Sift the flour in a bowl. 2. In another bowl, sift all...
Read more

Brioches Nid d'Abeille

Image
adapted from the recipe of Christophe Felder for the brioche: 250 g flour 30 g sugar 1 tsp salt 3 g dry yeast 3 large eggs 130 g butter, softened 1 egg, beaten, for the wash 1. Scale the flour, sugar and salt in a bowl. 2. Add the yeast. 3. Add the eggs and knead to form a dough. 4. Add the butter piece by piece until well incorporated. 5. Cover with foil and refrigerate for 2 hours. for the huney-almond paste: 100 g honey 80 g butter 80 g sliced blanched almonds 1. Heat the honey and butter in a pan. Let it cook for about 10 seconds. 2. Add the almonds and stir to coat. Set aside to cool. Tailoring: 1. Preheat the oven to 180 C. 2. Take the brioche out of the fridge. Roll the dough 6 mm thick. 3. Using 8 cm round cutter, cut out the rolled dough in small brioches. Let them rise for 2 hours. 4. Give each brioche an egg wash. Spread a teaspoon of the honey mixture on top of every brioche. 5. Bake for about 10 min. Transfer on a wire rack to co...
Read more