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 a...