Oct
I adore the pumpkins! This colour, smell, useful properties…this list can be infinite. Some time ago we were gathering pumpkins on the parents’ garden and I’ve decided that it would be a good idea to bake smth new with pumpkin. And so I’ve chosen a classical french brioche. It’s a french pastry, which is often served with some butter and jam for breakfast. And a cup of coffee of course. So I added some pumpkin puree to the classical recipe and got a brioche with amazing yellow colour and very delicate pumpkin flavour!
Pumpkin Brioche
300g for dough + 1 cup flour 2 eggs (room temperature) 40 g sugar 1 tbsp dry yeast 2 tbsp warm water 90 g butter (room temperature) some butter for lining form 80 ml milk 1/2 cup pumpkin puree 1/4 tsp salt 1 egg yolk+3 tbsp milk for glazing
Dissolve the yeast with warm water (2 tbsp) in the small saucepan. Leave them for about 10-15 min until the yeast becomes frothy. Sift the flour (300 g) with salt and sugar in the large bowl. Add eggs, butter, yeast, milk and pumpkin puree (just bake the pumpkin and grind into a puree). Knead the dough. You should get a smooth dough, that doesn’t stick to your hands. Add 1 cup of flour gradually to achieve that. Form a ball from dough and cover it using cloth. Leave to rise it overnight.
Preheat the oven to 180 degrees. Line the brioche mould with butter. Divide the dough into 6-8 pieces and form a ball from each of them. Place these balls into brioche mould. Glaze the top of brioche with an egg yolk + 3 tbsp milk. Sprinkle with pumpkin seeds. Bake brioche for about 30 min. If the top stars to brown just cover brioche with parchment to protect.
