Pumpkin brioche.

Pumpkin brioche.

Not found, perhaps, such an epithet to fully describe his admiration etimi..samymi gentle, the most airy, bright themselves, the most-most ..bulochkami! ..
This test is magic .. rolls just melt in your mouth! .. I do not know why I took so long for them was, but now I know that this is the best yeast dough for this kind of baking). And with the pumpkin puree they generally superb, even the next two days, and they remain very soft and gentle ..! We strongly recommend all.

You will need:

the dough:
-200 g pumpkin puree (Muscat, it is sweet and bright)
-35 g of fresh yeast (or 10 g dry)
-100 ml of warm milk
-380 g plain flour
-60g sugar
-a pinch of salt
-3 eggs
-150g soft butter

lubrication:
-yolk
-1 tbsp milk

For filling:
-chocolate paste
-orange marmalade

How to cook:

1. Pumpkin bake at 200C for 40-50min. until soft, then in pyurirovat-blender.

2. All the ingredients for the dough should be at room temperature.
Crumble the yeast into a small bowl, add 1 teaspoon sugar and 1 teaspoon of flour, pour the warm milk, stir and set aside. Take the bowl more, to pour very hot water and put it in a bowl with a brew. Hold in this water for about three minutes, after which permission or excuse good starter until a thick foam.
Sift the flour into a mixing bowl, add sugar, salt and yeast starter. Enable batch, gradually, one by one, adding the eggs (egg each following should be added only when completely dissolved in the previous test). Once fully introduced and will be stirred all the eggs, knead the dough for approximately 10 -15 minutes.

Then add small pieces of oil (on the same principle as the eggs: each next piece added only after complete dissolution in the previous test), and kneaded for 5 — 10 minutes. As a result, it should have a very smooth, shiny dough does not stick to the walls of the mixer. At the very end add 2-3 sets of pumpkin puree (not cold) and knead until a homogeneous, smooth dough.

3. Put our miracle-dough in a large bowl, cover with a cloth and leave to rise about nachas half. The dough should be increased approximately three times!
After this time, the dough gently obmyat hand (it is reduced to the original volume), cover the bowl with cling film and put into the refrigerator overnight.

4. Remove the dough from the refrigerator and allow it to «warm up» at room temperature for 30-40min. Next, put it on pripylennuyu floured surface, divide into 2 parts, each roll of the «sausage» and divided into 8-10 pieces.

5. Form dough circles into each put stuffing (such as chocolate cream «Nutella», for example, or orange marmalade)
Gently zaschipnut the edge of rolls and put on a greased cake pan seam side down.
Cover with towel and leave the form of rolls in a warm place for about 1-1.5 hours.

6. Preheat oven to 180 degrees.
When the dough grows about three times, spread buns with beaten egg yolk, mix with milk, sprinkle the top with sugar.
Brioche Bake for 20 minutes until golden brown.

Bon Appetit!

тыквен бриоши 1 тыквен бриоши 2

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