All recipes Bakery

Pumpkin brioche

Rich yeast pastry with pumpkin

Yield

pieces of 46 g

Scheduling

Preparation: approx. 45 minutes

Rest period: 150–180 minutes

Baking time: 14 minutes/200°C dropping

Nutritional values (100 g or 100 ml)

energy: 1'294 kJ/310 kcal;

fat: 7.2 g, of which saturated 3.4 g;

carbohydrates: 52 g, of which sugars 12.3 g;

protein: 8.6 g; salt 1.1 g

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Ingredients

Yield Recipe

Pumpkin brioche dough

1'480 g

wheat flour 400

265 g

whole milk

15 g

liquid malt

220 g

sugar

75 g

baker’s yeast

300 g

eggs

475 g

pumpkin purée (e.g. Hokkaido pumpkin)

150 g

butter

30 g

table salt

Additional ingredients

30 g

wheat flour
(for dusting/shaping)

120 g

green pistachio marzipan
(for modeling the stems)

Production

Preparing the pumpkin

Hokkaido pumpkin is particularly suitable for this recipe because it can be used with its skin.

Wash the pumpkin thoroughly, cut it in half, and remove the seeds. Place the halves cut-side down in a roasting pan. Cook in the oven until soft.

Pumpkin purée

Cut the cooked pumpkin halves into cubes and purée while still warm using a hand blender. Let the purée cool completely before further use.

Pumpkin brioche dough

Dissolve the liquid malt and sugar in the milk. Mix the flour, milk mixture, baker’s yeast, eggs and pumpkin purée in the kneading machine to form a smooth dough. After 4 minutes, add half of the butter and knead it in. Towards the end of the kneading time, add the salt together with the remaining butter and continue kneading the dough until a nice gluten structure is formed.

Dough rest: 120 minutes

Processing

Weigh out dough portions of 1’500 g each and work roundly into balls on a floured surface. Place the dough pieces in the prepared Gugelhopf flexipan mats, seam side up.