Rich yeast pastry with pumpkin<\/p>\n","protected":false},"featured_media":15567,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[185,225],"class_list":["post-15563","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-bakery","rezepte_cat-pastries"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"60","ausbeute":"
pieces of 46 g<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"approx. 45 minutes","ruhezeit_label":"Rest period","ruhezeit":"150\u2013180 minutes","backzeit_label":"Baking time","backzeit":"14 minutes\/200\u00b0C dropping","optional_label":"","optional":""},"nahrwerte":{"energiewert":"1'294 kJ\/310 kcal; ","fett":"7.2 g, of which saturated 3.4 g;","kohlenhydrate":"52 g, of which sugars 12.3 g;","eiweiss":"8.6 g; salt 1.1 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Pumpkin brioche dough","rez_infos":[{"rez_weight":"1480","rez_weight_unit":"g","rez_value":"
wheat flour 400<\/p>\n"},{"rez_weight":"265","rez_weight_unit":"g","rez_value":"
whole milk<\/p>\n"},{"rez_weight":"15","rez_weight_unit":"g","rez_value":"
liquid malt<\/p>\n"},{"rez_weight":"220","rez_weight_unit":"g","rez_value":"
sugar<\/p>\n"},{"rez_weight":"75","rez_weight_unit":"g","rez_value":"
baker’s yeast<\/p>\n"},{"rez_weight":"300","rez_weight_unit":"g","rez_value":"
eggs<\/p>\n"},{"rez_weight":"475","rez_weight_unit":"g","rez_value":"
pumpkin pur\u00e9e (e.g. Hokkaido pumpkin)<\/p>\n"},{"rez_weight":"150","rez_weight_unit":"g","rez_value":"
butter<\/p>\n"},{"rez_weight":"30","rez_weight_unit":"g","rez_value":"
table salt<\/p>\n"}],"bottom_description":""},{"rez_heading":"Additional ingredients","rez_infos":[{"rez_weight":"30","rez_weight_unit":"g","rez_value":"
wheat flour
\n(for dusting\/shaping)<\/p>\n"},{"rez_weight":"120","rez_weight_unit":"g","rez_value":"
green pistachio marzipan
\n(for modeling the stems)<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Preparing the pumpkin","hers_description":"
Hokkaido pumpkin is particularly suitable for this recipe because it can be used with its skin.<\/p>\n
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.<\/p>\n","hers_images":false},{"hers_heading":"Pumpkin pur\u00e9e","hers_description":"
Cut the cooked pumpkin halves into cubes and pur\u00e9e while still warm using a hand blender. Let the pur\u00e9e cool completely before further use.<\/p>\n","hers_images":[{"hers_image":15564}]},{"hers_heading":"Pumpkin brioche dough","hers_description":"
Dissolve the liquid malt and sugar in the milk. Mix the flour, milk mixture, baker’s yeast, eggs and pumpkin pur\u00e9e 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.<\/p>\n
Dough rest: 120 minutes<\/p>\n","hers_images":false},{"hers_heading":"Processing","hers_description":"
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.<\/p>\n","hers_images":[{"hers_image":15565}]},{"hers_heading":"Piece proofing","hers_description":"
Cover the dough pieces and leave to rise at room temperature until they have reached about three quarters of their volume.<\/p>\n","hers_images":false},{"hers_heading":"Baking preparation","hers_description":"
Cover the molds with silicone paper and a baking tray to ensure even heat distribution.<\/p>\n","hers_images":[{"hers_image":15566}]},{"hers_heading":"Baking","hers_description":"
Load into a mild oven with steam and bake until golden brown.<\/p>\n","hers_images":false},{"hers_heading":"Finishing","hers_description":"
Once cooled, shape small pumpkin stems from the marzipan and place them on top of the brioches.<\/p>\n","hers_images":false}],"hers_fertigstellen":"","rel_select_products":"","is_sticky":false,"rel_select_fachblatt":""},"yoast_head":"\n