Cinderella had the fairy godmother who turned the pumpkin into a carriage. I have to reveal a secret: I found the magic wand and took it! So, bibbidi-bobbidi-boo, my pumpkin turned into many small brioches! Joking aside, the pumpkin, the undisputed queen of autumn, is wonderful in leavened doughs.. it gives the right moisture, color, and flavor. These brioche shaped like small pumpkins are a must-try, they have a unique softness that makes you want to dive into them. I'll reveal another secret in the preparation to achieve them with a cloud-like consistency!
First, let's prepare the water roux. Pour the flour into a small pot and gradually add the water, stirring with a whisk to avoid lumps.
Place on the stove and continue stirring until it thickens slightly. It should form a batter-like mixture. Turn off the heat and let it cool.
In a bowl, pour the flour, sugar, and aromas. Mix with a spoon.
Add the water roux, pumpkin puree (steamed or boiled and blended pumpkin), and the yeast dissolved in 30 ml of lukewarm water.
Knead until you get a compact dough. Add the seed oil and knead until fully absorbed. The dough will be soft but not sticky.
Cover the bowl with plastic wrap and a cloth. Let it rise for at least two hours.
Once doubled, divide the dough into 12 equal portions and, using string, shape each ball into a pumpkin.
To enhance the pumpkin appearance, use a piece of cinnamon stick as a stem.
Place the small pumpkins on a baking tray lined with parchment paper and let them rise, covered, for another half hour.
Brush them with an egg yolk and bake at 180 degrees for about 25 minutes.
String, parchment paper, baking tray
Store at room temperature for no more than 2/3 days
Italia
| Energy (kcal) | 198.95 |
| Carbohydrates (g) | 36.98 |
| of which Sugars (g) | 6.8 |
| Fat (g) | 3.27 |
| of which Saturates (g) | 0.63 |
| Protein (g) | 6.59 |
| Fiber (g) | 2.32 |
| Sale (g) | 0.01 |
