Cinderella had a fairy godmother who turned her pumpkin into a carriage. I must reveal a secret: I found the magic wand and kept it! So, bibbidi-bobbidi-boo, my pumpkin turned into many little brioches! Jokes aside, pumpkin, the undisputed queen of autumn, is wonderful in yeasted doughs... it gives the right moisture, color, and flavor. These brioches shaped like little pumpkins are absolutely worth trying, they have a unique softness that makes you want to dive right in. I’ll reveal another secret in the preparation to get them this way, with a cloud-like texture!
First, prepare the water roux. Pour the flour into a small saucepan and gradually add the water, stirring with a whisk so as not to create lumps.
Place on the heat and continue stirring until it thickens a little. A batter-like mixture should form. Turn off the heat and let cool.
In a bowl, pour the flour, sugar, and flavorings. Mix with a spoon.
Add the water roux, the pumpkin puree (steamed or boiled pumpkin and blended), and the yeast dissolved in 30 ml of warm water.
Knead until you get a compact mixture. Add the seed oil and knead until it is fully absorbed. The dough will be soft but not sticky.
Cover the bowl with plastic wrap and a tea towel. Let rise for at least two hours.
Once doubled, divide the dough into 12 equal portions and, using some string, give each ball the shape of a pumpkin.
To make the pumpkin shape even more convincing, use a piece of cinnamon stick as the stem.
Place the little pumpkins on a tray lined with baking paper and let them rise, covered, for another half hour.
Brush with egg yolk and bake at 180 degrees for about 25 minutes.
String, baking paper, baking tray
Store at room temperature for no more than 2/3 days
Italia
| Energy (kcal) | 265.63 |
| Carbohydrates (g) | 50.62 |
| of which sugars (g) | 8.73 |
| Fat (g) | 4.04 |
| of which saturates (g) | 0.67 |
| Protein (g) | 8.74 |
| Fibre (g) | 1.94 |
| Salt (g) | 0.03 |
