Squash Brioche

Hey foodies :o)

This week, I'm showing you how to make these beautiful little squash brioche rolls :o)

These little buns will be perfect for sweet and savoury meals... A bit like Cuchaule.

I used these brioche rolls as hamburger buns and I thought the combination was super fun :o)

To make 8 brioche rolls, you will need:

Brioche dough:

200gr squash purée

170gr lukewarm water

8gr dry yeast

450gr flour

40gr sugar

1-2 tsp crumble spices

50gr soft butter

0,5 tsp salt

For the decoration:

1 egg

1 tbsp milk

Pumpkin seeds (optional)

Squash purée

I made my own squash purée here, but you can also buy ready-made squash purée at Coop ;0) It saves time.

Here I used a potimarron squash weighing 1300gr.

Peel the squash and cut it into small pieces.

Place the squash pieces in a large saucepan and fill it one third with water.

Boil the squash until tender. About 20 minutes.

Drain the squash, then blend it with a hand blender. You will get a nice thick texture like mashed potatoes.

I got about 800gr of purée. Since I only need 200gr for this recipe, I will use the rest for a good squash soup or squash cupcakes ;0). Check out the other recipes on our blog, we have some excellent squash-based recipes.

Otherwise, you can freeze the squash purée in an airtight container for up to 6 months.

Let the purée cool to room temperature.

Squash brioche

Pour 170gr of lukewarm water into a jug and add the 8gr of dry yeast using a scale spoon. Mix and let it rise for 10 minutes.

In a mixing bowl, pour 450gr of flour and 40gr of sugar.

Add 200gr of cooled squash purée, the water/yeast mixture, 1 to 2 tsp of crumble spices, 50gr of soft butter and 0,5 tsp of salt.

Knead the dough with the dough hook for 10 minutes. The dough should be nice and smooth.

After 10 minutes, check the dough by taking a piece between your fingers. Stretch it. If the dough is elastic and forms a smooth skin, it's ready. If the dough tears quickly, it hasn't been kneaded enough. Knead it again for a few minutes.

Shape the dough into a ball, lightly flour the bowl, then cover the bowl with a damp cloth and let your dough rise for 90 minutes.

Once the 90 minutes are up and the dough has doubled in volume, punch it down and divide it into 8 pieces using a dough scraper.

This gives balls of about 115gr per piece.

Roll the pieces of dough to get nice round balls. Make sure there are no folds on the top of the balls. They should be nice and smooth.

Now, tie the 8 dough balls with kitchen twine. (Optional but very pretty) ;0)

Don't tie the twine too tightly. In my 3rd photo it's a bit too tight. :o)

The twine should not crush the brioche, just touch it lightly.

Tie the twine into a knot at the top.

Place the brioche rolls on a perforated tray with a perforated mat, cover them again with the same damp cloth and let them rise for 20 minutes.

Meanwhile, preheat the oven to 180°C top/bottom heat.

Whisk 1 egg with 1 tbsp of milk and brush the brioche rolls. I added pumpkin seeds on some of the rolls.

Bake the squash brioche rolls for about 25-30 minutes in your oven preheated to 180°C top/bottom heat.

And there you have it, my squash brioche rolls! They are delicious and perfect for the autumn season.

I hope you enjoy the recipe as much as I do.

Have a wonderful Sunday :o)

Jenny

PS: As always, you can find all the equipment used at the bottom of the recipe.