Squash Rolled Brioche

Hello food lovers,

Do you love the Cinnamon Rolls recipe? Then this squash twist is going to delight you!

Here are some delicious little brioches with a hint of speculoos and a squash-cinnamon jam.

I suggest making this recipe in individual portions. It's an original idea for your autumn brunches or for a snack.

To make approximately 15 squash rolled brioches, you will need:

Squash jam

- 600gr of red kuri squash (peeled and seeded)

- 200gr of sugar

- 75gr of water

- 1/2 tbsp of lemon juice

- 1 tsp of ground cinnamon

Brioche dough

- 120gr of milk

- 27gr of water

- 6gr of dry yeast

- 50gr of sugar

- 1 tsp of speculoos flavoring

- 1 egg

- 325gr of flour

- 1/4 tsp of salt

- 60gr of butter

Egg wash

- 50gr of milk

First, we will make the squash jam so it has time to cool down.

Squash jam

Start by preparing the squash, peel it and remove the seeds.

For this recipe, I used a red kuri squash. It's a slightly sweet variety of squash that will be perfect for our jam.

In total, we will need 600gr of squash. Cut it into pieces and place them in a saucepan.

Add 200gr of sugar, 75gr of water and 1/2 tbsp of lemon juice.

Finish by adding 1 tsp of ground cinnamon and mix with a spatula.

Cook everything over medium heat, stirring occasionally so nothing sticks to the bottom of the saucepan.

You will get this result (see the photos below) after approximately 1 hour of cooking.

Once you have obtained this beautiful squash jam, transfer it to a bowl and let it cool in the fridge.

While the jam is cooling, we can get started on the brioche dough. :-)

Brioche dough

To start, mix 120gr of milk with 27gr of water in a bowl.

Heat the milk/water mixture in the microwave for 15 seconds at 600Watt.

The mixture should be lukewarm, no more than 35°C, otherwise the yeast will lose its effect.

Then pour 6gr of dry yeast into the lukewarm milk/water mixture.

Mix and let rest for about 5 minutes.

To accurately weigh the yeast, use a measuring spoon scale. It's great for weighing small quantities. :-)

In a large bowl, pour 325gr of flour, 50gr of sugar and crack 1 egg.

Add 1 tsp of speculoos flavoring using measuring spoons.

Finally, add the milk/water/yeast mixture.

Using the dough hook of your stand mixer, knead the dough at speed 1 for 5 minutes.

After 5 minutes, a dough begins to form, as you can see in the third photo below.

Add 60gr of butter and add another 1/4 tsp of salt.

Continue kneading for 5 minutes at speed 1 then 5 minutes at speed 2.

There you go, the dough is now nice and smooth and elastic.

Shape it into a nice ball and cover it with a damp cloth.

Let the dough rise for 1h30 at room temperature.

After 1h30 of rising, our dough has risen nicely.

Punch the dough 2-3 times to knock out the air, then place it on a sheet of baking paper.

Lightly flour the top of the dough to prevent it from sticking to the rolling pin.

Whenever I need to roll out a brioche dough or a cookie dough, I always use my large rolling pin. :-) It's amazing!

Roll out your dough into a rectangle. It should be the size of the baking paper, that is approximately 40 x 30 cm.

Cut your rectangle into two equal parts.

On each part, spread 100gr of squash jam prepared at the beginning of the recipe using a small offset spatula.

Roll each part lengthwise. Use the baking paper to help keep your roll nice and tight.

Here, I opted for ruffled baking cups. They are ideal for this type of preparation and what's more, no mold needed. ;-)

Place 15 ruffled baking cups on a perforated baking tray.

Then, cut the rolls into slices 3-4 cm wide and place them in the cups.

Now that the dough is cut and the rolls are in the cups, cover everything with a damp cloth.

Let rise again for 30 minutes at room temperature.

15 minutes before the end of the rising time, preheat your oven to 180°C fan-assisted.

When the 30 minutes are up, prepare 50gr of milk in a small bowl then brush each roll with milk using a pastry brush.

Place in the middle of the preheated oven for 15 minutes.

After 15 minutes, our little brioches are nicely golden.

Let them cool on a wire rack at room temperature.

Pour the remaining squash jam into a jug and blend it to get a smooth jam.

Pour the blended jam into a small piping bag. Cut the tip of the bag but be careful, don't make the hole too big.

Drizzle each brioche with the squash jam using a quick back-and-forth motion.

Transfer the remaining jam into a jar. It will keep for about 2 weeks in the fridge. It will be perfect on your pancakes or toast. :-)

And here is the result of the squash/cinnamon rolled brioches.

These brioches keep in a well-sealed box for 3 days.

I hope you enjoy this recipe with its autumnal flavours.

Wishing you a lovely Sunday, food lovers.

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.