For a bento box : Recipe N°34To celebrate Hallowen, here is a recipe for Japanese pumpkin brioche !
- 250 g flour
- 50 g pumpkin puree
- 20 g sugar
- 8 g fresh baker's yeast
- 1 egg yolk
- 100 ml of milk
- 20 g butter
- 2 g salt
- Pumpkin paste
- 130 g pumpkin puree
- 40 g sugar
- Pumpkin paste: Take 130 g of pumpkin puree, put them in a small saucepan, add the sugar, and dry the paste for about 5 minutes over low heat, stirring constantly. Leave to cool and put it in the fridge.
- Pumpkin bread: Place the flour, salt and sugar in the bowl of your food processor, add the yeast and mix at low speed. Add the egg yolk, milk, and pumpkin puree, knead for about 10 min at medium speed until the dough forms a ball and comes away from the bowl. Add a little milk or flour if necessary. Then add the butter cut into pieces and knead until the dough is homogeneous.
- Cover the bowl with a damp cloth and leave to rest for about 1.5 hours in a warm place; the dough should double in volume.
- Degas the dough and divide it into 8 equal parts. Form balls and flatten each one with the palm of your hand. Divide the pumpkin dough into 8 equal parts and fill the centre of each with a ball of pumpkin dough, then close and form small balls again.
- Pour a little flour into a bag and put the strings to flour them. Tie each loaf of bread into 8, like a paupiette, without tightening the strings so that the bread can swell when baked.
- Prick a squash seed on the top of each loaf. Place them on a baking sheet covered with baking paper or baking mat. Leave to rise for 30 minutes at room temperature.
- Preheat your oven to 180°C and bake for 12 to 15 minutes.
- Leave to cool on a wire rack. Gently cut and remove the string from each loaf of bread.
- Arrange your pumpkin buns without packing them into your bentos.