This brioche made with butternut squash is incredibly tender and boasts a beautiful natural hue. Not only does it maintain its softness for several days, it can also be frozen for later enjoyment.<\/p>\n
– 1 Brioche
\n– Flour: 500 g
\n– Oil: 80 g
\n– Eggs: 2
\n– Active dry yeast: 7 g
\n– Salt: 1 tsp
\n– Egg yolk: 1
\n– Butternut squash: 380 g
\n– Sugar: 80 g<\/p>\n
– Total Time:<\/b> 3 hours 20 minutes
\n– Prep Time:<\/b> 25 minutes
\n– Cooking Time:<\/b> 25 minutes<\/p>\nSteps<\/h3>\n
1. Cooking the Squash<\/b><\/p>\n
Chop the butternut squash into pieces and steam cook it for about 15 to 20 minutes (or 8 minutes in a pressure cooker).<\/p>\n
2. Pureeing the Squash<\/b><\/p>\n
Blend the cooked squash until smooth. Allow the puree to cool slightly.<\/p>\n
3. Kneading the Dough<\/b><\/p>\n
In the mixing bowl of a stand mixer, combine the squash puree, flour, yeast, sugar, oil, eggs, and salt. Knead with the dough hook for 10 minutes. The dough should be sticky and elastic.<\/p>\n
4. First Rise<\/b><\/p>\n
Transfer the dough to a bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour and 30 minutes (such as near a heater or in an oven preheated to 120\u00b0F and then turned off).<\/p>\n
5. Shaping the Brioche Dough<\/b><\/p>\n
Punch down the dough and divide it into 20 pieces. Shape each piece into a ball and arrange in a baking mold.<\/p>\n
6. Second Rise<\/b><\/p>\n
Allow the dough to rise again for 1 hour.<\/p>\n
7. Baking the Brioche<\/b><\/p>\n
Brush the top with beaten egg yolk. Bake at 350\u00b0F for about 25 minutes, or until golden brown.<\/p>\n\n\n