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Crown panbrioche pumpkin




Manitoba flour

500 grams


1 unit

Iodized salt

2 teaspoons


400 grams

Extra virgin olive oil

40 grams

Fresh brewer's yeast

1/2 unit


1/2 glass

Desserts from Italy

Crown panbrioche pumpkin

Crown panbrioche pumpkin

vegetarian with gluten with eggs

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Crown panbrioche pumpkin

perfect to enrich your table during the Christmas holidays and surely captivate everyone with its delicate taste. You can use it as a table centerpiece, perhaps on a nice platter and accompany it with meats and cheeses, but I assure you, however, that even so, naturally, is fantastic!

Crown panbrioche pumpkin step 1

step 1

Dissolve the yeast in half a glass of water and let stand for 10 minutes apart boiled with very little water and a pinch of salt pumpkin, drain well and frullatela in a mixer and then let cool

Crown panbrioche pumpkin step 2

step 2

In a large bowl place the flour, water and yeast and egg started to mix well, then add the salt and the pumpkin puree for 10 minutes.

Crown panbrioche pumpkin step 3

step 3

A wire then add the oil and knead until mixture is smooth but easily workable dolio tuck into a greased bowl covered with film and let rise until doubled.

Crown panbrioche pumpkin step 4

step 4

Now take it back and create the dimpasto balls, about the size of a tennis ball, you are going to be placed in a mold greased and floured bundt.

Crown panbrioche pumpkin step 5

step 5

Fate again rise your crown, then brush them with a yolk and a little milk and bake in a hot oven at 180 ° C for about 40 minutes. Once cooked let it cool and remove it from the mold.

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