Focaccia with bacon asparagus eggs and cheese
Desserts from Italy
Crown panbrioche pumpkin
Crown panbrioche pumpkin
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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!
preparation
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
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.
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.
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.
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.