Fried bread sticks
Bakery products from Italy - Campania
Panbrioche At Pumpkin
Panbrioche At Pumpkin
translated by Italian with
A soft leavened, made even softer by the pumpkin and greener than the chocolate drops!
Cut the pumpkin into pieces, place on a plate covered with oven paper and let it cook at 180 ° for about 20 minutes.
After the necessary time, if you can put it with a toothpick without excessive pressure, extract it from the oven. If not, let it cook for a few more minutes.
When done, pour it into a blender and work the pumpkin until it is creamy. Put it aside to cool. Once ready, go to the dough preparation.
Pour pumpkin, melted butter, lukewarm milk (where you will loose the yeast), salt, sugar and then add the flour to mix the ingredients.
When the mixture begins to thicken add the drops of chocolate and begin to knead with your hands until you get a smooth and homogeneous panet (it must have the same texture as the pizza dough).
If the dough becomes sticky, add another 2/3 spoons of flour, it may be that the pumpkin used is more watery than mine.
Then put the panet in a clean and slightly flamed bowl, cover with food film and a clean cloth and let it rise for about one hour and a half or two hours.
At this point the dough should be doubled in volume. Pour it into a lightly flamed workpiece and work it a few seconds.
Now you get a lot of balls, as if you wanted to make a danube, and place them in a wheel spacing them apart (by habit I poke and always rub the mold, to prevent the sweet from attacking).
I used a 24x24cm square mold but you can use a classic 24 / 26cm circular mold.
Alternatively, you can create panbrioche sandwiches (like the kernels) and then simply place them on a baking tray.
Cover with film (do not close it on the sides if you place it on the baking tray) and cloth and let it rise for another hour.
The dough will have flourished again and by now the balls of your panbrioche to the pumpkin will all be near, close! Now you have to turn the oven on 180 ° and cook for about 20 minutes.
When the dessert is still warm, if you want, you can brush it with a little apricot jam melted previously in a pot with a little water and sprinkle with grain sugar.
NOTES: The weight of the pumpkin is to be understood net of scraps. For flour, you can also make 300g of flour 00 and 300g of manitoba flour.