Brioche pumpkin cinnamon, very fluffy and glazed with cheese. Today's recipe is a further proof of my obsession with pumpkin. I've always loved this vegetable so generous, versatile and good: velvety, soups, cooking baked or sweet and sour. But a few years I am passionate especially the use of pumpkin in sweet preparations: the pumpkin, with its sweet taste, It is the perfect protagonist of many sweets, from traditional Pumpkin pie americana to my personal version of Pumpkin tiramisu, through the classic breakfast cake made with pumpkin and almonds or greedy cupcake pumpkin and mascarpone.
The American recipe
When I saw this recipe (taken from the blog Sally’s Baking Addiction), I couldn't resist. In practice, are cinnamon rolls (in cinnamon rolls svedesi, rolled stuffed brioche cinnamon, butter and sugar) who in the dough a substantial dose of pumpkin puree. I recommend, used pumpkin valance: cooked in the oven is the one that stays drier and creamy. The filling, made from cinnamon, nutmeg, butter and sugar, goes well with pumpkin and cream cheese icing and honey adds the final touch of amazing goodies. In the recipe I use the dry yeast, but as always you can also use the yeast (80 grams are sufficient): if you use it normally, already you know that the only thing that changes is the time to rise.
Honestly, seeing that these pumpkin brioche and cinnamon give its best eaten freshly made, I find no need to use the yeast (which has among its qualities to keep things fresh and soft longer). What else to say? Write down this recipe for Christmas breakfast, which it is always a bit’ Special, or run out to buy now and pumpkin, If you have leftover mashed, try my pumpkin and potato gateau with mushrooms and, Obviously, have a look at all my RECIPES WITH PUMPKIN. Have a good day!
FOR THE DOUGH:
80 millitri of whole milk
40 grams butter
120 grams of Mantua pumpkin puree
60 grams of caster sugar
vanilla extract, to taste
a pinch of salt
1 large egg (60 grams)
2 grams of dry yeast burra
335 grams of flour 00
90 grams of soft butter, at room temperature
100 grams of brown sugar
cinnamon, to taste
nutmeg, to taste
COVER FOR CHEESE
120 grams of cream cheese (mascarpone or Philadelphia)
60 grams of honey or maple syrup
60 grams of powdered sugar
For pumpkin puree, Cook the pumpkin valance whole in the oven at 200 degrees until it is soft. When the pumpkin is cooked, cut it in half and empty it with a spoon. Weigh 120 grams of pumpkin and crush the pulp with a fork until obtaining a homogeneous puree. If you want you can also pass through a sieve.
To prepare the brioche stuffed with pumpkin and cinnamon, bisogna innanzitutto preparare l'impasto. Heat over very low heat butter and milk. When the butter has melted let cool the liquid and dissolve the dry yeast (attention, the liquid must be warm and not hot, otherwise the heat will kill the yeast). Mix in a bowl the pumpkin puree, sugar, salt and vanilla: you can use a spoon or the food processor at very low speed. Unire l'uovo leggermente sbattuto.
Add the flour slowly, alternating the mixture of milk and butter. Whisk plan so that the ingredients to blend: you have to get a soft and smooth dough, slightly sticky. Mettere l'impasto per le brioche alla zucca in una ciotola unta con pochissimo olio extravergine di oliva e coprire con pellicola per alimenti (or with disposable shower Cap, for me the best solution for leavening). Lasciare lievitare l'impasto per le brioche alla zucca in un luogo caldo e asciutto fino al raddoppio: if you put in the oven with a small light lit it will take 1-2 hours.
When the dough has doubled, remove it from the bowl, deflate it with a gentle touch and put it on the lightly floured work surface. Knead gently, l'inmpasto dovrà risultare morbido ma consistente, processable without getting stuck to the hands. Stendere l'impasto per le brioche alla zucca con il matterello fino ad ottenere un rettangolo regolare spesso mezzo centimetro.
Prepare the pumpkin cinnamon rolls stuffed: mix in a bowl cinnamon, nutmeg and sugar cane. Stendere sull'impasto il burro morbidissimo, so that it covers the uniformly, then sprinkle the butter with the mixture of cinnamon, sugar and nutmeg. Tightly roll the roll on itself in the lengthwise direction. Cut the roll in many of the same diameter pieces (you should obtain approximately 12).
Grease and flour a cake pan with low sides and lay the rolls of brioche with pumpkin and cinnamon. Cover with plastic wrap and place the cake in the refrigerator overnight. Like this, l'impasto maturerà, It will become more digestible and have higher structure. If you want, or if you hurry, you can skip this step and go directly to the next.
Remove the cake from the refrigerator and, always covered with foil, let rise in the oven with a small light burning until doubled (if brioche were overnight in the refrigerator and are therefore very cold will take at least three hours, se invece avete saltato questo passaggio un'ora o un'ora e mezza dovrebbero bastare.
Preheat the oven to 180 degrees static. Bake the brioche with pumpkin and cinnamon for 30 minutes. After the first 15 minutes of cooking, I recommend that you cover the surface with aluminum foil brioche, so they do not become too dark. Remove from oven and let cool brioches.
While brioche with pumpkin and cinnamon cook, prepare the glaze cheese (frosting): mix in a bowl the cheese with honey and powdered sugar, until obtaining a creamy consistency, smooth but not too much: helping with a spoon or a pastry bag, Garnish with pumpkin cinnamon brioche with cream cheese. Serve immediately brioche, still warm. And Bon Appetit!
These brioche crisp perform best if they are eaten freshly made, still warm. If you want, surgelarle can already cooked and portioned (without the icing cheese): It will be enough to leave them overnight in the refrigerator to thaw. Then heat it in an oven preheated to 120 degrees, for a few minutes.