This beautiful brioche comes to us from Brazil where Dona Arlene has kindly accepted to share her recipe with me. We made it together in the state of S\u00e3o Paulo last summer and I was waiting for the right moment to publish it. With fall here, it’s high time for me to put it on my food blog! The p\u00e3o de ab\u00f3bora is a very soft bun made with pumpkin flesh, in this case pumpkin. The consistency is a wonder and it’s delicious with a simple semi-salted butter spread on top. I’m a fan, thanks again to Dona Arlene!<\/p>\r\n\r\n\r\n\r\n

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• 375g of pumpkin<\/li>\r\n
• 1 packet of dried baker’s yeast (7g, or 15g of fresh yeast)<\/li>\r\n
• 125g of milk<\/li>\r\n
• 2 eggs<\/li>\r\n
• 100g of sugar<\/li>\r\n
• 1\/2 teaspoon of salt<\/li>\r\n
• 585g of flour<\/li>\r\n
• 100g of butter<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n

  For gilding :<\/p>\r\n\r\n\r\n\r\n

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  • 1 egg<\/li>\r\n
  • 1 tablespoon of milk<\/li>\r\n
  • pumpkin seeds<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n

    First, prepare the pumpkin.<\/p>\r\n\r\n\r\n

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    Open it in 4 with a knife and remove the seeds with a tablespoon.<\/p>\r\n\r\n\r\n

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    Steam for 20 minutes, checking with a fork.<\/p>\r\n\r\n\r\n

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    Get the necessary weight for this recipe, i.e. 375g.<\/p>\r\n\r\n\r\n

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    Blend with a hand blender or a mixer, but make sure you have 375g of pumpkin puree for the brioche.<\/p>\r\n\r\n\r\n

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    In a bowl or in the bowl of your food processor, add the milk, eggs, yeast, sugar and salt.<\/p>\r\n\r\n\r\n

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    Pour in the flour.<\/p>\r\n\r\n\r\n

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    Mix in the food processor with the dough hook. By hand, the dough will be too sticky!<\/p>\r\n\r\n\r\n

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    Knead for about 8 minutes on medium speed.<\/p>\r\n\r\n\r\n

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    Add the butter cut into pieces and knead again.<\/p>\r\n\r\n\r\n

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    The dough should begin to partially lift out of the bowl during kneading and become silky smooth.<\/p>\r\n\r\n\r\n

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    Put to push 1h30 in oven at 40\u00b0C or until the dough doubles in volume.<\/p>\r\n\r\n\r\n

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    Degas it and put a stretch film on the contact. Put the dough in the refrigerator for at least 5 hours or overnight.<\/p>\r\n\r\n\r\n

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    The next day the dough has risen and is very cold. The cold will make it less sticky.<\/p>\r\n\r\n\r\n

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    Pour onto a floured work surface and flour the surface of the dough well.<\/p>\r\n\r\n\r\n

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    Divide the dough into 5 balls of equal weight. Roll out a ball on the floured work surface into a strip of dough. Then roll this strip of dough into a cylinder, then into a ball (by doing this, the balls will be more uniform).<\/p>\r\n\r\n\r\n

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    Do the same for all the dough and put it in a 30cm pan lined with parchment paper. I take a small spray of water and moisten the dough so that it swells without drying out.<\/p>\r\n\r\n\r\n

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    Let it grow for 1 hour to 1h30. The dough must be plump!<\/p>\r\n\r\n\r\n

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    Mix one egg and a tablespoon of milk and brush over the surface.<\/p>\r\n\r\n\r\n

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    Sprinkle with pumpkin seeds.<\/p>\r\n\r\n\r\n

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    Bake for 40 minutes in a preheated oven at 160\u00b0C. Adapt the cooking to your oven by adjusting the temperature and the cooking time.<\/p>\r\n\r\n\r\n

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    Let cool and then enjoy with a nice semi-salted butter spread on top!<\/p>\r\n\r\n\r\n\r\n

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    P\u00e3o de Ab\u00f3bora (brioche \u00e0 la courge)<\/h2>\n

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    Cette belle brioche nous vient du Br\u00e9sil o\u00f9 Dona Arlene a gentiment accept\u00e9 de partager avec mois sa recette. Nous l'avions faite ensemble dans l'\u00e9tat de S\u00e3o Paulo l'\u00e9t\u00e9 dernier et j'attendais le bon moment pour la publier. L'automne \u00e9tant l\u00e0, il est grand temps pour moi de la mettre sur mon blog de cuisine ! Le p\u00e3o de ab\u00f3bora est une brioche ultra moelleuse faite avec de la chair de courge, ici du potimarron. La consistance est une merveille et le tout est d\u00e9licieux avec un simple beurre demi-sel \u00e0 tartiner dessus. J'en suis fan, encore merci \u00e0 Dona Arlene !<\/span><\/div>\n

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