This super soft brioche bread is becoming popular and will be the best in the neighborhood, everyone will want to steal the recipe from us.

This super soft brioche bread is becoming popular and will be the best in the neighborhood, everyone will want to steal the recipe from us.
This super soft brioche bread is becoming popular and will be the best in the neighborhood, everyone will want to steal the recipe from us.

Soft as a cloud, tall and also so good as to make your mouth water, the brioche that is going crazy on the web also arrives on our tables.

With autumnal flavors and an exceptional consistency, the best dessert of the moment is a leavened product that is easy, indeed very easy to prepare. In fact, this very soft brioche bread is very popular and will be the best in the neighborhood, everyone will want to steal the recipe from us.

It will be impossible to resist him! Starting the day with this super soft brioche is priceless and even internet users have noticed that surfing the net every day and are sharing, trying and trying again this really simple and tasty seasonal recipe.

The people of the Internet, in fact, are always on the lookout for mouth-watering delicacies. Recently, users have also been rewarded for the savory pie without pastry that is prepared in just 20 minutes and this creamy and tasty parmigiana will immediately conquer friends and relatives.

The secret ingredient

The success of this leavened product lies in the special and seasonal ingredient that gives all the dessert that unique flavor that so much appeals to young and old.
We are talking about the pumpkin, the symbol of autumn. A delicious vegetable rich in natural antioxidants such as vitamin A.

At this point we just have to fasten the apron and get to the stove.

This super soft brioche bread is becoming popular and will be the best in the neighborhood, everyone will want to steal the recipe from us.

To make a fabulous pumpkin brioche, we will need:

  • 3 eggs;
  • 200 g of pumpkin pulp;
  • 300 g of flour 00;
  • 250 g of Manitoba flour;
  • 15 g of brewer’s yeast;
  • 60 g of sugar;
  • 150 g of butter;
  • sale q.b.

Procedure

First, cut the pumpkin into small pieces and put them in the oven at 190 ° for half an hour.
Meanwhile, in a bowl put the sifted flour, then the sugar and the crumbled yeast. Mix and then add the cooked and mashed pumpkin pulp. Mix carefully and add the eggs one by one. Continue stirring and pour in the milk too. Then, add the butter and a pinch of salt as well.

At this point, the dough will have to rest for about 6 hours, covered with a cloth and placed in the refrigerator.
Then, divide the dough into three equal parts. With your hands quickly create 3 sausages of dough to weave together. At this point, let it rest in a baking tray covered with baking paper for another 2 hours.
Then, before baking, brush the surface with an egg yolk mixed with a little milk. Cook at 180 ° C for about 30 minutes. Before serving, it is recommended to sprinkle with a light layer of powdered sugar.

Deepening

(We remind you to carefully read the warnings regarding this article, which can be consulted WHO”)

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