BRIOCHE SMALL CREAM OF PUMPKIN

BRIOCHE SMALL CREAM OF PUMPKIN

(This recipe is from Hellen - New Jersey)

INGREDIENTS

For the brioche:

350 g flour

150 g butter

30 g caster sugar

10 g yeast

2 eggs and one yolk

vanillin

salt

butter,

sugar and flour for the plaque and the cooking

For the cream:

300 g pumpkin clean icing sugar

50 g dark rum

preparation

For the brioche dough, dissolve the yeast with 2 tablespoons of warm water 15 gsugar, and add much flour (by weight), how much will be required to obtain a softdough that you will rise for 2 hours. Then transferred in the mixer, combine flour andremaining sugar, melted butter, eggs, egg yolk, a teaspoon of vanilla extract, a pinchof salt and work with the whip hook until dough is elastic, soft and smooth . Let rise in warm place until it is almost doubled in volume. Meanwhile prepare the filling: Cook the pumpkin in the oven, wrapped in aluminum foil and, when tender, pass it to the mill and mix it with powdered sugar and half a glass of rum. Divide the doughinto 12 pieces, stendeteli handkerchief, fill them with a little cream of pumpkin and seal with a ball. Arrange the 12 balls (brioche) on a buttered and floured plate,sprinkle with a little sugar, let rise again for 15 'then infornatele at 400 ° F for 10', thenreduce temperature to 325 degrees F and finish cooking in the other 15 'about. Baked brioche and let it cool before serving.

Recipe of 2012/02/02