Chocolate and pumpkin brioche bread, because it’s true, chocolate goes well with everything, even with pumpkin and grated orange peel. Pumpkin is in season, and we know it, but how many dishes can be prepared with this fantastic vegetable that we mistakenly associate only with Halloween? Think about how many meals can be prepared, from appetizers to desserts and everything in between, like main courses and sides. Today, I even thought of making a chocolate and pumpkin brioche with this golden yellow color that makes you want to eat it. I didn’t make perfect cones, but that’s exactly what I love about cooking: the freedom to change and invent, mix and swap.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 374.13 (Kcal)
- Carbohydrates 55.10 (g) of which sugars 23.21 (g)
- Proteins 8.75 (g)
- Fat 14.17 (g) of which saturated 8.52 (g)of which unsaturated 4.97 (g)
- Fibers 2.42 (g)
- Sodium 15.09 (mg)
Indicative values for a portion of 105 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2/3 cups sugar
- 10 g fresh yeast
- 2 tbsp milk
- 2 cups Manitoba flour
- 2/3 cups pumpkin
- 1 egg
- 1/3 cup butter
- 1 orange zest (grated)
- 1/3 cup chocolate
- 2 tbsp butter
- 1/8 cup sugar
- 6 g unsweetened cocoa powder
Tools
- Mold star-shaped paper
- Stand Mixer
- Food Brush
- Bowl
- Kitchen Scale
- Glass
- Small Bowl
- Rolling Pin
- Work Surface
- Plastic Wrap
Steps
First, in a measuring cup, I prepare the warm milk, add the sugar with the yeast and a tablespoon of flour, let it rest until it doubles, preparing a sort of pre-dough.
To prepare the filling to insert into the brioche, I melt in a small bowl
the butter with the chocolate and cocoa with the sugar together in the microwave for 60 seconds at maximum power.
The filling is ready, I mix well with the spoon to combine all the ingredients.
In the stand mixer, in the meantime, I put the grated orange peel, the flour with the egg, and the cold pumpkin pulp turned into a cream. Note: I first cook the pumpkin steamed without water to keep it dry.
I add the pre-dough, which in the meantime doubled, I mix the ingredients well for at least 15 minutes, and meanwhile, I add the butter piece by piece with the stand mixer on.
I put the dough in a bowl, cover it with plastic wrap, and leave it there until it doubles.
After 2 hours, I divide the brioche dough into 8 pieces.
I roll out each piece of brioche with the rolling pin and spread a spoonful of chocolate filling, make a cut from the center to the outside
and roll into a spiral to form a cone
that I place in the star-shaped paper mold, continuing this way to prepare all 8 cones
I let the chocolate and pumpkin brioche rest covered for one hour. After the time has passed, I brush a little milk on top with a brush.
I bake it in the oven at 356°F (180°C) for 40 minutes.
And here it is ready, chocolate and pumpkin brioche bread.
