With the arrival of autumn, pumpkin once again takes center stage in the kitchen: versatile, sweet, and creamy, it lends itself perfectly to a variety of savory preparations.
In this recipe, it becomes the key ingredient in a soft and fragrant brioche dough, ideal for accommodating a rich and flavorful filling.
The savory pumpkin braid with speck and smoked cheese is a perfect blend of textures and flavors: the sweetness of the pumpkin marries with the smoky taste of the speck and the creaminess of the smoked cheese, creating a rustic yet elegant preparation, perfect to serve as an appetizer, main course, or during an autumn buffet.
Following the success of the savory brioche braid with sausage and broccoli rabe, here’s another seasonal variation that won’t disappoint: a balanced combination that will win everyone over at the first taste. Soft inside and slightly crispy outside, this savory braid is a real treat to share.
Now take a minute to read the recipe and then…let’s cook and eat!!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 3/4 cup pumpkin puree
- 1/2 cup milk
- 2 tbsp extra virgin olive oil
- 1 egg
- 1 tsp salt
- 7 oz speck
- 7 oz smoked cheese
- 2 tsp fresh yeast
- 1 egg yolk
- 1 tbsp milk
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Work Surface
- 1 Metal Scraper
- 1 Baking Tray
- 1 Parchment Paper
- 1 Brush silicone
- 1 Rolling Pin
Steps
Preparing the savory pumpkin braid with speck and smoked cheese is super simple for those experienced with risen doughs, especially if mixing with a stand mixer.
However, even novices with risen doughs can make it by following the recipe with all the steps outlined below. For those without a stand mixer, an electric mixer with spiral hooks can be used, but the dough can also be easily worked by hand.
Start by placing in the bowl of the stand mixer the flour mix, pumpkin puree, crumbled yeast, egg, and oil. Turn on the stand mixer and gradually add the milk.
When the dough has formed, add the salt and dissolve it with the last part of the milk. Continue working the dough until fully formed.
Transfer the dough to a bowl, cover it with cling film, and let it rise in the oven with the light on until doubled in size.
Once risen, transfer the dough to a work surface and, using a scraper, divide it into three equal parts.
With a rolling pin, roll out the dough into strips about 16 inches long.
Fill each strip of dough with speck and smoked cheese cut into matchsticks or cubes.
Roll up the dough starting from the long side and pinch it well to seal, ensuring the filling doesn’t escape during baking.
At this point, braid the three filled dough strands together, sealing the two ends well.
Transfer the just-formed braid onto a baking tray lined with parchment paper and let it rise for another hour.
After the second rise, brush the braid with a mixture of egg yolk and milk.
Finally, bake your savory pumpkin braid with speck and smoked cheese in a preheated static oven at 350°F for 30 minutes.
Once out of the oven, let it cool slightly before slicing and serving 😉.
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Notes
The amount of milk to add may vary from 1/2 to 2/3 cup, depending on the moisture content of the pumpkin. In my case, 1/2 cup was enough; you adjust based on the type of pumpkin you use, whether more or less dry.
The amount of milk to add may vary from 1/2 to 2/3 cup, depending on the moisture content of the pumpkin. In my case, 1/2 cup was enough; you adjust based on the type of pumpkin you use, whether more or less dry.
To make pumpkin puree: peel and cut the pumpkin into chunks, place it in a bowl with some water, cover it with suitable plastic wrap or a simple plate and cook in the microwave at maximum power for 5-6 minutes. Alternatively, you can boil the pumpkin (but it might absorb too much water) or steam it. Then blend the pumpkin with an immersion blender.
