Our local CSA
had these beautiful squashes that inspired us to make a winter squash brioche:
- 100 grams (1/3 cup) warm milk
- 12 grams (4 teaspoons) yeast
- 100 grams (3/4 cup) bread flour
- 60 grams (4 tablespoons) sugar
- 4 eggs
- 5 grams (1 teaspoon) salt
- 500 grams (3 3/4 cups) bread flour
- 225 grams (1 cup) squash (cooked, pureed and cooled)
- 180 grams (14 tablespoons) cold cubed butter
- maple flavored butter
We used a Kitchen Aid with dough hook attachment.
Mix the warm milk, yeast, and flour together for 2 minutes in a mixer with dough hook attachment. Let stand for 15 minutes.
Add sugar, eggs, salt, flour, and squash puree and mix on medium speed for 5 minutes, dough should become smooth and satiny. You'll have to scrape the sides a few times while mixing.
Once the dough is smooth and comes off the sides of the bowl, add cubed butter and mix until incorporated.
Place in oiled bowl for 1 hour. Turn, fold and shape into a ball. Chill for atleast 4 hours or freeze.
Divide and shape into either equal sized balls or loaves. Proof them until about about twice their original size and egg wash. Bake at 350F for 20 to 25 minutes. Serve with maple flavored butter.