Lemon & butternut squash brioche
For 20 portions.
- Les vergers Boiron 100% Butternut puree - 180 g
- Les vergers Boiron Semi-candied Lemon - 75 g
- Wheat flour - 530 g
- Milk - 50 g
- Yeast - 18 g
- Salt - 13 g
- White sugar - 60 g
- Whole egg - 200 g
- Butter - 300 g
- Cinnamom powder - QS
flour with the butternut puree, yeast, salt and sugar.
Mix the eggs with the milk. Add the first mixture to the second one. Knead
until a homogeneous mass. After 8 minutes, add the butter and knead again into
the dough. After 2 minutes, add the semi-candied lemon and cinnamon. Knead.
Leave to rise. Beat flat. Put into desired shapes and let rise again. Bake until it appears golden dough at 180 ° C during 20-40 min. Leave to cool.