This pumpkin bread is made with a delicious pumpkin stuffings. The bread is sweet and perfect for the month of October. You will need about 2 pounds of pumpkin, cut it and remove the flesh then cut it into small pieces. Place the pumpkins on a plate and steam it for 20 minutes until very soft then place the pumpkins in a blender and puree them without adding water.
Once pureed, take about 500 grams of the puree which you will use to make the filling and place it into a saucepan and to that add 25 grams of the unsalted butter together with 15 grams of cornstarch, 30 ml of milk, 10 grams of sugar and 50 ml of honey. With the heat on low speed, fry the puree until it looks like a dough but it should not fry to be too dry. Take it off the heat and place the filling in a bowl, cover with a plastic wrap and place it in the refrigerator.
To make the bread dough, in the bowl of a stand mixer, add 260 g of bread flour, sugar, yeast, salt, one egg, milk and the pumpkin puree. With the dough hook attached, mix on low speed until the dough starts to form then increase the speed to high and knead the dough until soft. Add softened butter and knead the butter in the dough on low speed until well incorporated in the dough and the dough is soft. Place the dough in a lightly oiled bowl, cover it and let the dough proof for 1 hour or until it doubles in size.
Bring the dough onto a lightly floured surface and flatten the dough then divide it into equal pieces. Take each piece and roll them into a ball then cover and let it sit for 15 minutes then take each ball and lightly flatten it then bring the pumpkin puree and fill it then tightly close the filling so that it does not flow out when baking. Make about 8 lines around the ball so the balls look like pumpkin then line them on a parchment-lined baking tray.
Cover and let them proof again for one hour until they double in size. Brush them with egg wash and dot some sesame seeds in then middle then bake in a 370 degrees Fahrenheit preheated oven for 13 to 15 minutes. Once they are out of the oven, brush them with melted butter to keep the bread soft for long.
- 260g (1cup+2/3cup) Bread flour
- 105g pumpkin puree
- 25g (2tbsp) Sugar
- 3g (1tsp) Instant yeast
- 2g (1/4tsp)Salt
- 1 Egg
- 60g (1/4cup) milk
- 25g Unsalted butter
- 500g pumpkin puree
- 25g unsalted butter
- 15g Wheat starch/Corn starch
- 30 ml (1/4cup) Milk
- 10g Sugar
- 50ml honey
- Preheat the oven to 370 degrees Fahrenheit (185°C), and bake for 13 to 15 minutes until golden brown.
- Once out of the oven, immediately brush the bread with melted butter to keep them soft for long.
- Seve them warm.