in Germany

Pumpkin braided bread

updated

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Ingredients for 1 servings:

  • 1 kg wheat flour
  • 1 cube of yeast
  • some water
  • 50 g sugar
  • 125 g butter
  • 2 tsp salt
  • 600 g pumpkin flesh (pureed and weighed)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

for 2 braids

Cook the pumpkin flesh until soft and then puree (weigh it while pureed). Place the flour, sugar, salt, and warmed butter in a bowl. Add the pumpkin puree and the yeast mixed with a little water. Knead everything together until the dough pulls away from the sides of the bowl. Cover and let rise for about an hour. Knead the dough thoroughly by hand and divide it in half. Divide each half into three pieces, shape each into a roll, and braid it. Place the braids on a baking sheet lined with baking paper. Cover and let rise for another 20 minutes. Preheat the oven to 180°C and then bake the braids for about 25 to 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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