Pumpkin and cocoa brioche bread

For this recipe it is essential to use a variety of pumpkin that contains little water and has a creamy consistency, so the kabocha is perfect for the purpose.

Rinse the pumpkin, cut the part needed, remove seeds and filaments and place in a bowl.

Cover with plastic film and microwave for 15 minutes at 750W.

Let stand for 30 minutes, then collect the pulp, removing the peel

If you do not have the microwave, cook the pumpkin in the oven or steam, until it is soft, the times are variable, do the fork test and evaluate the cooking..

Collect 10 oz of pumpkin pulp in the bowl of the stand mixer, crush it, add the milk, flour, sugar and baking powder.

Work with the hook until the dough is elastic smooth and homogeneous, then while the machine continues to turn, add the oil a little at a time and salt to finish.

Turn the dough upside down on the pastry board, work it with a little flour, form a loaf and divide it into two equal parts.

Put one of the two pieces back in the bowl of the stand mixer, add the cocoa, a few tablespoons of milk and work until you get a perfect dough, uniform and smooth.

You now have two small loaves, one yellow and one brown.

Roll out the dough with a rolling pin and make two sheets about 1/4 inches thick.

Place the yellow pastry on the brown one, making them match perfectly.

Roll them up into a cylinder that has the brown part on the outside.

Place the roll in the 24 cm plumcake mold, store warm until the dough has doubled the size (in about 2h and 30m).

After doubling, brush with milk and bake in a static oven at 340 º F for 50 minutes.

If you can, measure the temperature at the heart with a kitchen thermometer, when you reach 200 º F you can take out.

Let it cool down and serve.

Keep your bread in a plastic food bag, it will remain soft for 4 days.

If you liked this recipe, check this one out:

–Sweet potato pie with hazelnut and cinnamon.