Halloween Pumpkin-Shaped Tangzhong Brioche by @saintelucie1885

1h5

8 servings

🌾

350 g

Flour

🥛

240 ml

Milk

🍬

45 g

Sugar

🧂

1 tsp

Salt

🍞

5 g

Dry baker's yeast

🥚

1

Egg

🥚

1

Egg yolk

🧈

45 g

Butter

🍬

Coarse sugar

  1. Mix
    • Flour
    • Milk

    In a saucepan, mix the flour and milk, then heat over low heat until thickened, cover with plastic film touching the surface and let cool.

  2. Mix
    • Milk
    • Dry baker's yeast

    In a bowl, warm the milk with the yeast, mix and let rest 10 minutes.

  3. Add
    • Flour
    • Sugar
    • Salt

    In the stand mixer bowl, add all the other ingredients except the butter, then knead about 10 minutes on speed 1.

  4. Add
    • Butter

    Add the butter, then knead again 10 minutes on speed 1.

  5. Rise

    Cover the dough with plastic film and let it rise for 1h30.

  6. Shape

    After rising, punch down the dough with your fist, then shape it into a ball and tie it with string to give it a pumpkin shape.

  7. Sprinkle
    • Milk
    • Egg
    • Coarse sugar

    Brush with a little milk mixed with egg, then sprinkle with coarse sugar and bake about 30 to 40 minutes at 180 degrees.

Halloween Pumpkin-Shaped Tangzhong Brioche by @saintelucie1885

1h5

8 servings

🌾

350 g

Flour

🥛

240 ml

Milk

🍬

45 g

Sugar

🧂

1 tsp

Salt

🍞

5 g

Dry baker's yeast

🥚

1

Egg

🥚

1

Egg yolk

🧈

45 g

Butter

🍬

Coarse sugar

Preparation Steps

  1. Step 1/7

    In a saucepan, mix the flour and milk, then heat over low heat until thickened, cover with plastic film touching the surface and let cool.

    🌾Flour
    🥛Milk
    🍲Saucepan
    Plastic film

  2. Step 2/7

    In a bowl, warm the milk with the yeast, mix and let rest 10 minutes.

    🥛Milk
    🍞Dry baker's yeast
    🥣Bowl

  3. Step 3/7

    In the stand mixer bowl, add all the other ingredients except the butter, then knead about 10 minutes on speed 1.

    🌾Flour
    🍬Sugar
    🧂Salt
    🍞Dry baker's yeast
    🥚Egg
    🥚Egg yolk
    🥛Milk

  4. Step 4/7

    Add the butter, then knead again 10 minutes on speed 1.

    🧈Butter

  5. Step 5/7

    Cover the dough with plastic film and let it rise for 1h30.

    Plastic film

  6. Step 6/7

    After rising, punch down the dough with your fist, then shape it into a ball and tie it with string to give it a pumpkin shape.

    String

  7. Step 7/7

    Brush with a little milk mixed with egg, then sprinkle with coarse sugar and bake about 30 to 40 minutes at 180 degrees.

    🥛Milk
    🥚Egg
    🍬Coarse sugar
    🖌️Pastry brush

Composition

Ingredients

Types

Grains, Dairy, Sweeteners, Spices, Leavening agents, Eggs

Ingredients

Flour, Milk, Sugar, Salt, Dry baker's yeast, Egg, Egg yolk, Butter, Coarse sugar

Notes

Flour (for the tangzhong), Milk (for the tangzhong, mixed with egg for the glaze, amount not given), Butter (soft)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, soy-free

Calories

230 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 36g, Fat: 7g, Fiber: 1g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 230mg, Calcium: 45mg, Iron: 1mg, Potassium: 80mg

Vitamins

Vitamin A: 60µg, Vitamin B1 (Thiamine): 0.15mg, Vitamin B2 (Riboflavin): 0.12mg, Vitamin B9 (Folate): 20µg, Vitamin D: 0.3µg

Preparation

Time Information

Preparation

30 minutes

Cooking

35 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Hard (3/4)

Steps

7 steps

Equipments

Utensils

Saucepan, Bowl, Plastic film, String, Pastry brush

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Bread

Occasions

Halloween

Origin

Source

Platform

instagram

Original Creator

@saintelucie1885

Origin

Cuisine

Japanese, French

Geographic

France, Europe

Various

Aspect

Texture

Soft, Fluffy, Pillowy

Flavors

Sweet, Buttery, Milky

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1-2 days (wrapped in a clean cloth or airtight container,away from direct sunlight), fridge : up to 5 days (in an airtight container,slightly dries bread, toast before serving), freezer : up to 2 months (sliced and wrapped tightly in plastic film and foil,thaw at room temperature or toast directly)