Sweet pumpkin brioche couronne with almond, cinnamon and chocolate filling / Coroa de brioche doce de abóbora, com recheio de amêndoas, canela e chocolate.

Ingredients

  • 420 g white bread flour
  • 200 g pumpkin purée
  • 50 g light brown sugar
  • 1 large egg
  • 80 g butter
  • 50 ml milk
  • 7 g active dried yeast
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1 large orange
  • 1 min
  • 50 cm rectangle
  • 100 g unpeeled
  • 100 g blanched almonds
  • 50 g dark brown sugar
  • 1 tsp cinnamon
  • 50 g butter
  • 100 g dark chocolate chips
  • 25 minutes

Instructions

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