For the dough:
1kg strong flour (high gluten content such as Manitoba)
150 g sugar
170 g sourdough starter (sourdough mother)
20 g salt
500 g pumpkin
50 ml white wine
3 packets of vanilla (or vanilla bean)
for the icing:
1 egg yolk
50 ml milk
- This course is: Dessert
- Difficult to prepare: EASY
- is a typical course made in: ITALIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
For the cream of pumpkin:
Take the pumpkin into small cubes and place in a saucepan with a bit of water and vanilla, let it simmer, pour white wine and cook, it takes about 40-50 minutes, adding water if necessary. When the pumpkin will be very tender blend it with an immersion blender and obtain a velvety cream, then let it cool.
Refreshing mother dough:
Knead sourdough (possibly after washing, if the dough has acquired a strong acid smell). Use equal weight of Manitoba flour and 50% by weight of water. Let it rise until the dough has tripled its volume. You have to repeat this three times. After the third refreshment the dough is ready to be used.
For the dough:
Place the flour in a large bowl and shape it as a fountain. In the center put the refreshed sourdough, eggs, sugar, cream of pumpkin soup cooled, butter and salt, knead for a long time (at least 20 minutes) to obtain a very elastic dough. Since the level of humidity of the pumpkin cream is variable you need to adjust the consistency of the dough by adding more flour if the dough is too soft, or milk if instead it proves to be too hard.
Continue to knead on floured pastry board by doing a few bending to give strength to the dough. Then form a ball and place it in the bowl to rise wrapped in foil.
Let rise until it reaches twice the initial volume. When the dough will be leavened, make some folds again, knead again and form a loaf. Cut pieces of dough 80-100 g (or you set the size you prefer), knead and form balls. Make vertical cuts on the surface of the ball with a knife sharp blade (as shown in the image). The balls look just like small pumpkins.
Add a tapering piece of dough in the center of the sphere, this procedure will form the “stem” of the “pumpkin”.
Arrange the Cocuzza (small pumpkins) in baking dish on a sheet of parchment paper and let rise until it doubles in volume. When your pumpkin-shaped brioche will be leavened in the right place, sprinkle with beaten egg yolk with milk, bake and cook for about 15-20 minutes at 200 ° C. When they are cooked, arrange them on a grill to cool them.
They are so good without adding anything, but you can fill with custard, jam or chocolate cream and why not, you can use the same way as the Sicilian brioche stuffed with homemade ice cream.
I tell you this recipe
www.Tiraccontounaricetta.it (I tell you an Italian recipe ) for the Halloween night has come up with a simple sweet, the “Cocuzze of Halloween”. This is the classic brioche dough, but we have substituted milk with pumpkin cream flavored with vanilla . Just because Halloween is coming we decided to give to these brioches the form (besides the taste) of small pumpkins , hence the idea to call them “cocuzze”, a term used mainly in central and southern part of Italy where they are called “zucche”.
Energy: 296.08 Kcal
Total Dietary Fiber : 2.08 g
Alcohol : 0.00 g
Water: 43.66 g
Total Protein : 8.10 g
Animal protein : 1.40 g
Vegetable protein : 6.70 g
Total lipids : 7.78 g
Lipids animals : 7.19 g
Plant lipids : 0.58 g
Cholesterol: 58.82 mg
Available carbohydrates : 51.73 g
Starch : 42.18 g
Sugars: 9.55 g
words to remember
Brioches, Croissants, pumpkin, cocuzza , Halloween, October 31st , vanilla, sourdough mother, natural sourdough
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Claudia Scrive: 28/10/2013
Ricetta stupenda e originale! Un lungo lavoro che né varrà sicuramente la pena
jerry Scrive: 28/10/2013
Ricetta davvero fantastica, questa la prendo e la conservo stretta !!!
Marco Fabio Dei Genovesi Scrive: 28/10/2013
Grazie Claudia e Jerry!!! Claudia hai ragione la ricetta richiede un pò di lavoro ma il risulatato ripaga della fatica!
giulia pignatelli Scrive: 29/10/2013
davvero molto belle!!! Complimenti
Triwend La Pulce e il Topo Scrive: 29/10/2013
Complimenti, come sempre una ricetta impeccabile arricchita dalla sua storia....piacevolissimo venire a leggere quì!
dalila ruvolo Scrive: 04/11/2013
Complimenti per le tue ricette... Io sono nuova nel settore blogger, ti andrebbe di aiutarmi a farmi crescere? http://lacambusadidalila.blogspot.it/