Czelli recipe · Brioche
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Pumpkin brioche
No ratings yet — be the first!Soft, pull-apart brioche dough, a creamy spiced pumpkin filling and crunchy flaked almonds – the flavours of autumn in one loaf. With the Czelli Pull-Apart Brioche flour mix you can make a special, yet easy homemade treat.
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- Serves
- 1 loaf
- Baking
- 165 °C
- Baking time
- Approx. 40 min
Method
9 steps- Make the dough from the dough ingredients as directed on the package and leave to rest for 30 minutes.
- Mix the filling ingredients until smooth.
- Roll out the rested dough into a rectangle about 0.5 cm thick; adjust its size to the tin you will use for rising.
- Spread with the cinnamon filling and roll up loosely.
- Pinch the ends together and place the roll in a tin lined with baking paper.
- Cover and leave to rise for 1 hour, then brush with beaten egg and sprinkle with the flaked almonds.
- Place in an oven preheated to 180 °C and immediately reduce the temperature to 165 °C.
- Bake for about 40 minutes until done.
- Leave to cool on a wire rack.
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