Squash and cinnamon brioche crown {vegan}
On termine cette série de recettes de Noël par une couronne briochée. Oui car quoi de mieux que d’ouvrir ses cadeaux la matin du 25 avec un thé / un chocolat chaud/un café (cross out unnecessary mentions) et un bonne brioche ?! Alors oui on va faire taire la polémique ici c’est team ouverture de cadeaux le 25 au matin et rien d’autre !!! Bref la brioche c’est donc le truc parfait car on peut la préparer la veille au soir. Ici on pousse le vice un peu plus loin sur la slow life, pas de repas « guindé » le 25 midi mais un brunch où chacun pioche ce qu’il a envie et franchement avec des enfants c’est la vie !
A brioche crown with comforting flavors,
cinnamon and saffron with a soft and stringy squash dough, in short, everything we love in a brioche. You will see it is as easy as pie to make, it is in the idea of cinnamon rolls, just the shaping which is a bit different to form a crown ! I deliberately made large quantities but if there are fewer of you you can divide the quantities by two or more ! I will come back here a little after Christmas to offer you some ideas for New Year's Eve. 31, in the meantime have a wonderful holiday filled with love and light.
Squash and cinnamon brioche crown {vegan}
POUR 10-12 PEOPLE
- 700 g of flour T65
- 250 g of squash puree
- 80 g whole sugar
- 200 g of margarine
- 50 ml of soy milk
- 1 packet of baker's yeast
- 1 pinch of salt
- 1 pinch of saffron
FOR GARNISH
- 150 g of margarine
- 2 tablespoons of cinnamon
- 80 g whole sugar
FOR THE GLAZE
- 120 g icing sugar
- 30 ml of plain soy milk
- For the brioche, put the yeast with 50 ml of lukewarm water and let it sit 10 minutes.
- Put the flour, sugar, salt, squash puree, saffron and soy milk in the bowl of a food processor fitted with a leaf. Add the yeast and knead until you obtain a smooth dough..
- Then add the margarine in pieces and continue kneading 15 minutes then to obtain a nice elastic dough.
- Let the dough rest covered in a warm place for 2 hours.
- Mix together the 150 g of margarine, cinnamon and whole sugar to form an ointment.
- Put the dough on a floured work surface then roll it out into a large rectangle then spread then spread over the margarine/cinnamon and sugar mixture.
- Roll the dough from the longest side, cut the ends and transfer the roll to a baking tray.
- Bring the ends together to form a crown, then cut the roll into slices 4 cm thick, stopping so as not to cut them completely. Place the cut pieces obliquely.
- let rise 30 minutes.
- Preheat the oven to 200°.
- Bake 15 minutes, lower to 180° and continue 30 minutes.
- Leave to cool on a rack then glaze. To do this, mix together the icing sugar and milk then pour over the brioche..
- Let dry 30 minutes and enjoy !
