Butternut Squash Brioche with Maple Pecan Jam
Fall is cozy time: the season of warm and hearty soups and stews, Halloween treats, and now, brioche pumpkin recipes. Take a break from celebrating your favorite football or hockey team, watching the major league playoffs, and planning your next best Halloween Costume. Instead, let loose in the kitchen, break out the squash, and get to baking. This treat is a perfect warm-up for any fall meal, is great next day, and is the perfect “I’ll bring an appetizer” item if you’re going to a friend’s or families house for dinner.
Deciding a theme ingredient is easy when you start to see all the winter squash varieties lining the produce shelves. Pumpkin recipes are currently in full swing and it’d be disrespectful for us to not notice that. As far as we are concerned pumpkin is a type of squash, so you could technically consider this a vague take on a pumpkin recipe, besides, butternut squash and pumpkin are very similar fruits! Yes, we know, it may not seem like it however pumpkin and squash are fruits although they are commonly prepared like vegetables. This means you can roast, toast, purée, sauté, or even mash these useful ingredients into some amazing dishes and desserts.
If you haven’t joined us before we are Technobake, Master US Importers of Panibois Wooden Baking Molds. We are working alongside French Cooking and Pastry Chef Vincent Catala to create amazing recipes for you to bake right at home. Not only do we hope that these recipes provide a great foundation for home baking in Panibois, but also inspiration for you to create and bake your own recipes in our molds. You have the freedom to create almost anything in our wooden baking molds, they make for great presentation at farmers markets or special events, can be used to serve in by food trucks, or make for a great home-baking and serving experience.
Haven’t ever heard of Panibois? These wooden molds are created using 100% non-treated, 100% biodegradable Aspen wood. You can bake in them up to 500°F and they are freezer, microwave, oven, and steamer safe. Personalize your mold with your bakery logo and serve to customers straight in the mold you just pulled out of the oven. Sound too good to be true? Read all you need to know about Panibois by clicking here.
Chef Ambassador Vincent Catala wanted to pay homage to the season and offer a unique take on a classic brioche recipe. This maple pecan butternut squash jam stuffed brioche is his way of doing just that. Not only is Chef Catala very passionate about food but he enjoys everything about baking in Panibois. This recipe was created for our Lady baking mold and we truly hope his creative and unique takes on classic recipes inspire you to experiment in the kitchen and create exciting new recipes!
FERMENTED DOUGH RECIPE
- To make the fermented dough, mix all of the ingredients together until you achieve a smooth and shiny texture.
- Once achieved you may fold and rotate the dough to incorporate air.
- Refrigerate for 24 hours before use.
BREAD DOUGH (BRIOCHE) RECIPE
- Mix the Organic Flour, T65 Flour, Salt and Brown Sugar together in a bowl.
- In a separate bowl mix together all of the other ingredients except for the fermented dough and butter.
- Take everything from the bowl you just mixed and incorporate it into the first bowl along with the fermented dough.
- Mix everything together with a dough hook on a low speed (4) until smooth.
- Whip the butter and combine into the dough until smooth and shiny.
- Chop the squash into small cubes and mix into the dough along with the squash seeds.
- Let rest overnight in the refrigerator
PECAN & SQUASH JAM
- Cube the squash and mix with all other ingredients.
- Cook (boil) for about 10 minutes and be careful not to overcook.
- Roll out the entire dough mixture.
- Place the pecan and squash jam in the middle and spread evenly.
- Roll the dough over and into itself width-wise .
- Cut into rolls approximately 3 inches tall and place 4 rolls into a greased Lady baking mold.
- Proof in the baking mold for 45 minutes.
- After proofing place your mold into a 475°F preheated oven for 20 minutes.
- To check whether your brioche is done pierce the top or check with a thermometer to see if it is between 153°F and 212°
- 2 cups Organic Flour (250g)
- 5.15 oz Cold Water (146g)
- 1¼ tsp Yeast (4g)
- ½ tsp Salt (3g)
- 2 cups Organic Flour (250g)
- 3 cups Flour T65 (Bread Flour 360g)
- 1¼ tsp Salt (8g)
- 5¾ tbsp Brown Sugar (80g)
- 1¾ tbsp Yeast (16g)
- 6 oz eggs (170g)
- 6.7 oz Whole Milk (190g)
- 2.8 oz Fermented Dough (80g)
- 14⅔ tbsp Butter (200g)
- 3.5 oz Butternut (100g)
- 1.6 oz Squash Seeds (45g)
PECAN & SQUASH JAM
- 5.3 oz Squash (150g)
- 3½ tbsp Brown Sugar (45g)
- 1.2 oz Maple Syrup (35g)
- 1.8 oz Pecan Nut (50g)
- .53 oz Lemon Juice (15g)
- Lemon Zest