Spicy butternut brioche flowers

I know this is not the time of year for cuteness, but I wanted to go against the grain of ghosts and pumpkins. I actually fell for it completely. those little buns in the form of flowers. They are really too pretty and I couldn’t resist the urge to make them any longer.
They are very easy to make and you can prepare them during the holidays with the children.

To still stay in season, I flavored my brioches with a homemade spicy butternut squash purée. It’s a delight! You can use this puree in different recipes, such as in a pumpkin spice latteperfect for warming up and so good homemade.

The buns are delicately flavored.
They are soft and delicious the same day, still a little warm.

Spicy butternut brioche flowers:

Spicy butternut puree:

1/2 butternut squash
2 tbsp brown sugar
1 tsp cinnamon
1/2 tsp grated nutmeg
1/2 tsp clove powder
1/2 tsp vanilla powder
Orange peel

Peel and cut the butternut squash into small cubes.
Put it in a saucepan with the sugar and all the spices.
Add 1/2 glass of water and simmer. If necessary, add a little water.

When the butternut squash is tender, mix it finely, then prolong the cooking, still over low heat, until you have a fairly thick purée.

Book cool.

Flower buns:

300g flour
150 g spicy butternut squash
70g milk
50g brown sugar
1 egg
1 heaped tsp dehydrated baker’s yeast
1/2 tsp salt
30g butter

I used the I-Companion to knead my dough. You can adapt the way to your favorite device. To do this, you just have to do according to your habits.

Place the butternut purée, milk, brown sugar, egg and yeast in the bowl fitted with the dough knife.
Heat at 35°C for 3 minutes, speed 4.

Add the flour and salt and run the P2 program.
After a minute, add the butter cut into small pieces, without stopping kneading.

After 40 minutes of rising, place the dough on a floured work surface.
Roll out the dough into a large rectangle.
Cut 5 small circles about 7 cm in diameter.
Fold them in half, then pinch the ends.

Arrange the 5 petals in a circle on a baking sheet;
Place a small ball of dough in the center.

Do the same for 8 to 10 flowers. It is possible to re-roll the dough.

Film and let rise for 1 hour to 1 hour 30 minutes.

After this time, preheat the oven to 180°C.
Brush the brioches delicately with a little milk.

Cook for 12/13 minutes.

To finish: a few years ago, I had prepared a brioche rolled with pumpkin and cinnamon (here). It is from this recipe that I was inspired for these flowers. It is to be redone!

Leave a Comment