Halloween Kabocha Squash Bread☆

Name: Halloween Kabocha Squash Bread☆
Yield: 16 servings
Cuisine: American
Ingredients: 230 grams A) Bread (strong) flour; 50 grams A) Cake flour; 120 grams A) Kabocha squash; 30 grams A) Sugar; 3 grams A) Salt; 3 grams A) Instant dry yeast powder; 15 grams A) Butter; 150 grams A) Milk; 1 Butter Pretz (stick pretzel snack) (for the topping); 1 Milk (for glazing); 380 grams Kabocha squash; 70 grams Soft brown sugar

cookpad.japan @cookpad_jp

I filled my usual kabocha bread with kabocha filling, and made it into a pumpkin shape for a Halloween flair. My children completely raved over them. When I took them out of the oven, they were given a ♪ "cute" ♪ rating. （＾－＾）

This recipe uses a simple kabocha filling, but they're also tasty mixed with koshi-an or tsubu-an (puréed or coarsely mashed sweetened bean paste). Of course, even without the filling, these kabocha rolls come out nice and moist. I used milk for the glaze, but for a shinier finish, try brushing a beaten egg instead. This step is optional. Recipe by Yukiline

cookpad.japan @cookpad_jp

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Ingredients

16 servings

230 gramsA) Bread (strong) flour
50 gramsA) Cake flour
120 gramsA) Kabocha squash
30 gramsA) Sugar
3 gramsA) Salt
3 gramsA) Instant dry yeast powder
15 gramsA) Butter
150 gramsA) Milk
1Butter Pretz (stick pretzel snack) (for the topping)
1Milk (for glazing)
Kabocha squash filling
380 gramsKabocha squash
70 gramsSoft brown sugar

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Steps

1

Cook kabocha ingredients "A" until tender, mash, and cool to handling temperature. (I use a microwave.)
2

Combine all bread "A" ingredients and let rise (1st proof). Adjust the amount of milk depending on the moistness of the kabocha. (I used 135 g.)
3

Punch down the dough and divide it into equal portions.
4

Form into balls, cover with a damp cloth, and leave them to sit for 20 minutes.
5

Gently press the air out of the balls and flatten with a rolling pin. Place a spoonful of kabocha filling in the middle, and form into balls. (Make sure to firmly seal the seams.)
6

With the sealed end at the bottom, lightly press flat. Using a pair of kitchen shears, make 5 cuts into the sides.
7

Stick a piece of Pretz (or your choice of stem ingredient) into the center. (Be sure to stick it through to the bottom.) Spritz with water, and let rise for 20 to 30 minutes (2nd proof).
8

Use a brush to coat a layer of milk for glazing, and bake for about 12 minutes in an oven preheated to 390F/200C.
9

When they turn a beautiful golden brown, they're done. ♪
10

■ To make the kabocha filling: Remove the skin, microwave, mash, and mix well with soft brown sugar.
11

Heat the mashed kabocha in the microwave without wrapping in plastic wrap to cook out the moisture. (Remove from the microwave every 2 or 3 minutes to evenly mix) I cooked mine for 8 minutes.