Halloween Kabocha Squash Bread

Name: Halloween Kabocha Squash Bread
Yield: 1 serving
Cuisine: American
Ingredients: 250 grams Bread (strong) flour; 50 grams Kabocha squash; 25 grams Sugar; 3 grams Salt; 100 grams Milk; 60 to 75 grams Water; 20 grams Butter; 2 2/5 grams Instant dried yeast; 100 grams ◎ Kabocha squash; 54 grams ◎ Cream cheese; 5 grams ◎ Sugar; 2 Walnuts (roasted)

cookpad.japan @cookpad_jp

To make this big pumpkin-shaped Halloween bread, I borrowed a tip from a butter roll recipe that used cone-shaped rolls, and used kabocha squash in the dough.

Adjust the liquid content in the dough depending on the water content in the steamed kabocha. If the kabocha has too much water, microwave it before adding it to the cream. Recipe by Osshosan

To make this big pumpkin-shaped Halloween bread, I borrowed a tip from a butter roll recipe that used cone-shaped rolls, and used kabocha squash in the dough.

Adjust the liquid content in the dough depending on the water content in the steamed kabocha. If the kabocha has too much water, microwave it before adding it to the cream. Recipe by Osshosan

cookpad.japan @cookpad_jp

To make this big pumpkin-shaped Halloween bread, I borrowed a tip from a butter roll recipe that used cone-shaped rolls, and used kabocha squash in the dough.

Adjust the liquid content in the dough depending on the water content in the steamed kabocha. If the kabocha has too much water, microwave it before adding it to the cream. Recipe by Osshosan

To make this big pumpkin-shaped Halloween bread, I borrowed a tip from a butter roll recipe that used cone-shaped rolls, and used kabocha squash in the dough.

Adjust the liquid content in the dough depending on the water content in the steamed kabocha. If the kabocha has too much water, microwave it before adding it to the cream. Recipe by Osshosan

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Ingredients

1 serving

250 gramsBread (strong) flour
50 gramsKabocha squash
25 gramsSugar
3 gramsSalt
100 gramsMilk
60to 75 grams Water
20 gramsButter
2 2/5 gramsInstant dried yeast
100 grams◎ Kabocha squash
54 grams◎ Cream cheese
5 grams◎ Sugar
2Walnuts (roasted)

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Steps

1

Mix together all the ingredients except for the walnuts and the ones marked with a ◎ to make the dough. Allow the dough to rise (1st rising).
2

Prepare the kabocha cream in a separate bowl by mixing together the ◎ ingredients - kabocha, cream cheese, and sugar, in the order listed.
3

When the dough has risen, punch it down and divide into 8 equal portions. Let the dough balls rest for 15 minutes.
4

Flatten out a piece of dough, spread the kabocha cream in the center, then fold it up 2/3 of the length, and roll into a cone.
5

Place the cones in a circle in a greased bread pan with the pointed ends touching in the center.
6

Select two whole walnut halves that look like a dried pumpkin stem when put together. →
7

After the bread has risen for the second time, press the walnuts down into the center of the dough, and bake for 25 minutes at 360°F/180°C.
8

Decorate the bread with kabocha seeds.