Part three of the “What to do with all this acorn squash” series of recipes.
I designed this acorn squash brioche recipe to celebrate the harvest season and honor its bright colors and crisp, earthy fragrance. Squash, dried hand-picked and selected rose hips, fresh sage, and hazelnuts… A combo that will warm your heart(h) and make you feel grateful for the magic that this wonderful season holds. Happy autumn to you, wherever you may live.
Prep Time: 50 min | Proof Time: 3 ½ to 4 hrs | Bake Time: 23 to 25 min | Makes: 8 Brioche Buns | Difficulty Level: ♦♦♦ – Intermediate
the dough
- 10.5oz (300 gr) Flour – all-purpose
- ⅔ cup Milk – plant-based
- ½ cup Acorn Squash – roasted (flesh only), or canned
- 2 tbsp Butter – plant-based, room temperature
- 1 tsp Sugar
- 1 tsp Salt
- 1 tsp Active Dry Yeast
- 15 Rose Hip Pods
After the first proof
- ¼ cup Hazelnuts – chopped
- 1 tbsp sage – ground
The glaze
- 2 tbsp Maple Syrup – for the glaze
The Rose-infused Oat Milk
In a small saucepan, heat up the milk with crushed rose hip pods. Remove from the flame before it begins to bubble. Let sit until it reaches room temperature and strain the rose hips out, reserving the milk. Set aside.
On to the Dough
In a mixing bowl, place the sifted flour, yeast, sugar, and salt ensuring that the yeast and salt are opposite each other. Make a well in the center and slowly add the room temperature rose-infused milk while mixing in circular motions with your hands.
Mix for 1 minute and incorporate the acorn squash purée. Bring the dough together and cut in the butter. Combine for one more minute and tip the bowl onto a floured workbench. Knead for 7-8 minutes.
Place dough back into a floured bowl. Proof for 2 to 2 ½ hours covered with a dry tea towel.
Punch the dough down on a floured surface to knock the air out. Add the chopped hazelnuts and sage, and knead for 5 minutes. Return to the floured bowl and proof covered by a dry tea towel for 1 hour.
Tip the dough on the floured workbench and divide into 8 equal portions. Form 8 individual spheres with your hands and place on a buttered loaf tin, cover with a dry tea towel and proof one last time for 30 minutes.
Time to Bake
Preheat the oven to 400º F.
Bake the brioche for 18 minutes. Brush the surface with maple syrup and bake for an additional 5 minutes, or until golden-brown on top.
EXTRAS AND TIPS
It is best if you manage to apply the maple glaze quickly, while pulling out the rack half-way and keeping the brioche close to the heat source. The difference in heat, from hot to room temperature, may affect the rise and give you flatter brioche buns.
Further, try to chop your hazelnuts as finely as you can, as chunky pieces may inhibit the rise of your dough. Take your time slicing and you will see that it will pay off to have a nice risen brioche with just the right distribution of crunchy nuts.
Serving suggestion: Enjoy the acorn squash brioche buns warm with a spread of spiced apple butter, or even just simple plant-based butter. Here’s what we recommend: https://www.countrycrock.com/our-products/plant-butter/olive-oil-spread
