/ Travel Cakes

Lemon & butternut squash brioche

A creation by Peter Coucquyt

Lemon & butternut squash brioche

For 20 portions.

Mix the flour with the butternut puree, yeast, salt and sugar. Mix the eggs with the milk. Add the first mixture to the second one. Knead until a homogeneous mass. After 8 minutes, add the butter and knead again into the dough. After 2 minutes, add the semi-candied lemon and cinnamon. Knead.
Leave to rise. Beat flat. Put into desired shapes and let rise again. Bake until it appears golden dough at 180 ° C during 20-40 min. Leave to cool.