Taking advantage of this good pumpkin season, I decided to make some Pumpkin Broas (i.e. a type of bread traditionally made in Portugal) that turned out delicious!
I’m a fan of pumpkin and, if you’ve been following me for a while, you’ve noticed that lately, all the recipes I’ve been posting here use this wonderful ingredient.
They are super versatile and, honestly, you have to take advantage of the season because they will be gone soon.
These Pumpkin Broas have a very dense consistency and are perfect to eat freshly made.
If you want to save them for the next day, I have 2 very useful tips:
1º – Keep them in a well-sealed container.
2º – Cut them in half and put them in the toaster before eating. It’s delicious, especially when spread with some good butter.
This recipe is also wonderful if you want to make bacalhau com broa. Just crumble the bread and put it on top of the codfish.
How to make these Pumpkin Broas?
The big secret of these Pumpkin Broas is patience. This is because you need to let the dough rest and rise for some time.
Other than that, I suggest you use a blender or a kitchen robot. If you don’t have any of them, you can do it by hand, but you will have to use your arms. ahah
For this recipe you’ll need:
- Olive oil + extra to brush
- Eggs + to brush
- Maple syrup
- Spelt flour
- Dry baker’s yeast
What tricks will ensure that these Pumpkin Broas taste just right?
- Roast the pumpkin in the oven, steam it or boil it in water, always remove the excess water after it has cooled.
- It is essential that the pumpkin cools down before adding it to the remaining mixture.
- The milk should be lukewarm. If you add it while it is still hot, it will interfere with the whole yeast process and will probably spoil the recipe.
- It is important that you knead the dough well.
Let’s check the step-by-step?
- 1 cup pureed pumpkin
- 5 tbsp olive oil
- 1 egg
- 1 yolk to brush
- 2 tbsp maple syrup
- ¼ cup lukewarm milk to brush
- 2 cups spelt flour
- ½ cup cornstarch
- Salt to taste
- 1 tbsp dry baker's yeast
- Add the pumpkin and eggs and mix well.
- Add the olive oil and maple syrup and stir again well.
- Add the milk and baker's yeast and incorporate everything.
- Add the spelt flour, cornstarch, and salt and mix well.
- If you have a blender or a kitchen robot, knead for 2 min using the bread-kneading mode.
- If you want to knead it by hand, do it for 8 min.
- Let the dough rest, covered with a cloth, for at least 1 hour.
- Split the dough into 10 pieces and make little balls.
- Finally, brush the balls with a mixture of egg yolk and milk and bake in a preheated oven at 170º for 25 min or until golden brown.