Easiest Way to Spring Perfect Kabocha Squash Twisted Bread Rolls

Easiest Way to Spring Perfect Kabocha Squash Twisted Bread Rolls Delicious, fresh and tasty.

Kabocha Squash Twisted Bread Rolls. Great recipe for Kabocha Squash Twisted Bread Rolls. A bakery near where I used to live, sold kabocha squash bread. I used to love the simple sweetness and bright color.

I felt nostalgic about it and wanted to have it again, so I borrowed ideas from several places to come up with this similar recipe.

This kabocha bread is made from sweet Kabocha Anko paste wrapped with Japanese soft milk bread and shaped like a kabocha pumpkin or a Kabocha squash.

This bread is a sweet bread, so it is a great snack to share at a Halloween party.

You can have Kabocha Squash Twisted Bread Rolls using 12 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Kabocha Squash Twisted Bread Rolls

1. It’s of For the dough.

2. Prepare 250 grams of Bread (strong) flour.

3. It’s 60 grams of Kabocha squash (microwaved until tender, mashed with the peel and cooled).

4. It’s 50 ml of Milk ※.

5. You need 1/2 of an egg worth Beaten egg ※.

6. Prepare 1 of ※ 150 ml total combined with the egg and milk Cold water.

7. Prepare 20 grams of Soft light brown sugar.

8. You need 20 grams of Butter.

9. You need 5 grams of Salt.

10. Prepare 3 grams of Dry yeast.

11. Prepare of For the filling.

12. You need 150 of to 200 grams Kabocha squash paste (of your choice).

Kabocha Squash Bread Baking and Tenting.

The scoring is optional, but it helps a bit to get an even baking result.

Kabocha squash is a versatile ingredient that is great in everything from lasagna to pie.

Jet suggests stuffing, stewing and roasting kabocha squash, as well as turning it into a rice or grain bowl.

Kabocha Squash Twisted Bread Rolls instructions

1. Combine the milk and egg, and add enough cold water to make it 150 ml in total. Put it in a bread machine along with the rest of the dough ingredients and start the "dough" course. Let the machine complete the 1st rising..

2. Take the dough out and divide into 2 pieces. Round off each piece, cover with a tightly wrung out moistened kitchen towel, and rest for 15 minutes or so..

3. Roll out the dough to about a 20x30cm rectancle. Spread half the kabocha squash paste thinly and evenly on top..

4. Fold the dough into thirds..

5. Roll out with a rolling pin to blend the dough and paste together..

6. Cut into 5 pieces..

7. Make cuts in the dough with a pastry scraper or similar as shown..

8. Pinch the ends while stretching and twisting the dough..

9. Form a ring or knot the dough to form it..

10. Form the other half of the dough quickly in the same way..

11. Place the formed rolls on a kitchen parchment paper lined baking tray, and leave to rise (2nd rising) until the dough has doubled in volume, for about 30 to 40 minutes..

12. Sprinkle pumpkin seeds if you have them, and bake in a 190°C oven for 15 minutes..

13. These ones were brushed with an egg wash before baking..

14. This one was formed into a knot. It doesnt look as nice as the ring shaped rolls, but it does puff up better..

15. Variation: Roll up the dough after Step 3, cut into 3cm wide pieces, and brush the cut sides with egg yolk before baking. It wont have layers, but it's easy and delicious!.

16. Sister recipe using sweet potato instead of kabocha squash and with cream cheese..

https://cookpad.com/us/recipes/152936-twisted-sweet-potato-bread.

As soon as the jar arrived, I made a quick bread from an equal blend of kabocha, rice, and rye flour (so I didn't have to use as much of my precious, and pricey, squash flour).

Line a baking sheet with foil and cut the squash in half lengthwise.

Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform.

Keep this recipe around to go with your soups and chilis as well all through the winter.

I used butternut squash puree, but pumpkin, acorn, kabocha, or any thick winter squash puree will work.