How to make pumpkin cakes for Halloween?

For a Halloween snack, we’ll be tempted by our delicious homemade cake. And since squash is one of the symbols of fall, you can also do your best by adding squash to the dough and shaping it like squash. One thing is for sure, its beautiful orange color and sweet, slightly warm cinnamon flavor will not leave anyone indifferent.

Pumpkin cakes: the step-by-step recipe

Preparation: 60 minutes
Cooking: 12 minutes
Rest: 120 minutes

for 10 cakes

  • 300 grams of skinless pumpkin (pumpkin, squash, squash, etc.)
  • 60 ml lukewarm milk
  • 60 g + 1 tbsp. Brown sugar
  • 20 gm fresh baking yeast
  • 500 grams of flour
  • pinch of salt
  • 1 tbsp. cinnamon (optional)
  • 1 egg
  • 100gm butter at room temperature

Material

to gild

  • 1 egg yolk
  • 2 tbsp. milk

for decoration

Prepare pumpkin brioche dough.
Cut the squash into cubes, then steam it for 20 minutes, until tender.
Mash the cut squash with a fork.
In a bowl, mix milk, 1 tbsp. Brown sugar and fresh yeast. Leave it on for 15 minutes.
Meanwhile, place the flour, sugar, salt, and cinnamon in the bowl of a food processor.
Add an egg, mix milk, sugar and yeast. Knead until you get a smooth ball of dough. Add pumpkin puree, then knead it again.
Cut the butter into cubes and add it little by little to the dough with the dough. Stop kneading when the dough becomes soft and does not stick to your fingers.
Form a ball and let it rest for at least an hour in a bowl covered with a damp cloth, in a warm room or oven heated to 30°C.
When the dough has doubled in size, press it with the palm of your hand to empty it.
Divide the dough into 10 pieces

Shape the cakes into slightly flattened balls.
Cut 10 long kitchen twine. Loosely wrap a piece of string around a ball of dough. Make a knot where the thread intersects, then wrap it again, turning it a quarter turn. Tie a knot at the crossing. From above, this should form a cross on the dough. Repeat the process twice more diagonally. Finish tying the ends of the threads.
Shape the remaining nine brioche balls.
Place on a baking sheet, cover with a damp tea towel and leave to rise for an hour.
Decorate the cakes with scrambled eggs and milk.
Bake for 12 minutes at 180 ° C.
Break the cinnamon sticks in half and stick each end into the cakes to mimic a peduncle.
Wait for the buns to cool before removing the threads.

Our pumpkin cake ideas

What we love about this recipe is that it’s endlessly versatile. For example, you can stuff it with a mixture of butter and cinnamon, like a cinnamon roll, or add chocolate chips. Note that the shaping technique also works for bread dough, pizza dough, or puff pastry. Perfect for making Halloween pastries, for example. All you have to do is stuff it with compote, mashed pumpkin or tomato sauce, and you’re done.

Spot on: Here are 6 pumpkin cake recipes that will inspire you.

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