{"id":10392,"date":"2023-10-28T09:00:05","date_gmt":"2023-10-28T07:00:05","guid":{"rendered":"https:\/\/domaine-la-parpaille.com\/?post_type=news&p=10392"},"modified":"2023-10-26T12:00:14","modified_gmt":"2023-10-26T10:00:14","slug":"recipe-for-squash-babka-according-to-the-recipe-from-plus-une-miette","status":"publish","type":"news","link":"https:\/\/domaine-la-parpaille.com\/en\/news\/recipe-for-squash-babka-according-to-the-recipe-from-plus-une-miette\/","title":{"rendered":"Recipe ~ Squash babka based on the recipe from Plus une miette"},"content":{"rendered":"

Gourmet babka with squash based on Emilie's recipe from\u00a0Not a crumb left on my plate\u00a0<\/a><\/em><\/strong><\/p>\n

Ingredients :<\/strong>
\n\u2022 550g butternut squash (or pumpkin)
\n\u2022 85 ml of lukewarm milk
\n\u2022 10g fresh yeast
\n\u2022 50g of sugar
\n\u2022 1 egg
\n\u2022 60g butter
\n\u2022 325g of wheat flour
\n\u2022 30g of brown sugar
\n\u2022 1 C. tablespoon of cinnamon
\n\u2022 1 C. tablespoon of cornstarch
\n\u2022 salt<\/p>\n

The little extra of Parpaille: A large handful of toasted and caramelized almonds<\/em>
\n<\/em>
\nPreparation :<\/strong>
\nPreheat the oven to 200\u00b0C.
\nPeel and cut the squash into pieces. Pour a drizzle of olive oil over the squash pieces, mix and place on a baking tray lined with parchment paper. Bake for 20 minutes.
\nPour the cooked squash into a blender and blend until pureed. To book.<\/p>\n

In a small bowl, combine warm milk, fresh yeast and 1 teaspoon sugar. Leave to rest for 10 minutes.
\nPour 145g of butternut squash puree, the egg, 30g of butter, 25g of sugar, a pinch of salt, the flour and the milk-yeast mixture into the bowl of a food processor.
\nOnce the dough is homogenous, knead for ten minutes.
\nThe dough remains sticky, this is normal. Cover the bowl with a clean damp cloth and leave to rise for 1 hour in a warm place (oven preheated to 40\u00b0C).
\nDegas the dough, then place cling film over the bowl and place in the refrigerator for 2 hours.<\/p>\n

Meanwhile, prepare the garnish.
\nIn a bowl, mix 300g of squash puree, 25g of sugar, 30g of brown sugar, 30g of soft butter, cinnamon, cornstarch and 1 pinch of salt. Mix until you obtain a smooth cream.<\/p>\n

Crush the almonds \u2013 roast them and when they give off a good smell sprinkle them with a tablespoon of sugar to caramelize them \u2013 keep.<\/p>\n

Spread the brioche dough on the floured work surface to form a rectangle of approximately 50 x 35cm. Spread the filling all over the dough, add the caramelized almonds then roll it on itself widthwise. Cut the roll in half lengthwise then twist the two pieces of dough together to form a braid. Place the brioche in a cake mold covered with parchment paper, then let the dough rise again for 30 minutes.<\/p>\n

Preheat the oven to 180\u00b0C.
\nBrush the brioche with egg yolk, then bake for 50 minutes.<\/p>\n

Personally I don't brush with egg \u2013 just a little milk \u2013 it gives a more rustic effect that I like!<\/p>","protected":false},"excerpt":{"rendered":"

Like Emilie from Plus une miette dans mon plate, we love squash and babkas!
\nSo we fell in love with her recipe and as always, we like to put our own little touch on it, here is Eve's recipe.<\/p>","protected":false},"author":5,"featured_media":10399,"template":"","tags":[110,136,140,138,137,139,141,142],"categorie_news":[78,116,105],"class_list":["post-10392","news","type-news","status-publish","has-post-thumbnail","hentry","tag-automne","tag-babka","tag-brioche","tag-cannelle","tag-courge","tag-epices","tag-gourmandise","tag-ptitdej","categorie_news-articles","categorie_news-ptit-dej","categorie_news-recette"],"acf":[],"_links":{"self":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/10392","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news"}],"about":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/types\/news"}],"author":[{"embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/users\/5"}],"version-history":[{"count":0,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/10392\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/media\/10399"}],"wp:attachment":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/media?parent=10392"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/tags?post=10392"},{"taxonomy":"categorie_news","embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/categorie_news?post=10392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}