Hidden veggies, Take 2: Broinhas de Abóbora

As you may have read on my previous post, this month Daring baker's challenge was about hiding vegetables into something sweet. I don't know if this can really be called "hidden", because the color gives it a bit away, and I'm not even sure if you can categorize pumpkin as a vegetable, so I made a second post for this recipe (also I was running out of time to include it in the first one).

Broinhas is a small cake or cookie traditionally made of cornflour and honey. I like making "Broinhas de Natal" during christmas time, those include pumpkin and all the seasonal spicies, but I try to stay clear from christmasy baking the rest of the year, otherwise it feels less special. This one has pumpkin too, but with dried fruits and almonds. It turned out to be a lovely breakfast brioche.

Broinhas de Abóbora / Cornflour and Pumpkin Brioche (based on a recipe from 7gramas de ternura)

550gr of Pumpkin, skinned and diced
150gr of Brown Sugar
1 Lemon
1 Stick of Cinnamom
50gr of Butter
400gr of Flour
300gr of Cornflour
1 pack of Instant Dried Yeast
100gr of Shaved Almonds
50gr of Grouns Almonds
100gr of Dried Raisins
100gr of Dried Apricot, diced
Icing Sugar, for dusting

In a pan, place the pumpkin, sugar, lemon zest and cinnamom stick on a medium flame and let cook for about 20 minutes, until the pumpkin is cooked, stir every now and than. Off the heat, take out the cinnamom stick, add the butter, and using a plunging mixer, make a purée with your pumpkin, set aside.

In a big bowl, combine all the dry ingredients (both flours, yeast, almonds, raisins and apricot) and make a well in the middle, pour in the (cooled) purée and start stiring with a wooden spoon, or in a standmixer. If it's too wet to shape the dough, add some more flour, if it's too dry, add a bit of milk. Leave the dough for 2 hours in a warm place.

Line your oven trays with parchement paper, place the little brioche you've formed on them and leave them to rise for 30 minutes.

Preheat the oven to 180°C. Cook the brioche for about 15 to 20 minutes and leave them to cool on a rack before dusting them with icing sugar.