Thanks for the vodka pie crust recipe. It's an excellent excuse to buy a bottle of Titos. And I will try the crust recipe, too. Oh, and the buns. Wish me luck.
The squash brioche looks absolutely delicious and a possible Thanksgiving endeavor. I thought the recipe was really clear. One nitpicky thing: “Place the squash halves cut face down on pan transfer to oven.” Between pan and transfer, there should be something. A comma. The word and? A period, followed by T(ransfer)? As I said, nitpicky. I enjoyed reading the recipe.
Made them and they are delightful - thank you for a great recipe that is also easy and straightforward! I used acorn squash which worked fine. They were great the day they were baked, and (the one I managed to hold back from my hungry hoard) to see how it fared the next day) still very good after throwing them in the toaster oven for a few minutes.
Hi Andrew, this brioche looks amazing, can't wait to try it. I have a bottle of roasted pumpkin seed oil, and I'm wondering if there's any way to incorporate it into the buns. Would it be okay to sub some/all of the butter for the oil?
Thanks for the vodka pie crust recipe. It's an excellent excuse to buy a bottle of Titos. And I will try the crust recipe, too. Oh, and the buns. Wish me luck.
Do you think that this recipe would work with roasted sweet potato instead of the squash? I have a surplus. Maybe add a little more liquid?
The squash brioche looks absolutely delicious and a possible Thanksgiving endeavor. I thought the recipe was really clear. One nitpicky thing: “Place the squash halves cut face down on pan transfer to oven.” Between pan and transfer, there should be something. A comma. The word and? A period, followed by T(ransfer)? As I said, nitpicky. I enjoyed reading the recipe.
The formula is called brioche but there’s no sugar in it? Please advise.
In the foto there are two in a small bread pan. What size is the pan and how many gms are each dough?
Made them and they are delightful - thank you for a great recipe that is also easy and straightforward! I used acorn squash which worked fine. They were great the day they were baked, and (the one I managed to hold back from my hungry hoard) to see how it fared the next day) still very good after throwing them in the toaster oven for a few minutes.
Hi Andrew, this brioche looks amazing, can't wait to try it. I have a bottle of roasted pumpkin seed oil, and I'm wondering if there's any way to incorporate it into the buns. Would it be okay to sub some/all of the butter for the oil?