The macadamias are just getting cured enough to start using now, and the pumpkin stack on the verandah shows no signs of going down. This recipe makes 10. That many is easy to make and they are at their best fresh. And they are a bit too good. If you make more everyone will just eat them, and unless you have a big household you really can’t call 20 in a day Witches Kitchen healthy. Can you now.
The pumpkin brioche:
It starts with a cup of fed, frothy sourdough starter, so I start the night before by feeding the sourdough culture with a cup of 50/50 by volume bakers flour and water. Then I leave a cup of the fed starter in a mixing bowl with a clean cloth over the top on the kitchen bench overnight.
To the frothy starter, blend together and add:
- ¾ cup pumpkin puree
- 1 egg
- a dessertspoon of soft butter
- a dessertspoon of brown sugar
- a scant teaspoon salt
(I like roast pumpkin better for puree because it is a little bit drier and more intense, but it isn’t worth putting the oven on for just that. I put a tray in with the dinner the night before, but you could also use steamed pumpkin).
Then add enough baker’s flour to make a sticky dough – around 2 cups but it will vary depending on the pumpkin and the size of your egg and how generous you are with the butter. Let that sit for half an hour or so, then scrape it out onto a floured benchtop, sprinkle flour on top, and knead briefly. You will find that half an hour makes a big difference – the dough will still be soft but more springy than sticky and you should be able to knead it into a smooth ball.
Oil a large bowl with melted butter or a nice, mild flavoured oil like macadamia oil. Swirl the dough ball around in it to coat, cover the bowl with a clean cloth, and leave out on the benchtop to prove. If the day is warm this should take around 6 hours but sourdough has its own temperament.
The macadamia filling:
- ½ cup macadamias
- 1 egg
- 1 dessertspoon butter
- 1 desserspoon brown sugar
- ½ teaspoon cinnamon
My stick blender will handle macadamias, but you could also just use a mortar and pestle. You want it the texture of crunchy peanut butter.
On a well floured benchtop, knead the pumpkin dough briefly then roll it out into a rectangle 1 cm thick , 40 cm long and about 25 cm wide.
Spread thinly with the filling leaving 2 cm at the end for sealing the scrolls.
Starting from the short side, roll up the 40 cm to form a log. Wet the end and press to stick.
Cut into 2.5 cm thick slices, and arrange the slices in an oiled baking tin so they are just touching.
Leave to prove for another couple of hours till the scrolls are about double in height.
Bake in a moderate oven for around half an hour till they are just browning and sound a bit hollow when tapped.