Switzerland's Scrumptious Surprises: Pumpkin Brioche

Savor the complexity of authentic Swiss herb and mushroom combinations.

By Sibylle Hechtel
October/November 2003
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Serves 6

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  • 1/2 cup flour
  • 1 egg
  • Pinch of salt
  • 4 teaspoons milk
  • 1 packet yeast
  • 3 tablespoons butter, melted
  • 1 teaspoon curry powder
  • Culinary wine
  • Glaze
  • 1 tablespoon cream
  • 1 egg white
  1. Mix the flour, egg and salt. Warm the milk and mix with the yeast, then add to the flour-egg mixture. Stir until dough no longer sticks to the side of the bowl. Slowly add the melted butter and curry powder. Stir until dough no longer sticks.
  2. Let dough rise until it doubles in size. Form small, 3/4-inch balls. Tie the balls of dough into segments like a pumpkin with the twine. Let rise, covered with a cloth, for one hour.
  3. Beat cream and egg white. Spread the mixture on the dough and bake for 7 to 10 minutes at 350 degrees with the twine in place. After cooling, remove the twine.

Sibylle Hechtel is a freelance writer from Colorado. She wrote about her native German cuisine in the December 2000/January 2001 issue of The Herb Companion.

Click here for the original article, Switzerland's Scrumptious Surprises.


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