Japanese Kabocha Bread カボチャパン
User Reviews
5
Japanese Kabocha Bread カボチャパン
Description
This kabocha bread recipe begins by preparing the anko-style filling, cooking mashed kabocha pumpkin and purple sweet potato with sugar over low heat until the mixture thickens. The paste is then formed into small balls to fill the bread rolls.
The dough is made by combining baker's flour, salt, sugar, yeast, egg yolk, milk, mashed kabocha pumpkin, and melted butter, kneaded thoroughly and allowed to rise. The dough is divided and rolled around each ball of sweet pumpkin paste, then tied with cotton strings to maintain their shape and baked. Pumpkin seeds are added on top to simulate stems, creating a charming, pumpkin-like appearance.
These rolls have a delicate sweetness and soft texture typical of Japanese bread, with the pumpkin and sweet potato filling adding moistness and flavor. They can be enjoyed as a snack or part of breakfast alongside tea or coffee.
Substitutes for kabocha include butternut pumpkin in the dough and purple sweet potato or other tubers for the paste filling, allowing flexibility based on ingredient availability.
Ingredients
- 250 g baker's flour
- 30 g kabocha pumpkin mashed
- 15 g sugar
- 1 tsp yeast
- 1 egg yolk
- 150 ml milk
- 20 g butter
- 2 g salt
- 8 kitchen twine cotton string 80 cm length
- 8 pumpkin seeds used for the stems
For Kabocha anko paste
- 50 g pumpkin mashed
- 50 g purple sweet potato mashed
- 30 g sugar
Instructions
Pumpkin & Sweet Potato Paste
- Peel the kabocha and sweet potato. Cook the peeled kabocha and sweet potato and mash them.
- Put mashed kabocha pumpkin and sweet potato in a small saucepan, add sugar and stir constantly on low heat for about 5 minutes. When the water evaporates a little and the paste thickens, turn the heat off and cool it down completely.
- Make it into small balls (about 2 tbsp each) and set aside.
Pumpkin Bread
- Place bakers flour, salt in a large bowl and make a well in the middle.
- Combine 1 egg yolk, 150ml milk (to make 160ml all together, so you may need a bit more than 150ml milk), 30g mashed Kabocha pumpkin, sugar, and melted butter and dry yeast.
- Pour the liquid ingredients into the well in the flour bowl and mix.
- Knead the bread dough for about 20 minutes.
- Spray the surface of the bowl and place the kneaded dough and wrap with cling wrap. Leave it for 40 minutes to rise.
- Soak the twine (strings) in 1 tbsp of oil (any type of oil is fine, I used olive oil)
- When it becomes twice in size, take the dough out of the bowl and divide it into 8 round balls.
- Flatten the dough ball out and place pumpkin anko paste on the centre and wrap it.
- Take the excess oil off the string and place it on the kitchen bench. Place one dough on the centre. Take two ends of the string and cross it in the centre, and flip the dough around and cross the string, and flip the dough with the string again and repeat. Try not to tie the twine too tight. Make the knot and place the knot side down on the baking paper.
- Repeat the step for each.
- Place a moist tea towel over the bread and leave it in a warm place for about 30 minutes.
- Preheat the oven to 180 degrees celsius and bake them for 12-15 minutes.
- Cool the bread down and cut the twine at a few places then remove the twine carefully.
Notes
- If kabocha pumpkin is unavailable, substitute with purple sweet potato for the an paste.
- For the bread dough, kabocha pumpkin can be replaced with butternut pumpkin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 140mg | 6% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 2430IU | 49% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 33mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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