Butternut and chestnut cream rolls from Émilie Franzo

• 250 g of butternut
• 60 ml of milk at room temperature
• 2 tbsp. tablespoon of sugar
• 10 g of fresh yeast
• 250 g of T45 flour
• 1 tbsp. teaspoon of salt
• 1 tbsp. tablespoon of cinnamon
• 1 egg
• 10 g of soft butter
• 50 g of chestnut cream
• Olive oil

Gilding:

1. Preheat the oven at 200°C (th. 7).
2. Peel and cut the butternut into cubes. Place them on a baking tray covered with baking paper. Drizzle with a drizzle of olive oil and bake for 25 minutes. Puree the butternut.
   
3. Pour milk, a spoonful. tablespoons of sugar and crumbled yeast in a bowl. Leave to rest for 10 minutes. Using a food processor fitted with a hook, knead the flour, remaining sugar, salt and cinnamon. Add the egg, 90 g of butternut puree and the milk and yeast combination. Mix until you obtain a homogeneous paste. Add the butter and knead for 10 minutes.
   
4. Film the bowl and let the dough rise for 1 hour in a warm place. When the dough has doubled in volume, degas it then put it back in the bowl, cover with film and refrigerate for 30 minutes.
   
5. Spread the dough on the floured work surface into a rectangle of approximately 20 x 25 cm.
   
6. Mix in a bowl the remaining butternut puree and the chestnut cream, then spread over the dough, leaving a 2 cm border. Fold the dough in half widthwise.
   
7. Cut 8 strips, spread them out slightly then twist them before rolling them up on themselves. Place the buns on a baking tray covered with baking paper. Leave to grow for 30 min.
   
8. Preheat the oven at 170°C (th. 5-6). Brush the buns with milk, sprinkle with brown sugar and bake for 20-25 minutes.