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Buttery Pumpkin Brioche

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PREP TIME
60 min
COOKING TIME
30 min
TOTAL TIME
870 min
SERVINGS
10 servings
Snack French
Buttery Pumpkin Brioche
Ingredients
  • 1 (.25 ounce) package active dry yeast
  • 1 pinch white sugar
  • 3 tablespoons warm water
  • 1 cup pumpkin puree
  • 3 3/4 cups unbleached all-purpose flour, divided
  • 1/2 cup packed light brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 4 eggs
  • 1 cup butter, cut into pieces
  • 1 egg yolk
  • 1 tablespoon milk
Instructions
1
Begin by combining the yeast and sugar in a small bowl, then add 3 tablespoons of warm water. The ideal temperature for the water should be between 100 degrees F (40 degrees C) and 110 degrees F (43.9 degrees C). Allow the mixture to sit for 5 minutes, during which time the yeast will soften and start to form a creamy foam.
2
In a separate large bowl, combine the pumpkin, 1 cup of flour, brown sugar, salt, cinnamon, nutmeg, and allspice. Mix these ingredients together until they are well incorporated.
3
Mix the yeast mixture into the pumpkin mixture, stirring until a smooth consistency is achieved. Add the eggs one at a time and mix well after each addition.
4
Gradually add 2 cups of flour to the mixture, stirring well after each addition. Then, incorporate the butter into the dough a few pieces at a time, beating until it is fully incorporated.
5
Add the remaining 3/4 cup of flour to the mixture and mix until it reaches a creamy texture.
6
Lightly grease a 9x5-inch loaf pan. Gently deflate the dough and transfer it to a lightly floured surface. Divide the dough into eight equal pieces, taking care not to tear it.
7
Shape each piece of dough into a ball and place them in the prepared loaf pan, forming two rows with four balls each. Allow the dough to rest for 10 minutes.
8
In a small bowl, whisk together the egg yolk and milk until well combined. Brush the top of the dough with the egg wash, then cover the loaf with a damp cloth and let it rise until doubled in volume, approximately 40 minutes.
9
Preheat your oven to 400 degrees F (200 degrees C). Bake the loaf in the preheated oven for 20 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, approximately 10 to 15 minutes.
10
Once baked, remove the loaf from the pan and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.