Pumpkin Brioche
Yeasted pumpkin bread enriched with eggs and butter. This pumpkin brioche recipe is simple, straightforward and yields an unbearably buttery and soft bread.
Servings 1 loaf
Equipment
- stand mixer to knead the dough
- loaf pan 5x9"
Ingredients
- 9g or 1 tablespoon active dry yeast or rapid rise yeast
- 30g or 2 tablespoons whole milk
- 125 g or ½ cup canned pumpkin puree
- 50 g or ¼ cup brown sugar
- ½ tsp fine sea salt
- 2 large eggs
- 350 g all purpose flour about 2 ¾ cups
- 113 g or ½ cup softened butter
Instructions
Make the brioche dough
- Add the yeast to the bowl of a stand mixer.
- Heat the milk until it’s just warm to touch (you should be able to comfortably stick your finger in it without it burning).
- Pour the milk over the yeast and gently mix them together. Give the mix a minute or two so the yeast can begin to dissolve.
- Add the pumpkin puree to the bowl and mix gently. Add the eggs and sugar and stir.
- Pour in the flour and salt. Affix the dough hook to the mixer. Start kneading on low then, as it gradually comes together, raise the speed to medium. Once the dough starts to resemble a sticky ball, start adding the butter.
- Add the butter one tablespoon at a time. Do this by slicing it with a butter knife then adding just one slice at a time, waiting 20-30 seconds before adding another slice.
- Once all the butter is in, let the mixer knead the dough on medium speed for about 10-12 minutes. The dough will be very wet and shapeless, sticking fully to the sides, but as it kneads will start to come together.
- Once the dough fully comes together around the dough hook, and the sides of the bowl are clean (you might want to scrape up some of the dough from the sides to add it to the ball) knead for another minute or so. The dough should be shiny and cohesive.
- Set the dough in an oiled bowl and cover the bowl with plastic wrap. Let rise on the counter for 2-2.5 hours (less if your kitchen is warm) until almost doubled in size.
To shape the dough into a loaf
- Oil a standard size loaf pan (8.5/9 inches by 5 inches).
- Divide the dough into 4 equal parts. Roll out each portion into a long oval (about twice the size of your hand) then roll up the oval into a small log. Place it in the loaf pan so the shorter edge of the log aligns with the longer side of the pan. Repeat with the other three dough balls, placing them next to each other.
- Cover the pan with a tea cloth and let rise for another 45-60 minutes, until the dough rises enough so it’s at the rim of the pan.
- Preheat the oven to 350 F. Brush the top of the dough with heavy cream, milk, egg white, or a mix of an egg yolk with 1 tablespoon of water.
- Bake the loaf for about 30-35 minutes, until a thermometer registers 190 F.
- Allow to cool for 5 minutes in the pan then transfer to a cooling rack and let cool completely.
- Store bread in an airtight container to keep fresh.
Video
Notes
Recipe makes one loaf. Double it for two!