Ah, the scent of fall may just be found in this loaf of pumpkin brioche. While it does take a full afternoon or morning, it will be worth it. With lots of butter, and the option of a sweet, crunchy topping, give Victoria magazine’s Pumpkin Brioche a try. And with two loaves, you’ll have one to share with your friends, neighbors or colleagues.
yield: 2 loaves
time: 5 hours
- ½ cup pepitas (pumpkin seeds, but they only come from certain types of pumpkins and don’t require shelling)
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
- ½ cup warm water
- 1 tablespoon sugar + ¼ cup sugar
- 1 tablespoon active dry yeast
- 3 large eggs (divided: 1 for yeast mixtures; 2 to be added later)
- 3 ½ cups all-purpose flour, divided
- 1 tablespoon orange zest
- 1 teaspoon kosher salt
- 1 cup pumpkin puree
- 2/3 cup unsalted butter, softened (room temperature)
- 1 large egg, lightly beaten
- For topping: In a small bowl, combine pepitas, sugar and cinnamon. Drizzle with melted butter, and stir to combine.
- For brioche: In the bowl of a stand mixer fitted with the paddle attachment, combine warm water, 1 tablespoon sugar, and yeast. Let stand until foamy, about 10 minutes. Add 1 egg and 1 cup flour, and mix on low speed until combined.
- Cover loosely with a tea towel, and let stand until doubled in volume, about 30 minutes.
- Add remaining approximately ¼ cup sugar, orange zest, salt, remaining 2 eggs, remaining 2 ½ cups flour, and pumpkin puree; mix on low speed until combined, scraping down sides of bowl as needed. Increase speed to medium, and continue to beat until dough is smooth and elastic, 2 to 3 minutes. Reduce speed to low, and slowly add softened butter by the tablespoonful.
- Coat a large bowl with butter. Scrape dough into bowl, turning to grease top. Cover, and let stand at room temperature (75 degrees Fahrenheit) until doubled in bulk at least 2 hours.
- Turn out dough, punch down, and divide in half. Cover loosely, and let dough stand for 10 minutes.
- Line two (8×4-inch) loaf pans with parchment paper.
- Working with the first half of the dough, divided evenly into 8 balls (I use a scraper). Arrange balls into the prepared loaf pan. Repeat with remaining half of the dough. Cover, and let stand in a warm (room temperature), draft-free place until dough is puffed, 60-90 minutes.
- Preheat oven to 400 degree Fahrenheit.
- Brush risen loaves with lightly beaten egg, sprinkle with topping, and bake for 15 minutes.
- Reduce oven temperature to 350 degree, and continue baking until brioche is golden brown and a wooden pick inserted in center comes out clean, 25-35 minutes. (If bread begins to brown too quickly, tent loosely with foil, and continue baking).
Image via TSLL instagram