Pumpkin Spice Brioche
Everything you love about buttery brioche plus the flavors of fall.
Ingredients
Pumpkin Brioche Dough
- 1 packet of active dry yeast
- 1/3 cup whole milk, warm (between 100-110- degrees)
- 1 cup pumpkin puree, room temperature
- 2/3 cup brown sugar, packed
- 1 teaspoon salt
- 5 large eggs, room temperature
- 5 1/2 cups all purpose flour
- 4 tablespoons butter, room temperature
- 12 tablespoons butter, cold, thinly sliced
Pumpkin Spice Filling
- 1/4 cup brown sugar
- 1 tablespoon pumpkin spice
- 3 tablespoons butter, melted
Instructions
- Combine 1/3 cup of warm whole milk, 1 packet of active dry yeast and a pinch of brown sugar in the bowl of your stand mixer or a large mixing bowl, if kneading by hand
- Let the yeast sit undisturbed for 5-7 minutes or until the surface is foamy
- Once the yeast has bloomed, add 1 cup of pumpkin puree, 2/3 cup of brown sugar, 1 teaspoon of salt and 4 large eggs and combine using the dough hook attachment
- While kneading at medium speed, begin adding flour, 1/2 cup at a time, until 4 1/2 cups of flour have been incorporated
- Add 4 tablespoons of softened butter and continue kneading until fully incorporated
- Continue kneading for several minutes until the dough is elastic and only slightly sticky. Add additional flour if the dough is too sticky
- Cover the bowl with plastic wrap and rest the dough in a warm place for 60 minutes or until the dough has doubled in size
- Transfer the rested dough onto a floured surface and roll it out into a large rectangle (approximately 12 inches by 18 inches)
- Thinly slice 12 tablespoons of cold butter and layer it onto one half of the rectangle of dough
- Fold the opposite half of the dough over covering the layer of butter
- Re-roll the dough out into a large rectangle
- Fold the dough in thirds by bringing one of the short ends into the center and then fold the opposite over this, folding as you would a piece of letter paper
- Wrap the folded dough in plastic wrap and chill in the freezer for 20 minutes
- Prepare two 9"x5" bread pans by greasing them with softened butter
- Combine 3 tablespoons of melted butter with 1/4 cup of brown sugar and 1 tablespoon of pumpkin spice and set it aside
- Once the dough has chilled, roll it out into a large rectangle and spread the melted butter and pumpkin spice mixture evenly over the surface
- Roll the dough tightly, starting with the long side of the rectangle, as you would a cinnamon roll
- Cut the roll in half and transfer one half of the dough into each of the prepared bread pans
- Cover the dough with a clean kitchen towelÂ
- Rest the dough in a warm place for 60 minutes
- Preheat your oven to 350 degrees
- Whisk one egg in a small bowl
- Once the dough is rested, brush the top of each loaf with the whisked egg
- Bake the loaves on the center rack in a 350 degree oven for 40-50 minutes or until the loaves have an internal temperature of 200 degrees
- Transfer the loaves directly onto a cooling rack and allow them to cool for 30 minutes before slicing
- Store loaves in an airtight container at room temperature