Pumpkin Brioche – A Fall Treat

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.

Pumpkin Brioche

yield: 2 loaves
time: 5 hours

Ingredients:

~Topping

• 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

~Brioche

• 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

Directions:

1. For topping: In a small bowl, combine pepitas, sugar and cinnamon. Drizzle with melted butter, and stir to combine.
2. 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.
3. Cover loosely with a tea towel, and let stand until doubled in volume, about 30 minutes.
4. 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.
5. 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.
6. Turn out dough, punch down, and divide in half. Cover loosely, and let dough stand for 10 minutes.
7. Line two (8×4-inch) loaf pans with parchment paper.
8. 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.
9. Preheat oven to 400 degree Fahrenheit.
10. Brush risen loaves with lightly beaten egg, sprinkle with topping, and bake for 15 minutes.
11. 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).

 

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