PUMPKIN BRIOCHE

Autumn 2020 is here, whatever it means this time. My contribution for this last days of September, besides to remind you to wear a pullover and a good mask, is this amazing pumpkin brioche recipe. 

Believe when I say that as well as fall and friendly, this brioche is tender, tasty and combines with any jam or praliné, and if there is some brioche left, that I doubt, you can prepare the best french toast recipe you will ever taste. 

Do not blame me. I know there is pumpkin everywhere on fall, but pumpkin spice drinks are not that bad, and when you will taste this brioche you will become a big fan of this vegetable. 

To enjoy even more this brioche, there is not better plan that wait for a rainy day (maybe this week), prepare a good hot tea and enjoy a good film. Let’s make the best of 2020 social distance circumstances. If you can choose this plan I perfectly understand, it’s really clever stay home sometimes. 

Pumpkin brioche

Notes

INGREDIENTS:
-320 g. strong flour (type 0) (1 cup + 3/4).
-12 g.  fresh yeast (or 4 grams instant yeast).
-1 teaspoon salt.
-25 g.  caster sugar (2 tablespoons).
-2 eggs.
-60 g. milk (1/2 cup).
-80 g. butter(3/4 stick)
-125 g. pumpkin purée (1/2 cup + 1 spoon)
-1/2 spoon cinnamon.
- 1 pinch black pepper.
To decorate:
- Sugar and cinnamon.
- Chopped walnuts.
INSTRUCTIONS:
1. First of all, we need our pumpkin puree. You can use canned one if you can buy it in your country. If you will prepare it home made you can boil or roast the pumpkin and later drain it very well. 
 2. If you use instant yeast mix it with the milk and let it rest for some minutes.
3. Mix all your dry ingredients: flour, salt, black pepper, sugar, cinnamon and fresh yeast (if you use this type of yeast).
4. Add the pumpkin purée and start kneading by hand or with the help of your kitchen robot.  
5. Keep kneading and add your eggs one by one and the milk.
6. The last ingredient you must incorporate to your brioche dough is the butter and keep kneading. You must knead until your dough doesn’t stick to your hands or the sides of your bowl (15 minutes kneading are not too much). 
7. Let the brioche rest for 1 hour covered with film (or a wet kitchen cloth) or until it doubles it volume.
8. Grease the mold or prepare it with baking paper. I used one bread mold. Place the brioche and let it rest again covered for 1 hour room temperature or overnight into the fridge.
9. Brush your brioche with beaten egg and cover it with some sugar, cinnamon and chopped walnuts. 
10. Preheat your oven 180º Celsius (360º Fahrenheit).
11. Bake for 20-30 minutes, it will depends in your oven. You can cover it if the walnuts are roasted after some minutes of baking. 
11. Let it cool over a rack and enjoy!

If you can find strong flour you can use supermarket bread flour, it just will be a little bit less fluffy. I recommend you to ask on your closest homemade bakery.

This brioche is perfect to prepare french toast the day after, the crunchy walnuts and the pumpkin-cinnamon scent are just perfect on french toast. 

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