Pumpkin Brioche Bread Recipe
Category: Yeast Breads
Servings: 8
Pumpkin Brioche is a soft, flavorful bread that combines the warmth of fall flavors with the tenderness of a classic brioche. With the natural sweetness of pumpkin, the richness of butter and eggs, and the subtle notes of vanilla, this brioche bread is perfect for breakfast, snacks, or a cozy tea time. It’s an ideal way to incorporate pumpkin into your baking repertoire.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 300g |
| All-Purpose Flour | 170g |
| Fresh Pumpkin | 400g |
| Whole Milk | 40g |
| Butter | 30g |
| Eggs | 53g |
| Sugar | 100g |
| Dry Yeast | 3g |
| Salt | 5g |
| Raisins | 60g |
| Vanilla Bean | 1 |
| Egg Yolk | 1 |
| Fresh Cream | 1 tablespoon |
Instructions:
Step 1: Prepare the Vanilla and Pumpkin
Begin by preparing the vanilla. Split the vanilla bean lengthwise and scrape out the seeds. Set these aside to use later. Now, take your fresh pumpkin, remove the skin, seeds, and filaments using a spoon, and slice it into thin pieces.
Step 2: Steam the Pumpkin
Place the sliced pumpkin into a steamer basket or a steaming tray and cover it with a lid. Steam the pumpkin over medium heat until it is soft and tender, about 15 to 20 minutes. After steaming, set the pumpkin aside to cool slightly.
Step 3: Make the Brioche Dough
While the pumpkin is steaming, prepare the dough. In the bowl of a stand mixer, combine the two types of flour—Manitoba and all-purpose—sifting them together for a lighter texture. Add the sugar and dry yeast to the mix. Mix these dry ingredients lightly to combine.
Once the dry ingredients are combined, add the warm, cooked pumpkin (still slightly warm but not hot) into the flour mixture. Mix with the stand mixer fitted with a dough hook attachment, on a medium-low speed. Allow the mixture to come together into a rough dough.
Step 4: Incorporate the Vanilla and Butter
Add the seeds from the vanilla bean to the dough. Once incorporated, cut the butter into small cubes and add it to the dough gradually, allowing the butter to fully absorb into the mixture. Keep kneading until the dough becomes smooth and elastic, about 10 minutes. It should be soft but not sticky.
Step 5: Add the Raisins and Salt
Once the dough has reached the desired consistency, add the raisins directly into the dough. There is no need to soak them first. Gradually add the salt, a little at a time, ensuring it’s fully absorbed into the dough.
Step 6: First Rise
Once the dough has been kneaded and the ingredients are fully incorporated, form the dough into a ball. Place it in a large bowl that has been lightly oiled. Cover the bowl with a clean kitchen towel or plastic wrap, and allow the dough to rise in a warm place for about 2 hours, or until it has doubled in size.
Step 7: Shape the Brioche
After the first rise, turn the dough out onto a lightly floured surface. Gently deflate the dough and shape it into a log. Divide the log into 8 equal portions, each weighing approximately 130g.
Step 8: Second Rise and Preheat Oven
Grease two 20×11 cm loaf pans (or one larger pan if preferred) and lightly flour them. Arrange 4 pieces of dough in each pan, placing them side by side. Leave some space between each portion to allow for expansion during the second rise. Cover the pans loosely with a kitchen towel and let the dough rise for an additional 10 minutes.
While the dough is resting, preheat your oven to 180°C (350°F).
Step 9: Brush with Egg Yolk Mixture
In a small bowl, whisk together the egg yolk and the tablespoon of fresh cream until smooth. Gently brush this mixture over the top of the dough in the pans, ensuring an even coating for a golden finish after baking.
Step 10: Bake
Once the dough has completed the second rise, place the pans in the preheated oven and bake for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 11: Cooling
Remove the brioche from the oven and allow it to cool in the pans for 10 minutes. Then, transfer the loaves to a wire rack to cool completely.
Step 12: Serve
Once the brioche has cooled, it’s ready to be sliced and enjoyed. Serve it warm with a dollop of butter, your favorite jam, or even a spread of cream cheese. This pumpkin brioche also pairs wonderfully with a cup of coffee or tea for a cozy afternoon treat.
Tips for Success:
- Make sure the pumpkin is soft enough to mash easily. If necessary, use a fork or potato masher to create a smooth puree before adding it to the dough.
- For a slightly different twist, you can substitute the raisins with other dried fruits, such as cranberries or chopped dried apricots, for an extra burst of flavor.
- The dough can be made ahead and allowed to rise in the refrigerator overnight, making it perfect for a quick breakfast the next morning.
This fluffy and aromatic pumpkin brioche is perfect for those who love baking with seasonal ingredients. The rich texture of the brioche combined with the natural sweetness of pumpkin will surely make this recipe a fall favorite! Enjoy!
