Pumpkin Brioche

Recipe View 5 mins Bloom the Yeast: In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand for 5 minutes, or until the yeast softens and becomes foamy.

Recipe View 2 mins Combine Wet and Dry Ingredients: In a large bowl, whisk together the pumpkin puree, 1 cup of flour, brown sugar, salt, cinnamon, nutmeg, and allspice.

Recipe View 3 mins Incorporate Yeast and Eggs: Add the bloomed yeast mixture to the pumpkin mixture and stir until smooth. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Recipe View 5 mins Add Flour and Butter: Gradually stir in 2 cups of flour, mixing well after each addition. Add the butter, a few pieces at a time, beating until fully incorporated and the dough is smooth. Stir in the remaining 3/4 cup of flour until just combined.

Recipe View 3 hrs First Rise: Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover with a light cloth and let rise in a warm place (80-95°F/27-35°C) until doubled in volume, approximately 3 hours.

Recipe View 8 hrs Refrigerate: Gently deflate the dough, then cover tightly with plastic wrap. Refrigerate overnight (at least 8 hours).

Recipe View 15 mins Shape the Dough: Lightly grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into eight equal pieces. Shape into rounds and let rest for 10 minutes.

Recipe View 5 mins Form Loaf: Form each dough round into a ball and place into the prepared pan, arranging in two rows of four.

Recipe View 40 mins Second Rise: Whisk together the egg yolk and milk in a small bowl. Brush the top of the dough with the egg wash. Cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.

Recipe View 35 mins Bake: Preheat oven to 400°F (200°C). Bake for 20 minutes. Reduce heat to 350°F (175°C) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 10-15 minutes.

Recipe View 10 mins Cool: Cool in the pan for 10 minutes before removing to a wire rack to cool completely.