Pumpkin Spice Brioche

Posted by Lindsey On 9:27 AM



I think I am addicted to making bread. Ever since I succeeded at making this at home a few weeks ago, I have been on a bread rampage. This recipe is a process and took a long time, but it is easy. If you are patient then please try this recipe out. This recipe would be great to serve with Thanksgiving dinner. They taste great and would be divine served with some cinnamon butter.

Pumpkin Spice Brioche Rolls
from Apple Pies, Patis, and Pate

Ingredients
For the Sponge:
1 cup Bread Flour
1/3 cup water, at room temp
A pinch of instant yeast

Final Dough:
All of the sponge (pre fermented dough)
3 cups Bread Flour
4 tsp milk
1 large whole egg
2 large egg yolks
2 tsp instant yeast
1 1/4 cup canned pumpkin, divided in half
1/2 tsp ground cinnamon
2/3 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
2 tbsp agave nectar (or honey)
3 tbsp sugar
10 tbsp butter, divided in half
Egg Wash-to glaze tops
Peptias-to garnish tops

Directions
For the Sponge:
Mix the sponge ingredients until evenly distributed and place in a covered bowl.
Let stand at room temperature for 12 to 16 hours before using in the final dough.

For final dough:

Mix all of the ingredients (except for half of the pumpkin puree and butter) until evenly incorporated.
Knead 8 to 10 minutes.
Add the rest of the pumpkin puree and butter.
Knead 4 to 6 minutes (the dough will be very sticky)
Ferment #1 45 minutes at room temperature.
Stretch and Fold.
Ferment #2 45 minutes at room temperature.
Divide into 24 pieces, approximately 2 ounces/56 grams each.
Rest 15 minutes at room temperature.
Shape into round rolls.
Glaze with the egg wash and sprinkle the tops with pumpkin seeds(pepitas)
Final Proof, 90 minutes at room temperature on 2 half sheet pans lined with parchment (12 rolls on each pan)
Preheat Oven to 380ºF.
Bake for 15 minutes at 380ºF, rotating the sheet pans halfway through baking if necessary.

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