PULL-APART PUMPKIN BRIOCHE
This is a classic brioche dough recipe that is wonderful when shaped or filled. In this case, the brioche is flavored with pumpkin and cheese, and shaped into a pumpkin! It makes a wonderful centerpiece, is perfect for a Thanksgiving table, or even as a gift to brighten someone's day!
Provided by Diana71
Categories Bread Yeast Bread Recipes
Time 7h5m
Yield 8
Number Of Ingredients 14
Steps:
- Combine butter, 2 1/2 cup flour, Cheddar cheese, eggs, water, dry milk, pumpkin, sugar, yeast, and salt in the bowl of a stand mixer. Mix on medium-high speed until a smooth and shiny dough forms, about 15 minutes.
- Sprinkle most of the remaining 1/4 cup flour onto a work surface and turn dough out on top. Form into a ball. Place in a greased bowl, cover with plastic wrap, and let rest until doubled in volume, about 1 hour.
- Transfer dough to the refrigerator and chill for 3 hours.
- Lay out 2 pieces of long kitchen string or twine onto lightly floured parchment paper to form an X. Lay another pair of strings across the X and repeat until the circle is complete. Place the dough ball on the center point and tie each string over the top of the dough. Trim ends. Cover dough with plastic wrap and let rise in a warm place until puffy and doubled in volume, 2 to 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Beat egg white and milk together for the glaze. Unwrap dough and brush with glaze. Lift the parchment paper onto a baking sheet.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking, tenting with aluminum foil after 15 minutes, for 30 to 35 minutes. Let bread cool on a wire rack until no longer hot to the touch.
- Flip bread over; cut the kitchen strings on the bottom and carefully pull them out. Poke cinnamon stick through the center of the top of the bread.
Nutrition Facts : Calories 375 calories, Carbohydrate 40.3 g, Cholesterol 115.9 mg, Fat 19.2 g, Fiber 1.9 g, Protein 10.6 g, SaturatedFat 11.3 g, Sodium 470.5 mg, Sugar 6.4 g
PUMPKIN BRIOCHE
This is a yeast bread recipe adapted from a Cuisinart advertisement in the December, 1981 Issue of Cuisine Magazine. They lack the "topknot" of the typical brioche. Prep time does not include rising time. These need to be started one day before baking.
Provided by Chocolatl
Categories Breads
Time 25m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- First day:.
- Place pumpkin in a small saucepan and warm over low heat to a temperature of 105°-110°F.
- Remove from heat and stir in brown sugar and yeast.
- Let stand 10 minutes.
- Place flour, salt, cinnamon, nutmeg and cloves in the food processor (use the dough blade if you have one) and process 10 seconds.
- Add pumpkin mixture and eggs and process 30 seconds, stopping once to scrape bowl.
- With machine running, add the butter and process 20 seconds. Dough will be very sticky.
- Place dough in an oiled bowl.
- Cover with oiled plastic wrap and let rise in a warm place until almost tripled in bulk, about 3 hours.
- Punch down, using lightly floured hands.
- Cover bowl tightly and refrigerate overnight.
- Second day:.
- Generously grease 24 muffin cups.
- Remove dough from refrigerator and place on a lightly floured surface.
- Turn dough to coat with flour.
- Divide dough into 24 portions and press into muffin cups.
- Using sharp scissors, make a 1/4" deep cut in the top of each roll.
- Cover with oiled plastic wrap and let rise until doubled in size, about 1 1/2-2 hours.
- Preheat oven to 425°F.
- Beat egg and salt together and brush over tops of rolls. Try not to let it run down the sides.
- Place on center rack of oven and bake for 5 minutes.
- Reduce heat to 350°F.
- Bake 5 minutes more, or until browned.
- Serve immediately, or cool and freeze.
Nutrition Facts : Calories 157.4, Fat 8.9, SaturatedFat 5.2, Cholesterol 59.1, Sodium 96.3, Carbohydrate 16.1, Fiber 0.6, Sugar 2.4, Protein 3.4
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- Day 1: In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, brown sugar, yeast, salt, eggs, pumpkin and milk on low speed until it begins to come together, about 2 minutes. Scrape the bowl well, raise the speed to medium and mix for about 4 minutes more.
- With the mixer running, add the butter 1 tablespoon at a time, allowing it to fully incorporate before adding the next. (The whole process should take 2 to 3 minutes.) The dough should be very smooth and it may appear very sticky (that's OK!).
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