pumpkin cinnamon swirl brioche

pumpkin cinnamon swirl brioche | withloveandcupcakes.com

if you’re the type of person who doesn’t make a dish if it will take more than 10 minutes of prep work, then this isn’t the recipe for you. but if you, like me, are the type of person who is willing to put a little time and effort into making a show-stopping dish that will totally be worth all the effort, then this IS the recipe for you. oh man, this bread is good. it is light, fluffy, and airy, as brioche should be, with a sweet, buttery, cinnamony swirl throughout. this was my first time making brioche dough, and it took a little more time than most recipes, but that’s mostly because there is a lot of waiting around while the dough is rising. it’s actually very little active prep. and if you have a stand mixer, it is surprisingly easy. in other words, totally worth it.

pumpkin cinnamon swirl brioche | withloveandcupcakes.com

pumpkin cinnamon swirl brioche
yield: 2 loaves

a fluffy, sweet pumpkin brioche swirled with cinnamon sugar.
for the pumpkin brioche dough
  • 2 tablespoons milk
  • 1¼ teaspoons active dry yeast
  • ½ cup pumpkin puree
  • 3 tablespoons granulated sugar
  • 3 cups bread flour
  • 1 teaspoon salt
  • 3 eggs
  • ½ cup unsalted butter, softened
for the loaves
  • 3 tablespoons unsalted butter, melted
  • 1 cup sugar
  • 2½ tablespoons cinnamon
  • ½ tablespoon ground ginger
  • ¼ tablespoon ground nutmeg
  • ¼ tablespoon ground allspice
first, make the pumpkin brioche dough
  1. combine the milk and yeast in the bowl of a stand mixer fitted with the paddle attachment and let stand for 5 minutes. stir in the pumpkin puree, sugar, and ½ cup of the flour and mix to form a thick batter. cover with plastic wrap and let rest in a warm place until bubbles form, 30-40 minutes.
  2. add the rest of the flour, the salt, and the eggs to the yeast mixture. mix on low speed for 2 minutes, or until the eggs are absorbed. increase the speed to medium and mix for 5 minutes (the dough will slap around quite a bit). turn the mixer down to medium-low speed and add the butter, 2 tablespoons at a time. now, switch to the dough hook, and let the mixer knead the dough on medium-low speed for about 5 minutes, until the dough is shiny and smooth. place the dough in a lightly oiled bowl and flip it so that both sides are coated with the oil. cover the dough with plastic wrap and let it rise at room temperature until it has doubled in volume, about 2 hours.
  3. once the dough has doubled, press it down to deflate, folding it over itself. cover it again with plastic wrap and put it in the fridge for at least 4 hours or overnight.
then, assemble the loaves
  1. grease two loaf pans. combine the sugar and spices and set aside.
  2. turn the dough out onto a lightly floured surface and use a rolling pin to roll it into a rectangle as thin as possible. spread the butter onto the dough, leaving a 1-inch margin on one of the long edges. sprinkle the sugar mixture over the butter.
  3. roll the dough up, the long way, so that you have one long log. cut the log in half, and put each half into one of the loaf pans, folding it in half or in thirds so that it fits. cover the loaves with plastic wrap and let them rise at room temperature until they have doubled in size and fill the pans completely, 1½ - 2 hours.
  4. while the loaves are rising, preheat the oven to 400°f. after the loaves have doubled, bake them for 10 minutes. then, lower the oven temperature to 350°f and bake for another 30 minutes, until the loaves have a golden crust. remove them from the pans and place on a wire rack to cool.


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