Egg and butter-enriched pumpkin bread. This easy pumpkin brioche recipe makes a buttery, soft, pumpkin-flavored bread with the tenderest crumb. The dough can be sweet or savory.
– 1 (.25 ounce) package active dry yeast– 1 pinch white sugar– 3 tablespoons warm water– 1 cup pumpkin puree– 3 ¾ cups unbleached all-purpose flour, divided– ½ cup packed light brown sugar– 1 teaspoon salt– 1 teaspoon ground cinnamon– ½ teaspoon ground nutmeg– ½ teaspoon ground allspice– 4 egg– 1 cup butter, cut into piece– 1 egg yolk– 1 tablespoon milk
INGREDIENTS
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INSTRUCTION
Mix yeast, sugar, and 3 tablespoons warm water in a small bowl. Don't let water exceed 100°F (40°C). Creamy foam forms after 5 minutes of yeast softening.
STEP 1 .
Combine pumpkin, 1 cup flour, brown sugar, salt, cinnamon, nutmeg, and allspice in a large bowl.
Smoothly mix yeast and pumpkin. Beating each egg.
STEP 2.
Stir in 2 cups flour. Slowly add butter after beating. Combine 3/4 cup flour with cream. Turn dough in a large lightly oiled bowl.
STEP 3.
Cover and let rise in a warm place (80–95 degrees F (27–35 degrees C)) for 3 hours until doubled. Wrap and gently deflate the dough in plastic. Fridge it.
STEP 4.
Grease 9x5 loaf pan. Lightly flour the dough and flatten. Dividing the dough into eight equal pieces without tearing. Allow dough rounds to rest 10 minutes.
STEP 5.
Create two rows of four dough balls in the pan. Add egg yolk and milk to a small bowl. Egg wash, cover, and let the dough rise for 40 minutes until doubled.
STEP 6.
Set the oven to 400°F. Pre-heat oven 20 min. At 350 degrees F (175 degrees C), the loaf should sound hollow and be golden brown after 10–15 minutes