Pumpkin brioche is a soft and fluffy leavened product flavored with orange zest and homemade orange liqueur. A real delight to enjoy for breakfast or as a snack. It can be stored in a bag for 4-5 days and will always remain soft. It can be enriched with raisins or dark chocolate chips, and is also prepared without dairy products.
Discover also other sweet yeast recipes:
Ingredients
Tools
Steps
Prepare a starter dough by placing 8 tablespoon g of water, 8 tablespoon g of flour and the yeast in a bowl. Mix with a fork and cover with cling film. Leave to rise in a warm place for about 1 hour or until it is well swollen and with bubbles on the surface. In the meantime, in a bowl mix the pumpkin pulp, salt, sugar, grated orange zest and liqueur.
In the bowl of the mixer or bread machine add the starter dough, half of the flour and start the machine and knead until the dough is well-strung.
Add an egg and 1/3 of the remaining flour.
Let it string again.
Add the second egg and 1/3 of the flour.
Work without losing the string.
Add the last egg with the flour, and the pumpkin cream prepared previously.
Work the dough well and only when it is smooth start adding the oil in three times.
Stop the machine, transfer the dough to a bowl and cover with plastic wrap.
Let it rest for 30 minutes and let it rise in the fridge overnight.
The next morning take it out of the fridge and leave the dough at room temperature for an hour.
Move the dough to a lightly floured work surface and fold it tightly.
Let it rest for 15 minutes and divide into 4 equal parts.
Form 4 long loaves with a diameter of about 2 cm.
Braid and transfer to a baking tray lined with baking paper.
Cover with a cloth and let it rise at 75°F (24°C) (in the oven with the light on). Wait for it to double in size, about 2 hours.
Brush with egg white and bake in a static oven preheated to 392°F( 200°C) for the first 10 minutes.
Lower the temperature to 356°F(180°C) and continue baking for another 30 minutes. Remove from the oven and let cool before serving.
Cook’s tips
It can be kept for 3-4 days always soft in a closed bag.
You can replace the oil with butter for a weight of 100 g.
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Varied doses for servings