Will you have guests at home this Christmas? Imagine surprising them with this pumpkin brioche whose recipe we share today. Yes, it will take you almost a whole day to prepare it, but you will give yourself a tribute for breakfast. prepare a good coffee or hot chocolateYou won't need anything else.
This pumpkin brioche It is ideal to accompany coffee but it can be much more than that. Can you imagine it filled with cream or a chocolate mousse? In Bezzia We prefer not to think about it too much, although we would be lying if we deny that we are thinking about it.
I can't tell you that it is quick to prepare, but it is relatively easy if you have a food processor with hook accessory for bread doughs. If not, don't back down either; I did it by hand kneading and it turned out great without the need to know how to stretch dough professionally. Dare yourself!
Ingredients
- 120 g. milk
- 25 g. fresh yeast
- 1 egg + 1 yolk + extra egg for brushing
- 100 g. of sugar
- 2 teaspoons ground cinnamon
- 190g. pumpkin puree
- 1 teaspoon vanilla paste
- Zest of 1 orange
- 250 g. loose flour
- 250 g. strength flour
- 1 teaspoon of salt
- 100g. softened butter, cubed
Step by step
- dissolve yeast in lukewarm milk.
- Place in the bowl from the robot all the ingredients except the butter and knead until all the ingredients amalgamate and obtain a homogeneous dough.
- Then add the butter and start kneading. The dough will become sticky at first and difficult to work with. The ideal is to work it for 10 minutes and then rest another 10 until you get a smooth and uniform dough. By machine you may need up to three series of kneading; if you do it by hand you might have to spend an hour on it.
- Once you have obtained a smooth and shiny dough, make it into a ball and place it in an oiled bowl.
- Cover with film and let it ferment in a warm place protected from air currents until it doubles its volume, between two and three hours.
- Then, lightly flour a surface, place the dough on it and with your hands stretch it to give it a rectangular shape.
- Then, make two longitudinal cuts to divide the dough in three without reaching the top edge. Braid the dough and once done, press and turn the final part down so that it does not come undone.
- Place the braid on the baking tray lined with paper and let ferment until it doubles its volume; between one and two hours.
- Brush with beaten egg and take it to the oven preheated to 180ºC, placing it a little below the central tray.
- Bake approximately 20 minutes until it starts to brown.
- Then, let cool for five minutes and place it on a rack so that it finishes cooling down.
- Enjoy the cinnamon brioche, alone or with preserves, creams... accompanied by a coffee or hot chocolate.
