Pumpkin Brioche

Recipe by Chocolatl
READY IN: 25mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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