This soft pumpkin-flavored breakfast pan brioche topped with a little butter and jam provides an uplifting start to a chilly autumn morning.
Our recipe for pumpkin pan brioche
Ingredients:
3 cups all-purpose flour
2⅓ cups manitoba flour
7 oz. fresh pumpkin pulp, cleaned
1 Tbsp. brewer's yeast
4 Tbsp. sugar
3 large eggs
1⅓ sticks butter, softened
Salt, to taste
For the egg wash:
1 large egg yolk
1 cup of milk
2 Tbsp. sugar
Method:
Preheat the oven to 375°F. Cut the pumpkin into small cubes and roast for around 30 minutes. Mix the flour, sugar, crumbled yeast, and pumpkin purée. Add the eggs and milk a little at a time, followed by the softened butter and salt at the end. The dough should come off the edges of the bowl easily. Let it rest covered inside a container in the refrigerator for around 6 hours.
Once the dough has doubled in size, divide it into three parts, shaping into large snake rolls. Braid them and let them rise for another one to two hours in a well-buttered and floured plum cake mold. Preheat the oven to 350°F. Mix an egg yolk with milk, then use it to brush the doughs' surfaces, then sprinkle with a little sugar. Bake for around 30 minutes.
A few variants
To add a crunchy touch, sprinkle with chopped hazelnuts before baking it in the oven. Or add a little cinnamon, vanilla extract, or dark chocolate chips to the dough to make it even sweeter. If you have a serious sweet tooth, add some custard.
Browse through our photo tutorial for some more tips on making pumpkin pan brioche.