Pumpkin Brioche Recipes

Steps:

• Combine butter, 2 1/2 cup flour, Cheddar cheese, eggs, water, dry milk, pumpkin, sugar, yeast, and salt in the bowl of a stand mixer. Mix on medium-high speed until a smooth and shiny dough forms, about 15 minutes.
• Sprinkle most of the remaining 1/4 cup flour onto a work surface and turn dough out on top. Form into a ball. Place in a greased bowl, cover with plastic wrap, and let rest until doubled in volume, about 1 hour.
• Transfer dough to the refrigerator and chill for 3 hours.
• Lay out 2 pieces of long kitchen string or twine onto lightly floured parchment paper to form an X. Lay another pair of strings across the X and repeat until the circle is complete. Place the dough ball on the center point and tie each string over the top of the dough. Trim ends. Cover dough with plastic wrap and let rise in a warm place until puffy and doubled in volume, 2 to 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Beat egg white and milk together for the glaze. Unwrap dough and brush with glaze. Lift the parchment paper onto a baking sheet.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking, tenting with aluminum foil after 15 minutes, for 30 to 35 minutes. Let bread cool on a wire rack until no longer hot to the touch.
• Flip bread over; cut the kitchen strings on the bottom and carefully pull them out. Poke cinnamon stick through the center of the top of the bread.

Steps:

• Sprinkle the yeast and sugar over 3 tablespoons of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the pumpkin, 1 cup of flour, brown sugar, salt, cinnamon, nutmeg, and allspice in a large bowl.
• Mix yeast mixture into the pumpkin mixture; stir until smooth. Beat in the eggs, one at a time. Stir in 2 cups of flour, mixing well after each addition. Stir in the butter a few pieces at a time, beating until incorporated. Stir in the remaining 3/4 cup of flour, mixing until creamy. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 3 hours. Gently deflate the dough, then cover tightly with plastic wrap. Refrigerate overnight.
• Lightly grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into eight equal pieces-don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into balls, and place each ball into the prepared pan, making two rows of four balls. Whisk the egg yolk and milk together in a small bowl. Brush the top of the dough with the egg wash, then cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 10 to 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• 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.

Steps:

• In a medium bowl, whisk the milk, pumpkin pie spice, pudding mix and pumpkin puree until the pudding thickens, 2 minutes. Set aside.
• Place the brioche in a shallow bowl. Pour the liqueur over and let soak for 2 to 3 minutes.
• In a small bowl, mix the sour cream, honey and cinnamon until well blended.
• In a trifle dish, layer half of the brioche, then half of the pudding, then the remaining brioche and the remaining pudding so that there are 2 layers of each. Top with a dollop of the sour cream mixture and sprinkle with the butterscotch chips.