Pumpkin Spice Brioche

Pumpkin puree and its familiar spice mix of cinnamon, nutmeg, cloves, and ginger are kneaded into buttery dough in this seasonal take on the classic brioche. This recipe makes so much sense to me – winter squashes simply roasted with butter is always comforting when in season . These soft yellow puffs topped with crunchy pumpkin seeds have a bit more to offer than its oven-roasted cousin but it took a bit of deciphering to get started.

This pumpkin brioche recipe was derived from a rocket scientist-friendly formula posted in the San Francisco Baking Institute website. Converting every single decimal into manageable measurements was mind-numbing tediousness but the effort was thankfully worth it. I’ll make this again whether pumpkins are in season or not, thanks to the magic of canning.

Here’s to hoping that I’m not the only geek who bakes with a laptop and spreadsheet in the kitchen instead of measuring cups.

recipe adapted from The San Francisco Baking Institute
Yeastspotting at Wild Yeast Blog

Pumpkin Spice Brioche Rolls

makes 24 individual brioche rolls

Nutmeg, cinnamon, and cloves for grinding.

For the Sponge (Pre-fermented Dough):

Ingredients                  Volume          Ounces          Grams
bread flour                       1 cup           4.4          124
water, at room temperature      1/3 cup           2.6           74
instant yeast                 pinch

Mix the sponge ingredients until evenly distributed and place in a covered bowl.

Let stand at room temperature for 12 to 16 hours before using in the final dough.

Final Dough Formula:

Ingredients                  Volume          Ounces          Grams
all of the sponge (pre-fermented dough)
bread flour                       3 cups         13.9          394
milk                              4 tsp            .7           20
large whole eggs                  1
large egg yolks                   2
instant yeast                     2 tsp
unsweetened pumpkin puree     1 1/4 cups         10.5          298
cinnamon, ground                1/2 tsp
nutmeg, ground                  2/3 tsp
ginger, dried ground            1/4 tsp
cloves, ground                  1/4 tsp
sugar                             3 tbsp          1.4           40
honey                             2 tbsp          1.4           40
butter, softened                 10 tbsp          4.9          139

Glaze and Toppings:

egg wash
toasted pumpkin seeds or pearl sugar / crushed sugar cubes

Equipment:

2 half sheet pans lined with parchment paper

Final Dough Instructions:

Reserve half of the pumpkin puree and butter. It will be added
towards the end of kneading. Adding all of the pumpkin puree and
butter at the beginning will inhibit gluten development.

Mix             Mix all of the ingredients (except the reserved
                pumpkin puree and butter) until evenly incorporated

Knead           8 to 10 minutes

Mix             Add the rest of the pumpkin puree and butter

Knead           4 to 6 minutes (the dough will be very sticky)

Ferment #1      45 minutes at room temperature

Stretch and Fold

Ferment #2      45 minutes at room temperature

Divide          24 pieces, approximately 2 ounces/56 grams each

Rest            15 minutes at room temperature

Shape           round rolls

Glaze and Top   Glaze with the egg wash and sprinkle the tops with
                pumpkin seeds or pearl sugar

Final Proof     90 minutes at room temperature on 2 half sheet pans
                lined with parchment (12 rolls on each pan)

Preheat Oven    380ºF/193ºC

Bake            Bake for 15 minutes at 380ºF/193ºC, rotating
                the sheet pans halfway through baking if necessary.

Pumpkin Spice Brioche crumb.

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