Best 2 Pull Apart Pumpkin Brioche Recipes
Indulge in a delightful culinary journey with our curated collection of pull-apart pumpkin brioche recipes! These soft, fluffy, and flavorful pastries are perfect for any occasion, from cozy autumn mornings to festive holiday gatherings. Discover a variety of recipes that cater to different tastes and dietary preferences, including classic pumpkin brioche, gluten-free options, and even a mouthwatering chocolate-pumpkin swirl variation. Each recipe is meticulously crafted with step-by-step instructions, ensuring that bakers of all skill levels can create these irresistible treats. Dive into the comforting aroma of pumpkin spice, the richness of brioche dough, and the joy of sharing these delectable pull-apart creations with loved ones.
Check out the recipes below so you can choose the best recipe for yourself!
BRIOCHE AND PUMPKIN PUDDING TRIFLE
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.
PUMPKIN BRIOCHE
This bread is so good and perfect for the holidays.
Provided by apurpleocean
Categories Bread Yeast Bread Recipes Egg
Time 14h30m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 422.2 calories, Carbohydrate 49.5 g, Cholesterol 143.8 mg, Fat 21.5 g, Fiber 2.3 g, Protein 8.4 g, SaturatedFat 12.6 g, Sodium 456.4 mg, Sugar 11.9 g
Tips:
- Mise en place: Before starting, ensure all ingredients are measured, weighed, and utensils are ready. This helps streamline the cooking process.
- Activate the yeast properly: Follow the recipe's instructions for activating the yeast. If the water is too hot, it can kill the yeast, while if it's too cold, it won't activate properly. Using a thermometer to ensure the water is at the correct temperature is a good idea.
- Knead the dough well: Kneading the dough develops the gluten, which gives the brioche its characteristic texture. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place: The dough will need to rise twice, once after it is kneaded and again after it is shaped. Find a warm spot in your kitchen, such as near a sunny window or in a turned-off oven, to let the dough rise.
- Don't overproof the dough: Overproofing can cause the dough to collapse and result in a dense brioche. Once the dough has doubled in size, it is ready to be shaped.
- Use a sharp knife to score the dough: Scoring the dough before baking helps it to rise evenly and prevents it from cracking. Use a sharp knife to make deep cuts in the dough.
- Bake the brioche until it is golden brown: The brioche is done baking when it is golden brown and sounds hollow when tapped on the bottom.
Conclusion:
These pumpkin brioche pull-apart recipes offer a delicious and festive treat perfect for autumn gatherings. With their soft and fluffy texture, sweet pumpkin flavor, and cream cheese filling, these brioche buns are sure to be a hit. Whether you're a seasoned baker or a beginner in the kitchen, these recipes provide step-by-step instructions to guide you through the process. Remember to follow the tips mentioned above for successful results. Enjoy the delightful aroma and taste of pumpkin spice as you bake these pull-apart brioche buns, and share the joy of homemade treats with your loved ones.
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