Pumpkin Brioche

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 24
• 1 cup pumpkin puree (canned is fine)
• 1/4 cup dark brown sugar
• 2 1/4 teaspoons active dry yeast
• 3 1/3 cups all-purpose flour
• 3/4 teaspoon salt
• 3/8 teaspoon cinnamon
• 3/8 teaspoon nutmeg
• 1/4 teaspoon clove
• 4 large eggs
• 8 ounces unsalted butter, melted and cooled
• 1 egg, beaten, for top
• 1 pinch salt, for top

Recipe

• 1 first day:.
• 2 place pumpkin in a small saucepan and warm over low heat to a temperature of 105°-110°f.
• 3 remove from heat and stir in brown sugar and yeast.
• 4 let stand 10 minutes.
• 5 place flour, salt, cinnamon, nutmeg and cloves in the food processor (use the dough blade if you have one) and process 10 seconds.
• 6 add pumpkin mixture and eggs and process 30 seconds, stopping once to scrape bowl.
• 7 with machine running, add the butter and process 20 seconds. dough will be very sticky.
• 8 place dough in an oiled bowl.
• 9 cover with oiled plastic wrap and let rise in a warm place until almost tripled in bulk, about 3 hours.
• 10 punch down, using lightly floured hands.
• 11 cover bowl tightly and refrigerate overnight.
• 12 second day:.
• 13 generously grease 24 muffin cups.
• 14 remove dough from refrigerator and place on a lightly floured surface.
• 15 turn dough to coat with flour.
• 16 divide dough into 24 portions and press into muffin cups.
• 17 using sharp scissors, make a 1/4" deep cut in the top of each roll.
• 18 cover with oiled plastic wrap and let rise until doubled in size, about 1 1/2-2 hours.
• 19 preheat oven to 425°f.
• 20 beat egg and salt together and brush over tops of rolls. try not to let it run down the sides.
• 21 place on center rack of oven and bake for 5 minutes.
• 22 reduce heat to 350°f.
• 23 bake 5 minutes more, or until browned.
• 24 serve immediately, or cool and freeze.