Pumpkin brioche is buttery and rich, with an extra seasonal punch from pumpkins. Use it to make French toast, or dip it in your favorite...
There aren't many things during cold days that add comfort to the overall feel of my home than turning on the oven and baking. The smell of dough reacting and baking to brown, the warm scents filling the room can instantly transform what was grey and sterile into warm and inviting.
When you hear pumpkin bread, you might be thinking of the dessert-like quick bread that often appears as breakfast or next to your late morning cup of coffee: dense and sweetened. This is not that bread.
Brioche, a rich yeasted bread, usually made heavy by the addition of milk and plenty of eggs, tender but not akin to cake. It's what you see used to make French toast, thick slices soaked in milk and eggs and plenty of vanilla. It's stuffed with fillings and sits in the center of a proper dinner menu, its versatility lending itself both ways.
This pumpkin brioche gets extra moisture from seasonal pumpkins, giving it a slightly orange-kissed hue. The brown sugar lends a caramelized sweetness to it, but it's not overly sweet. It can play the breakfast card or the dinner card easily, transitioning with ease.
This recipe utilizes the dough bowl that fits inside the Magimix by Robot Coupe food processor. It is mixed, kneaded, and rises all in the same bowl, and then it heads off to be baked in it as well. This makes prepping quite easy, no floured counters or multiple bowls needed.
If you're making your own pumpkin puree, this is easily accomplished with the Mash and Puree attachment. The 4200XL processor and mash and puree attachment, plus the juice extractor and dough bowl attachments, are Williams-Sonoma exclusives.
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