Pumpkin Cream Cheese Brioche Recipe - Food Fanatic
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Pumpkin Cream Cheese Brioche Recipe

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      8 Servings

Ingredients

For the Brioche:
  • 4 cups All-Purpose Flour, Spoon and sweep when measuring the flour here
  • 1/3 cup Granulated Sugar
  • 4 teaspoons Active Dry Yeast
  • 2 teaspoons Salt
  • 4 large Eggs, Room temperature
  • 1/2 cup Milk, Room temperature
  • 14 tablespoons Unsalted Butter, Cut in cubes, softened, but not fully room temperature
Pumpkin Cream Cheese Filling:
  • 8 ounces Cream Cheese
  • 1/4 cup Pumpkin Puree
  • 1/2 cup Granulated Sugar
  • 1 Egg Yolk
  • 3 tablespoons All-Purpose Flour
  • 1/4 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 3/4 teaspoon Ground Ginger
  • 1/4 teaspoon Nutmeg
  • 1 teaspoon Pure Vanilla Extract
For the Topping:
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Ground Cinnamon

Directions

  1. In a large mixing bowl, add the flour, sugar, yeast, and salt. Be sure not to place the salt directly on top of the yeast. Mix together until well combined.
  2. In a small bowl, beat together the eggs and milk together until well-incorporated.
  3. Slowly mix the egg mixture into the flour mixture and mix until it comes together into a ball.
  4. Beat the dough well (preferably using a stand mixer with a dough hook on medium speed) and slowly add the butter one tablespoon at a time. Beat until each tablespoon of butter is fully incorporated into the dough before adding another tablespoon.
  5. Knead the dough for about 10 minutes, or until you can stretch a portion of the dough so much that you can almost see through it without it tearing.
  6. Place the dough in a lightly greased bowl and cover. Allow to rise in a warm, dry place for at least an hour, or until doubled in size.
  7. While the dough is rising, mix together all the ingredients for the filling together in a small bowl and set aside.
  8. Once the dough is finished rising, gently deflate and place on a lightly floured surface. Evenly divide the dough into 8 pieces.
  9. Roll each piece into a ball, then create a deep indentation in the middle of the ball that goes almost completely though. Stretch the indentation until it is about four inches wide and there is a thick border all around. It should resemble a kiddie pool.
  10. Place each round on a baking sheet lined in parchment paper or a silicone mat.
  11. Fill each round with the pumpkin mixture. You should be able to fill each round with approximately 1/4 cup of the filling.
  12. Mix together the granulated sugar and cinnamon for the topping. Sprinkle over the dough and filling.
  13. Preheat the oven to 350°F and bake for 18 – 20 minutes, or until a light golden brown.
  14. Allow to cool to room temperature before serving.
  15. Best the same day, but can store in an air tight container for three days. I recommend warming in the microwave or oven before serving stored brioche. 
Pumpkin cream cheese brioche photo