Pumpkin Brioche dough based on Lazy Man's Brioche!
I had some pureed squash and wanted to make some pumpkin brioche dough so the rolls would look a pretty orange. The dinner rolls are for a holiday meal so I didn't add any filling. I put them in a pan in a cluster,egg washed and sprinkled them with sesame seeds. They are still in the oven and smell heavenly.
(Makes about 12 individual brioches)
500 g bread flour (3 cups)
50 g sugar (1/4 c)
15 g instant yeast (2 1/2 tsp)
5 g salt (1 1/2 tsp)
50 g oil (1/4 c)
55 g unsalted butter (1/4 c or 1/2 stick)cut into small pieces
150 g pumpkin puree (2/3 c)
90g whole milk (1/2 c minus 3 tbsp)
Mix everything in a mixer until satiny-it may take up to 15-20 minutes. If necessary, stop the mixer and push it back down into the bowl. It tends to crawl up the dough hook.
Shape into a ball,place in a greased bowl and rise til double.It doesn't take long but then again I'm used to sourdough. Now the fun-use it for whatever you'd use brioche dough for. The dough is not orange but a golden color. It makes great dinner rolls,pastry with filling,braided,or as dough for sticky buns. Can be savory or sweet and the rolls it makes are light and fluffy.
I don't know if I can hold out-I just took them out of the oven and they smell so buttery.