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.
Pumpkin Brioche
(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)
2 eggs
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.
Enjoy!
I don't know if I can hold out-I just took them out of the oven and they smell so buttery.
I couldn't resist-I had made 2 individual,peachjam filled brioche and had 1 while still warm. Wow! It was good! I was concerned that substituting half the butter with oil would decrease the butteriness or affect the texture but that has proven to not be a problem. The dough is feathery and buttery. I did want a deeper orange but the light gold color is also pretty.
in colour than the pumpkin, and most pumpkin pie filling is generally coloured with molasses, but any squash or pumpkin or even sweet potato would make a lovely coloured bun.
I used to make squash pie, that my sister in law raved about my pumpkin pie, when I told her after years it was squash she said it couldn't be as squash was more fibrey than pumpkin, but it was just plain old hubbard squash, baked in the oven and pureed (we had a blender, but food processors work better) I've also boiled the squash chunks and mashed them with a potato masher after draining them.