Pumpkin Pie Brioche
It's time for a pumpkin recipe, don't you agree? Fall's not officially here yet, but it's never too soon for pumpkin fever! I made these last year so you can save this one for Thanksgiving...but be warned...make plenty because I ate three of them before I realized what I was doing! So tender (I adore brioche of any kind) and these gems turned out so well, so easy, you really must try them for the holidays.
Pumpkin Pie Brioche
From Girl Versus Dough
3¼ cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ginger
? teaspoon cloves
? teaspoon nutmeg
2¼ teaspoons (1 packet) Red Star PLATINUM yeast
½ cup canned pumpkin
¼ cup warm water (about 120 to 130 degrees F)
¼ cup (1/2 stick) unsalted butter, softened and cut into cubes
1 egg beaten with 1 tablespoon water (for egg wash)
This makes a dozen rolls.
In a large bowl or bowl of a stand mixer, combine 1¾ cups flour, sugar, salt, cinnamon, ginger, cloves, nutmeg and yeast. Add pumpkin, warm water, butter and eggs. Stir, adding just enough of remaining 1½ cups flour until a dough forms that pulls away from sides of bowl.
Knead dough with dough hook attachment in stand mixer on medium speed 5 minutes until smooth, soft, elastic and only slightly sticky. (or you can knead by hand) Shape dough into a ball, then place in a large lightly greased bowl; turn to coat. Cover bowl with plastic wrap and let proof in a warm place 1 hour until doubled.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Punch down risen dough, then divide into 12 equal pieces. Roll each piece into a ball, then place on prepared baking sheet spaced at least 2 inches apart. Cover with a tea towel or lightly greased plastic wrap and let rise 30 minutes until doubled.
Just before baking, use scissors to snip tops of rolls about ¼-inch deep. Brush tops and sides of rolls with egg wash. Bake 20 to 25 minutes until golden brown.