Pumpkin Hazelnut Brioche
This is hands down one of my favorite recipes for the holidays. It’s something I crave during the holidays, and have even during a pumpkin shortage a few years ago made it with pureed field pumpkin. (the kind you carve) Once added to your holiday meal, it will not feel like the holidays without it. It’s rich with a delicate crumb and slightly sweet spiced flavor, but the hazelnut keeps it earthy and grounded. Because it’s not as sweet and cake like as most holiday pumpkin breads it makes a great side to a holiday meal, and helps to break up some of the savory flavors tha come across our holiday table.
Recipe ingredients:1/3 cup Pacific Hazelnut milk
1 large egg
2 egg yolks (reserve whites for egg wash)
1 1/4 cups pumpkin puree -divided
4 cups flour
2 1/4 tsp yeast
1/2 tsp ground cinnomon
3/4 tsp pumpkin pie spice
1/4 tsp salt
5 tbsp brown sugar
10 tbsp room temperature
3/4 cup hazelnuts chopped
egg wash (use egg whites from above mixed with 1 tsp of water)
2 TBSP chopped hazelnuts or pumpkin seeds (if using pumpkin seeds they are pretty left whole with 3-5 seeds pointing inward to form a flower)
*A QUICK WORD ABOUT PUMPKIN* Pumpkin can be a little tricky when baking because different types of pumpkin have different moisture levels depending on type of pumpkin used or the brand of pumpkin purchased. This recipe has a lower level of moisture because it's easier to add more moisture then to take away. Don't be afraid to add a little more Pacific Hazelnut milk if you dough feels dry, or lacks a sticky texture.
Cooking instructions:Mix together Hazelnut milk, eggs and egg yolks and beat until frothy. Add about 1/2 pumpkin puree.
In another bowl combine flour, yeast, spices, salt and brown sugar. Make a hole in the middle of the dough and slowly start to add wet ingredients, folding flour over onto wet ingredients until mostly incorporated. Add about 1/2 butter and most of hazelnuts. Continue mixing until everything is combined.
Knead dough for 8-10 minutes. Dough will be a little rather sticky.
Add the rest of the pumpkin puree and butter and knead again for 6 minutes.
Knead for another 4 minutes.
Place in greased bowl and cover with plastic wrap. Allow dough to rise for 45 minutes.
Stretch and knead for 6 minutes.
Allow dough to rise for 45 minutes
Cut into 24 pieces and shape into balls pulling the dough from the bottom to top and pinching at the bottom to create some tension in the roll and place on foil lined or greased baking sheets.
Brush with egg wash and sprinkle with hazelnuts or pumpkin seeds.
Preheat Oven @ 375 degrees
Allow dough to rise one last time for 90 minutes
Bake for 15-17 minutes @375 degrees