Well here we are, day two of my adventures with Pumpkin pie brioche. If there is anything you take away from these two posts is that Brioche dough is very versatile and very tasty and with a little planning ahead you can whip up a number of tasty treats.
Oh, one of the things I would suggest you try is using the baked brioche to make French Toast, very tasty!
And as promised in my previous post here are the directions to bake the Brioche… in addition to the yummy dark chocolate filled croissants I concocted.
On baking day, grease a brioche pan or an 8 1/2 x 4 1/2-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece of dough. Dust the piece with more flour and quickly shape it into a ball. Place the ball in the prepared pan and allow to rest, loosely covered with plastic wrap, for 1 hour 45 minutes.
Just before baking, use a pastry brush to paint the loaf’s top with egg wash, and then sprinkle with raw sugar.
Bake near the center of the oven for approximately 45 to 50 minutes. Brioche will not form a hard, crackling crust. The loaf is done when it is medium brown and firm. Smaller or larger loaves will require adjustments in resting and baking time.
1-1 1/2 pounds pumpkin pie brioche dough
dark chocolate spread
egg wash (1 egg beaten with 1 tablespoon water) for brushing on the top crusts
raw sugar for sprinkling on top
melted dark chocolate for drizzling (optional)
Prepare 1 or 2 cookie sheets with parchment paper.
Dust the surface of the refrigerated dough with flour and shape it into a ball.
Carefully roll the dough starting at the widest end until the point is tucked under the bottom. Curve the ends to create the croissant shape. Cover them loosely with plastic wrap and let them rest about 40 minutes.
Using a pastry brush paint the tops of the croissants with egg wash and sprinkle with the raw sugar. Bake them for about 20 to 25 minutes, until golden brown and well set in the center.