Laminated Pumpkin Brioche

November 24, 2010

in Breads,French,Recipes,Yeast Breads

Laminated Pumpkin Brioche topped with Cocoa Nibs

To the tune of Auld Lang Syne I say au revoir Project Food Blog Challenge and Bienvenue à nouveau le week-end.

This little venture has taught me so much and I am happy I decided to participate. I am proud I made it down to the last 46 contestants, an accomplishment in and of itself. Yet, I know I have much more to learn to become a more well rounded food blogger and look forward to growing with you.

Not knowing whether or not I would advance to the next round I decided to be proactive and make a delicious pumpkin post for you. I hope you enjoy it.

Along with me, these fabulous ladies are also some of the Project Food Blog Video challenge exiles, please stop by and check out their pumpkin inspired posts:

Asha from Fork Spoon Knife
Heena from Tiffin Tales
Linda from Salty Seattle
Lindsey from Hot Polka Dot
Liren from Kitchen Confidante
Meaghan from The Decorated Cookie
Paula from Bell’alimento
Winnie from Healthy Green Kitchen

Have a Sweet Thanksgiving Day!

Pumpkin Brioche Dough
Brioche Dough and a little Butter
Rolled Out Pumpkin Brioche Dough
Lamination Process
Thin layer of Pumpkin Puree + Pumpkin Pie Spice + Cocoa Nib Bits
Proofed Laminated Pumpkin Brioche
Laminated Pumpkin Brioche topped with Cocoa Nib Bits ready for the oven

Laminated Pumpkin Brioche

Pumpkin Brioche
adapted from The Secrets of Baking by Sherry Yard

3/4 cup whole milk, at room temperature
1 envelope active dry yest
1 cup pumpkin puree
1/3 cup sugar
1 cup bread flour or all-purpose flour

5 cups bread flour or all-purpose flour
2 teaspoons salt
6 large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, softened

Whisk together the milk and yeast in the bowl of a stand mixer and let it rest for 5 minutes. Add remaining sponge ingredients to the yeast stir well to combine, cover with plastic wrap and keep in a warm place for 40-45 minutes until bubbles form.

Whisk together the flour and salt. Add flour and eggs to the sponge and mix on low for 1 – 2 minutes with the dough hook attachment, until the eggs have been absorbed. Increase speed to medium and continue mixing for 5 – 7 minutes, until the dough begins to be slapped around the bowl.

Reduce the speed by one, and begin adding the butter 2 tablespoons at a time waiting until the butter has been absorbed into the dough before adding the next 2 tablespoons. Stop to scrape down the bowl if necessary between additions. Once all the butter has been added continue mixing/kneading the dough for another 5 – 7 minutes until shiny and smooth.

Transfer dough to a clean bowl lightly coated with vegetable oil, cover with plastic wrap, place in a warm place free of drafts and let it rise for about 2 hours, or until it has doubled in size.

With your knuckles gently punch down the dough and fold one half into the other, cover with plastic wrap and let it sit in the refrigerator overnight for it’s second rise.

Note: If not baking the remaining dough right away wrap tightly with plastic wrap and freeze for up to 1 month, thaw dough in the refrigerator when ready to use.

Baking regular Brioche:

Take 1 third of the dough and place it in a 9 x 5 x 3 inch loaf pan sprayed with cooking spray. On a lightly floured surface roll the dough into a rectangle measuring 9″ at it’s longest side and roll away from you as if you were rolling a jelly roll and place inside the prepared loaf pan. Spray the top of the loaf with a little cooking spray, cover with plastic wrap and let it rise for 1 1/2 to 2 hours, or until it has doubled in size.

Preheat oven to 400 degrees F.

Lightly brush top of loaf with egg wash (1 egg whisked together) and bake for 10 minutes. Reduce temperature to 350 degrees F, and continue baking for another 30 minutes until a golden brown crust has formed and/or the internal temperature of the loaf has reached 180 degrees F.

Allow loafs to cool before serving. Loaf will stay fresh when left at room temperature if tightly wrapped with plastic for up to 2 days.

Laminated Brioche
Inspired from The Modern Cafe by Francisco Migoya

Pumpkin Brioche
1 pound (4 sticks) unsalted butter, at room temperature

Before starting the lamination process make sure the dough is cold (fridge temp), and the butter is about 70 degrees F.

Roll dough into an 1″ thick rectangle, measuring approximately 12″ x 24″ on a floured surface. Form a butter block measuring approx 16″ x 11″ by rolling the butter between two sheets of parchment paper.

Place the butter block over the dough leaving a 1/2″ border around the edges. Begin folding the dough in thirds starting with the side that isn’t covered with butter. Press the dough down to seal making sure there are no air pockets.

Note: Dust your working surface with flour as needed during the rolling process, but be sure and dust off any excess flour before folding.

Now turn the dough so that the long seam, or widest part of the dough is facing you. Roll dough into a rectangle that is approximately the same size as what you started with, and fold dough into thirds once again. Repeat this step twice, then wrap dough with plastic wrap and let it rest in the refrigerator for 15 minutes.

Repeat folding the dough into thirds two more times, then wrap with plastic wrap and let it sit in the refrigerator for another 15 minutes.

Divide dough into thirds, unbaked dough can be frozen up to 1 month if wrapped tightly with plastic wrap.

Take 1 third of the dough and roll out into a rectangle until it’s about 1/4″ thick and about 8″ wide on it’s narrow side.

If using a filling spread a thin even layer over the dough, then begin rolling the dough away from you. With a sharp knife cut 2″ pieces and place in cupcake liners or mini panettone molds.

Let the brioche proof for 2 hours.

Preheat oven to 350 degrees F and bake for 13 minutes or once the internal temperature of the brioche reaches 203 degrees F and serve.

Optional Fillings

    1/2 cup pureed pumpkin, 1/2 teaspoon pumpkin pie spice, and 1/4 cup of cocoa nib bits + additional to sprinkle over the tops of the brioche before baking.
    1/2 cup melted chocolate
    1/2 cup whipped cream cheese, 1/2 pumpkin pie spice, 1/4 cup sugar

Laminated Pumpkin Brioche topped with Cocoa Nib bits

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