I made this pumpkin and cinnamon brioche a few years ago. You can find it here. I still love it so much, and I’ve been making it ever since. But in 9 years, there are bound to be a few small differences that have appeared here and there. This new recipe is not completely different from the first version, nor quite the same.
My short stay in Sweden which made me totally addicted to kanel and kardemumma bullars. Today, I couldn’t prepare this brioche without adding a good dose of cardamom in the dough. In addition, this spice goes perfectly with pumpkin.
The other small change concerns the cinnamon filling. With brown vergeoise and a little almond powder, it’s extraordinary.
I also changed the layout a bit. This one is inspired by the babkas that I love to prepare, but simpler, because you just have to fold the roll of dough to put it in the mold. I really like this presentation. Moreover, it is the one that I use more and more often for this type of brioche. I love the rendering.
Brioche rolled with pumpkin and cinnamon:
150g pumpkin purée
1 heaped tsp dehydrated baker’s yeast
300g T45 flour
300g T45 flour
1 tsp cardamom seeds
Prepare the pumpkin purée. To do this, cook the pumpkin cut into pieces for about 5 minutes in the microwave in a closed container.
Leave to cool and mix.
For the brioche, dissolve the yeast in the slightly warmed milk.
In the bowl of the robot, the milk, the yeast, the pumpkin purée, the sugar, theeggflour, cardamom crushed with a pestle and a pinch of salt. Knead at medium speed for about 10 minutes.
Add the butter in small pieces after one minute of kneading.
Leave to rise in the bowl covered with film for about 1h30.
100g soft butter
50 g brown vergeoise
2 tsp cinnamon
2 tbsp almond powder
Mix all ingredients.
Place the brioche on a lightly floured work surface and roll it out very thinly so as to have a large rectangle about 50 to 60 cm long, i.e. 3 times the size of the mould.
Cover the dough with a thin layer of filling.
Roll the dough into a long roll. Fold it in 3 and put it in a greased mold (see photo).
Leave to rise away from drafts for 1h to 1h30.
Preheat the oven to 180°C.
Brush the brioche with milk and bake for about 25 to 30 minutes. Check that it is cooked with a wooden skewer.
When it comes out of the oven, you can brush it with syrup. For this one, heat 25 g of sugar and 25 g of water. Sprinkle with grains of sugar.
Unmold the warm brioche on a wire rack.
To finish: find my previous version of the brioche rolled with pumpkin and cinnamon here. Both are very good. On the other hand, be indulgent for the photos of the time.
I buy cardamom in seeds, ie without the shell. I recommend you do the same. It will save you from having to shell them yourself and it’s 100 times better than powder.