Brioche with pumpkin and cinnamon butter

I continue in sweet pumpkin recipes. I love that! And I fully intend to convert as many of my readers as possible to this sweetness.

For the past few weeks, while working on cheese recipes, I have dreamed of when I was going to feast on pumpkin. Many recipes appealed to me, including a brioche. You can already find it on the blog roll and cinnamon. This one has already won over quite a few foodies.
But, this time, I wanted it a little different. Rather than roll it up and top it with cinnamon, I made it super simple and served it with cinnamon butter. Warm, with the butter slightly melting on it… It’s so good!

And that color! By preparing the mash as here, ie in the oven, we obtain a much more orange hue than steamed. As my mash is flavored with different spices, the flavor is just as fascinating.
Butter is also not essential. It can very well suffice in itself.

Brioche with pumpkin and cinnamon butter:

70ml milk
50g brown sugar
150g of mashed pumpkins
1 egg
1 heaped tsp baker’s yeast
300g T00 flour
50g butter
1 pinch of salt


I used the Companion, but you can also make it with the Thermomix and even with your usual food processor.



Put in the bowl fitted with the knife to knead the sugar, the milk, the pumpkin purée, the yeast, and the egg. Heat 3 min at 35°C, speed 5.
Add the flour, the butter in pieces and the salt and launch the P2 dough program to knead.

Let stand for about 1 hour. The dough must double in volume.

Lightly flour a work surface, then place the dough on it.
Divide it into 3, then press each with the palm of your hand before making balls.

Arrange them in a greased cake tin, cover with plastic wrap and leave to rise for another hour.

Preheat the oven to 180°C.

Using a pastry brush, gently brush the well-swollen brioche with milk. Bake for around 20 minutes.



Cinnamon butter:

75g soft butter
1 tsp Ceylon cinnamon
1 pinch of fleur de sel

Mix all the ingredients, then set aside in the fridge.

Serve the brioche warm with the butter. You can toast the slices lightly in the toaster.

To finish: here, my craving for brioche is finally satisfied! I still have to make a pie. And a salty idea also starts to become quite obsessive. Again, I will have to test.
All that to say that you are not done with the recipes around pumpkin puree. By the way, I just made it again…

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