Zutaten für Pumpkin Brioche
- 1 cup pumpkin puree
- 1/2 cup dark brown sugar, packed
- 2 1/4 teaspoons active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 egg, beaten
- 1 cup warm water
- 1 teaspoon vanilla extract
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Zubereitung von Pumpkin Brioche
- In a large bowl, dissolve yeast in warm water. Add sugar and salt; stir until combined.
- Add pumpkin puree, eggs, melted butter, and vanilla extract. Mix well.
- Gradually add the flour, mixing until a soft dough forms. Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Shape each piece into a small round ball.
- Place the dough balls in a greased 9x13 inch baking pan, leaving some space between each.
- Cover and let rise for another 30-45 minutes, or until almost doubled in size.
- Preheat oven to 350°F (175°C).
- Bake for 25-30 minutes, or until golden brown and cooked through.
- Let cool slightly in the pan before transferring to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
9g
Fat
26g
Carbs
5g
