From time to time, I decide to make brioche. It’s not a weekly habit because, let’s be honest, a girl can’t afford to have bread as rich with butter as brioche is every single morning. But, occasionally, I find myself staring at my morning toast and wishing it was something like a big fluffy slice of this pumpkin brioche.
And then I start wishing I was in Paris eating brioche, and then I start wishing I was in Paris eating all of my favorite foods, and then I just curl up and cry. Okay, so I may have exaggerated with the crying bit (well, maybe), but you get the picture.
This pumpkin brioche with chocolate swirl, however, will dry up all those tears, and that’s not an exaggeration!
This pumpkin brioche is pillow-y soft and light, with a crumb that’s golden and just a bit flaky. I had the idea in my head that brioche could only get better once flavored with pumpkin and filled with chocolate, and oh was I right. It is positively fantastic!
I know some people have a tough time making brioche, but the most difficult part of making it is being patient with the process. Otherwise, I think any mishaps with brioche are a result of a faulty recipe.
And I say that because I’ve seen quite a few brioche recipes out there with way too many eggs or too much milk, and in those cases, brioche can very easily go wrong.
But with the pumpkin brioche recipe I share today, I can confidently say that you will get a gorgeous loaf. If you’ve made cinnamon rolls before, then you’ll have no problem making this.
Classic brioche usually needs a night in the fridge for the yeast to do its magic, and I find this especially true with pumpkin brioche. The overnight rise allows the brioche to absorb all the pumpkin goodness and fall spices that contribute to its depth of flavor.
The dark chocolate is melted and mixed with a bit of sugar and cinnamon before being spread on the flattened dough. Then the dough is rolled up, split down the middle and braided before resting one last time.
As the pumpkin brioche bakes, the aroma of pumpkin will provoke your senses with excitement. The result is a perfectly golden brown pumpkin brioche with chocolate flowing out.
A gentle cut through the loaf once it’s cooled will reveal swirls of heavenly chocolate nestled in fluffy bread. The bread itself is buttery and yet slightly sweet from the pumpkin.
It’s a wonderful twist on classic brioche that you can delight in anytime this season when you’re feeling a bit indulgent.
for the chocolate swirl filling
Serving Size: 10 Servings
Amount Per Serving: Calories: 287