Pumpkin Brioche

This bread is so good, in my house, it almost never makes it past the cooling period.  It's eaten so quickly. If you don't have a star shaped Brioche pan, you can bake it in a regular loaf pan.

Sponge

• 1 cup bread flour
  
• 1/3 cup water
  
• 1/8 teaspoon instant yeast
  

Dough

• 2 ¾ bread flour
  
• 1 1/3 tablespoons milk or coconut or almond milk
  
• 2 eggs
  
• 1 yolk
  
• 1 ½ teaspoons instant yeast
  
• 1 ½ teaspoons salt
  
• 1 ¼ cups pumpkin puree
  
•  1/3 tsp cinnamon (scant ½ tsp)
  
• ¼ tsp nutmeg
  
• ¼ tsp ginger
  
• ¼ tsp cloves
  
• ¼ cup sugar
  
• 2 Tbsp honey
  
• 2/3 cup butter or earth balance buttery sticks
  
• sponge 
  

combine eggs, milk, honey, sugar, at low speed 5 min.  Add flour, spices, and sponge, mix for 5 minutes-low speed.  Add butter, pumpkin puree ,and salt, mix 4 min fast.

Let rise at 75 degree for 45 minutes.

Fold and allow to rest another 45 min

Divide and shape into rounds – let rest 15 – 20 min, covered.

Shape or add to molds and proof for 1 ½ hours on parchment lined sheet pans

Egg wash & top with pearl sugar

Bake at 350F for 15 min 20 min, or until golden brown on top and bottom (internal temp) 190 F.