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Brioches

November 15, 2024

Pumpkin Chocolate Chips Sourdough Brioche

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I love the pumpkin and chocolate association, and this brioche showcases this delicious pairing so well. Light, fluffy and flavorful, what to ask more?

Pumpkin Chocolate Chips Sourdough Brioche

‍

The use of sourdough allows for an extended shelf life.

You can store this brioche covered or in a container at room temperature for up to a week.

Delight yourself with this light, fluffy and flavorful brioche worth the time to prepare.

Pumpkin Chocolate Chips Sourdough Brioche

Prep:
9
min
cook:
9
min
total:
18
min
Print It
Author:

Elodie

Ingredients
  • Pumpkin mixture:
    • 225groasted pumpkin flesh
    • 30gmaple syrup
    • 15ggranulated sugar
    • 15gdark brown sugar
    • ¼tsp (2g)  ground ginger
    • ¼tsp (2g)  ground cinnamon
    • 1/8tsp (1g) grated nutmeg
    • ½tsp (5g) vanilla

‍

  • Brioche dough :
    • 250 bread flour
    • 25g granulated sugar
    • 1 egg
    • 4g salt
    • 75g ripe sourdough starter
    • 50mil milk
    • 75g butter, softened
    • ½ cup semisweet chocolate chips
    • 150g pumpkin mixture

‍

Instructions
  1. In a medium large bowl, mix flour, salt, sugar
  2. Add sourdough starter, egg, milk and butter. Mixwell
  3. Knead until the dough gets smooth, 20-30min
  4. Incorporate the pumpkin mixture and knead until you get a smooth dough, 5-10min
  5. Add in the chocolate chips and knead until well incorporated,  couple of minutes
  6. Shape into a ball, put in a bowl, cover and let rise at room temperature until doubled in size, about 6h
  7. Deflate on the counter. Shape into a ball again,put back in the bowl, cover and refrigerate for 8h or overnight (up to 12h)
  8. Take the dough out of the fridge, divide it into8 portions. Shape them into balls.
  9. Grease a round cake pan 9 inch / 23 cm diameterand put a piece of parchment paper in the bottom. Place the dough balls in thepan.
  10. Proof the brioche in the oven with a bowl ofboiling water for 2h
  11. Remove brioche from oven and preheat it at 300F/ 250C.
  12. Egg wash and bake for about 25min or until golden brown
  13. Let cool on a wire rack
  14. Enjo!

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