Halloween Pumpkin Brioche Buns

Ingredients

• 250 g Steamed pumpkin (Blended into a smooth purée)
• 500 g T45 flour
• 2 Eggs
• 70 g Sugar
• 1 sachet Vanilla sugar (The weight of the sachet is not specified)
• 6 g Salt
• 20 g Fresh baker’s yeast (Alternative: active dry yeast, rehydrated before use. Fresh yeast is crumbled directly into the dough.)
• 80 g Butter (Cold and cut into small cubes)
• Ground cinnamon (Optional; quantity not specified)
• Flour for the work surface and baking sheet (Use generously to flour the baking sheet, then very lightly flour the work surface)
• Kitchen twine (Allow 2 to 3 m; grease with a little butter or dip in a little oil)
• Butter or oil for greasing the twine (Quantity not specified)
• Cinnamon stick (Half a stick per bun, inserted in the center)
• 1 Egg yolk (For the egg wash)
• 1 tbsp Heavy cream (Mixed with the egg yolk for the egg wash)

Steps

1. 1

   In the bowl of a stand mixer fitted with the dough hook, add the flour, smooth pumpkin purée, eggs, sugar, vanilla sugar, and salt.

2. 2

   Begin kneading at speed 2, then add the fresh yeast crumbled between your fingers; there is no need to dissolve it first.

3. 3

   Let the mixer knead for 10 minutes at speed 2.

4. 4

   Add the optional cinnamon and the cold butter cut into small cubes.

5. 5

   Knead again for 10 minutes.

6. 6

   Transfer the dough to a large mixing bowl, cover it with a damp kitchen towel, and let it rise for 1 hour in a warm room.

7. 7

   After this first rise, punch down the dough a few times to release the gas produced by fermentation.

8. 8

   Generously flour a baking sheet and place the dough on it; it will still be slightly sticky.

9. 9

   Cover the baking sheet with plastic wrap and refrigerate for 40 minutes. The dough will be easier to handle once the butter has firmed up slightly.

10. 10

    After refrigeration, weigh out pieces of dough measuring 70 g each.

11. 11

    Prepare two baking sheets lined with parchment paper and preheat the oven to 170 °C.

12. 12

    Cut 2 to 3 meters of kitchen twine. Grease it by running it over a piece of butter or dip it in a little oil.

13. 13

    Shape each 70 g piece of dough into a smooth, even ball. Lightly flour the work surface if necessary.

14. 14

    Tie each ball with a first strand of twine, without tightening, then knot it. Add a second strand, then a third, to create approximately six equal sections around the ball. Tighten very lightly and trim the excess ends.

15. 15

    Insert half a cinnamon stick fairly deeply into the center of each ball to form the pumpkin stem.

16. 16

    Mix the egg yolk with the tablespoon of heavy cream, then brush this egg wash over the brioche buns.

17. 17

    Bake immediately at 170 °C for 15 to 20 minutes.

18. 18

    Remove the brioche buns from the oven and let them cool.

19. 19

    Cut the twine underneath, then carefully remove it before serving.

Notes

The recipe does not include a second rise, known as proofing, in order to preserve the pumpkin shape. The twine is not edible and must be removed after the buns have cooled. The source specifies steaming the pumpkin and blending it before beginning the recipe.

Nutrition per serving

• dessert
• brioche
• baking
• Halloween
• autumn
• pumpkin
• vegetarian
• oven-baked