International Recipe : Cinnamon and Pumpkin Brioche

Ingredients:

Brioche dough:

• 12g instant dried yeast
  
• 100ml milk, warm
  
• 350g bread flour, sieved
  
• 2 tbsp sugar
  
• ½ tsp salt
  
• 3 eggs
  
• 125g unsalted butter, cubed, softened

• 1 egg for brushing

Pumpkin paste:

• 200g pumpkin, diced
  
• 250ml water
  
• 50ml milk
  
• 50g sugar
  
• 1 tsp cinnamon powder
  
• 2 tbsp grated coconut (optional)

Cinnamon sugar (mixed together):

• 1 tbsp cinnamon powder
  
• 2 tbsp caster sugar

Directions:

1. Dissolve the yeast in warm milk and set aside until frothy, about 10 minutes.
2. Mix the flour with the sugar and salt.
3. Make a well in the flour, add eggs and the frothy milk. Mix and knead until the dough does not stick to the bowl. (You can do this in an electric mixer)
4. Add the softened butter nad knead until you get a smooth dough. Rest in the chiller for about 20 minutes.
5. Knead again for around 10 minutes, cover with cling film and leave to rise until doubled (90 minutes).
6. Deflate the dough and knead again for 5 minutes. Cover with cling fil, and chill in the refrigerator before shaping.

Pumpkin paste:

1. In a pan combine the pumpkin, water, milk and sugar and cook for about 15 minutes until pumpkin is soft.
2. Drain, add the cinnamon powder and grated coconut.
3. Mash with a fork. Keep covered in the refrigerator until needed.

Baked cinnamon rolls:

1. Divide dough into two and roll each into a 1/2cm thick 20x10xm rectangle.
2. Brush with egg wash and spread the pumpkin paste evenly on the dough.
3. Sprinkle generously with extra cinnamon powder.
4. Roll up, and cut into 2cm-thick coils.
5. Arrange the rolls 2cm-apart on a greased baking tray, cover with a towel and allow to rise until doubled.
6. Brush with the egg wash and bake in a preheated oven at 170 degrees C for 15 to 20 minutes.
7. Roll in cinnamon sugar while still hot.

Deep-fried Cinnamon doughnuts:

1. This recipe can also be shaped and deep-fried to yield a rich bread that is more moist. Roll out the dough 1cm thick and cut into 10cm round discs.
2. Place a tablespoon of pumpkin paste on the dough disc and enclose it.
3. Leave to rise for 15 minutes before deep-frying at 160 degrees C until puffed and golden.
4. Drain on paper towels and roll in the cinnamon sugar while still hot.