About the Recipe
Brioche Bread is a rich and Fluffy French Classic, Today I’m making littles vegan brioches bread, flavored with pumpkin and spices, and shaped into a pumpkin! It makes a wonderful centerpiece, is perfect for a Halloween season, Thanksgiving table, or even as a gift to brighten someone's day!
Ingredients
390g (3 cups) All-Purpose Flour
30g (1/4 cup) Vital Wheat Gluten
50g (1/2 cup) Lupin Flour
12g (2 tsp) salt
1 tbsp Pumpkin Spice Blend
55g (1/4 cup) Sugar
16g fresh yeast (or 8g instant dry yeast, and 2 tbsp warm water)
170ml Water
90g Pumpkin puree
120g (1/2 cup) Margarine
Preparation
kneading
In the stand mixer bowl, place the flour first. On one side of the bowl, crumble the yeast (it should not come into contact with sugar or salt).
Add on another side of the bowl the salt, sugar, lupine flour pumpkin spice blend and gluten
Pour in water, the pumpkin puree and the margarine cut into little cubes.
Knead the dough using the "hook" accessory for 4 minutes on low speed, then about 10 minutes at medium speed. The dough must come off the bowl and be able to be stretched without breaking
At the end of kneading, remove the dough from the hook. Form a ball and place it in a big bowl, then cover it.
Leave to stand for 30 minutes at room temperature.
Fold the dough in half.
Cover the bowl with cling film and leave to rest for at least 3 hours in the refrigerator. When the ball of dough is homogeneous, smooth, non-elastic and still cold, it is ready to be used.
It can be kept for a maximum of 24 hours, wrapped in film, in the refrigerator.
Simple syrup:
Dissolve the caster sugar in the water over a low heat.
Leave to cool. Store in the fridge.
Shaping:
With a knife, cut 8 pieces of 100 g of dough.
Flour the work surface and form 8 balls.
Cut 4 pieces of bakers twine into 25cm (10”) long pieces and arrange in a criss-cross pattern on top of a baking sheet lined with parchment paper.
Place the first brioche bread on top of the twine, smooth side up.
Tie each string around the loaf loosely to allow room for the bread to rise and expand.
Cut off the long pieces of string.
Repeat until all your ball are wrapped.
Leave to rise for 1h30 at room temperature (25°C).
15 minutes before it’s done preheat your oven at 170°C, or 340°F.
Mix the milk and the maple syrup to make the glaze then, with a pastry brush, paint the brioche with this mixture.
Bake for 18 to 25 minutes. The brioche is ready when it is golden brown.
Once your brioches are out of the oven cut the twine and brush the littles brioche with the simple syrup to make the surface crunchy and shiny.
Let it cool down before serving it.
