www.rookno17.com

Pumpkin Chocolate Chip Brioche Makes 1 dozen individual brioche

INGREDIENTS

¼ cup whole milk

¼ oz. (7g) active dry yeast

1 pinch sugar

3 ¼ cups all-purpose flour

1 cup pumpkin puree

1 teaspoon cinnamon

¼ teaspoon nutmeg

Pinch of salt

¾ cup granulated sugar

1 ½ TB molasses

½ cup butter, cold, cut into small pieces

2 large eggs

2 large egg yolks (reserve whites for egg wash)

1 cup dark chocolate chips

¼ cup raw or turbinado sugar (for sanding)

www.rookno17.com

Step 1: In a small bowl, heat milk in a saucepan or in the microwave till just lukewarm (approx. 110 degrees F). Pour milk

into the bowl of a standing mixer.

Step 2: Whisk in yeast and the pinch of sugar. Set aside.

Step 3: In a medium bowl, combine 1 cup flour, pumpkin puree, cinnamon, salt, sugar and molasses. Stir to combine.

Step 4: Add pumpkin mixture to yeast (which should be foaming at this point). With mixing blade attachment, mix on low

to combine.

Step 5: With mixer running on low, add eggs and yolks, one at a time. Follow with the butter pieces, one at a time. Turn

off mixer.

Step 6: Remove mixer blade and replace with dough-hook. Add 1 cup flour. On low, mix till most of the flour has been

worked in to the dough. Add remaining flour (1 ¼ cups) and mix on low for 5 minutes. Dough will be sticky, but should

resemble a dough rather than a loose batter. If dough appears too loose, add an additional ¼ cup flour and mix for another

few minutes.

Step 7: Add chocolate chips and stir on low till chips are incorporated.

Step 8: Turn out dough on a well floured board. Knead until smooth (about 5 turns).

Step 9: With a floured knife, divide dough into 14 separate pieces. Set two pieces aside.

Step 10: Working with one piece at a time, knead each piece into a smooth ball and place in a buttered metal brioche cup,

paper muffin cup (in a metal muffin pan), or paper pannetone cup sprayed with non-stick spray. Do this until you have 12

individual brioche. Cut the remaining two pieces in to 6 pieces each.

Step 11: To create the signature brioche top-knot, use your index finger to create a ½” depression in one of the large

pieces of dough in a cup. Knead one of the small dough pieces into a ball and lightly press into the depression of the larger

piece (a little bit like you’re building a snowman). Repeat for remaining pieces.

Step 12: Loosely cover with buttered or sprayed plastic wrap and let rise in a warm place for 1 – 1 ½ hours. Brioche should

rise to the top rim of each cup.

Step 13: Preheat oven to 400.

Step 14: In a small bowl, whisk together the egg whites and 2 TB water. Brush a small amount of this egg-wash on the tops

of the risen brioche.

Step 15: Bake for 10 minutes. Reduce temperature to 350. Brush brioche with a second coat of egg-wash and sprinkle

with a touch of turbinado sugar. Bake an additional 10-15 minutes (until brioche are golden brown). Remove from oven

and cool before serving.