Pumpkin brioche dough
- 2 ¼ tsp fast action dry yeast 125g milk, lukewarm
- 50g brown sugar
- 600g all- purpose flour 1tsp salt
- 1 tsp ground cinnamon 130g pumpkin puree
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- 120g unsalted butter, at room temperature
Brown sugar pumpkin filling
- 225g unsalted butter, at room temperature 150g dark brown sugar
- 100g soft light brown sugar 2 tbsp ground cinnamon
- 2 tsp ground cardamom pinch of salt
Coffee Maple Glaze
- 300g icing sugar, sifted
- 25g maple syrup
- 2 tsp coffee extract
For the brioche
- In a mixer combine the sugar, flour, salt, cinnamon, cardamom and yeast. Add the puree, eggs, vanilla and milk. Mix on low for 2-3 minutes until the dough comes together. Increase the speed to medium and mix for another 5 minutes.
- Reduce the speed to low and add the butter a little at a time mixing well between additions. Once all the butter is added mix for a further 5 minutes until the dough is smooth.
- Transfer to an oiled bowl, cover with cling-film and place in a warm place to rise.
To assemble and bake
- Line a flat baking sheet 23cm x 33cm with baking parchment. In a small bowl combine the butter, sugars, purees, spices and salt.
- Turn the dough out onto a floured surface and knead lightly. Roll out into a rectangle 60cm x4 0cm. Spread the butter on the dough so it is completely covered.
- Roll up tightly from the long side. Cut into 2 pieces, chill for approximately 30 minutes. Slice each log into pieces 2½ cm in width. Place slightly apart from each other on the prepared tray.
- Cover with oiled cling-film and leave to rise for around 45 minutes.
- Pre-heat the oven to 180c/350f. Bake the rolls for 35-45 minutes or until golden brown. Allow to cool.
- Meanwhile prepare the glaze. Place the icing sugar into a bowl, carefully add 1 tsp of maple syrup and 1 tsp of coffee extract, whisk. Add a little more of each liquids till the desired consistency is achieved.
- Drizzle over buns, then serve.