Ok, friends. Brace yourselves. Today’s recipe is going to blow your minds.
Remember that time I made homemade hamburger buns? Well, I have been on a bread-making frenzy ever since. While scouring through Food Gawker and Pinterest for inspiration (please tell me I’m not the only one), I realized I wanted to make a dessert bread with a fall twist. And, with Halloween 2 days away (what?!), I figured pumpkin and chocolate were the way to go.
I have wanted to try a Brioche bread since, forever and decided this was the perfect time! This recipe is surprisingly simple, the hardest part is letting it rise for 2 hours, but guys, it is totally worth it! Just imagine a cinnamon roll mixed with pumpkin bread filled with ooey gooey chocolate.
To start, combine the dough ingredients, being careful not to overmix, then let it rise in a warm/dry place for 2.5 hours (I like to use my oven, turned-off, for this). Once risen, simply roll out the dough into a large rectangle and fill with chopped chocolate. For some reason when I made this, I thought I had too much dough on my hands and split it in half to make two separate loaves (I used the other to make cinnamon rolls). Learn from my mistake, don’t split the dough. It will look like a lot but, that is ok! What you will end up with is a large, flakey, buttery bread almost too gorgeous to eat.
Basically, you need this is your life. Yesterday. And if the molten chocolate swirl, pumpkin spice, and buttery brioche doesn’t get you there, just imagine this as french toast doused in maple syrup.
Confession, minutes after taking these photos I downed two large slices of this bread dredged in maple syrup. It was heavenly!
Note: If you guys make any of the recipes here on TBC and share them on social media, simply tag them #theblondechefblog so I can drop by and give your photo a like 🙂
- 3½ cups bread flour
- 4 eggs
- 1 egg yolk
- 1 packet active yeast
- ⅓ cup sugar
- 1 teaspoon salt
- ½ cup water
- ½ cup unsalted butter
- About 4 oz. of good quality dark chocolate (roughly chopped)
- 2 tsp. cinnamon
- ½ cup canned pumpkin
- 1½ tsp. cinnamon
- ½ tsp. nutmeg
- In a bowl, mix two cups of the flour, yeast sugar and salt together.
- Gently heat the water and butter together in a small saucepan. Make sure it doesn't come to a simmer/boil. Just head over a low temperature until melted.
- Add the water/butter mixture to the flour.
- Mix together using hands until just combined
- Add in the four eggs, canned pumpkin, cinnamon and nutmeg and combine. Add the rest of the flour and mix until it forms a ball shape.
- In a lightly oiled bowl, place the brioche dough and cover with saran wrap. Leave to rise for about 2.5 hours in a warm/dry place.
- After it has doubled in size, roll the dough out into a rectangle on a clean surface sprinkled with flour (to prevent sticking). Sprinkle the chocolate pieces and cinnamon. Roll the dough towards you then place in a lightly buttered bread pan.
- Allow to rise for an additional 30 min.
- Preheat the oven to 350
- Once the dough has risen for the second time, brush with the egg yolk.
- Bake for about 25 minutes (or until a deep golden crust forms)
- Serve warm!