Pumpkin Pie Brioche with a Twist

In my first post, I told you about the new book Healthy Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.  Soon after the release of the book, I found out about and joined an online book club to bake through that new book together.  We're called HBin5 (an obvious abbreviation of the book's name), and this week is our first "bread braid" or in other words, the first challenge in our bake-along.  Our breads don't have to be braided as the name may suggest, just that we are braided together as we bake through the wonderful recipes of this book. 

Pumpkin Pie Brioche is our first recipe, and it's been kindly provided by Zoe to Michelle our group coordinator over at Big Black Dog where you'll find all the dough details.  I made the dough as directed by Zoe, except I doubled the spices and used real maple syrup instead of the honey called for.  This recipe is 40% whole wheat, so it's packed with fiber.  Much fiber is also provided by the pumpkin which is a great source of beta-carotene, iron, and potassium.  A little fact I discovered a while back is that, by weight, both pumpkin and sesame seeds have more iron than liver does, so I decided to sneak the seeds in my recipe, therefore in my family's diet.

So I whipped up a batch of dough in about 15 minutes, and I'm not kidding.  It took me longer to pull the ingredients out of my pantry than it did to mix it, which I did with a wooden spoon and clean hands.  I refrigerated the dough overnight.  Then I used half of it to make a Pumpkin Twist, which is my version of a Pumpkin Roll.  This is a dessert you can feel good about serving this Thanksgiving or any time of the year.

I pulled a 2-pound dough ball from my bucket - about half the batch.  I divided it in two portions, and rolled one out to about a 12-in. x 7-in. rectangle.

I made a Cream Cheese Filling by beating the following ingredients until smooth:

4      ounces of cream cheese, softened

1/4   cup sugar

1/4   cup flour

1/4   teaspoon ground nutmeg

I spread half the filling over the dough to about 1-in. of the edges.  I rolled the dough up jelly roll style, starting with a long side, then I pinched the seams to seal.  I repeated with the remaining dough then placed both logs seam side down on a parchment covered baking sheet.  To form the twists, I used a sharp knife to cut the roll in half lengthwise, leaving one end intact.  Carefully, I turned cut sides up and loosely twisted strips around each other, keeping cut side up.  I pinched ends to seal and covered loosely with plastic wrap to let them rise for about 90 minutes.  Once ready, I sprinkled with cinnamon sugar and pumpkin seeds, then baked at 350 for about 30-35 minutes. 

Oh!, I almost forgot to tell you that I also drizzled the cool twists with icing made of 1 cup of confectioners' sugar combined with enough milk to be of drizzling consistency!  A delicious treat I guarantee you'll enjoy with a cup of coffee or tea.  I know I did.

As for the remainder of the batch, I split that in two portions and made Mini Pumpkin Brioche Bundt Cakes with one half

and Mini Brioche Loaves with the other. I hope you'll find the photos self explanatory.