Pull Apart Pumpkin Brioche Food

PULL-APART PUMPKIN BRIOCHE

Steps:

• Combine butter, 2 1/2 cup flour, Cheddar cheese, eggs, water, dry milk, pumpkin, sugar, yeast, and salt in the bowl of a stand mixer. Mix on medium-high speed until a smooth and shiny dough forms, about 15 minutes.
• Sprinkle most of the remaining 1/4 cup flour onto a work surface and turn dough out on top. Form into a ball. Place in a greased bowl, cover with plastic wrap, and let rest until doubled in volume, about 1 hour.
• Transfer dough to the refrigerator and chill for 3 hours.
• Lay out 2 pieces of long kitchen string or twine onto lightly floured parchment paper to form an X. Lay another pair of strings across the X and repeat until the circle is complete. Place the dough ball on the center point and tie each string over the top of the dough. Trim ends. Cover dough with plastic wrap and let rise in a warm place until puffy and doubled in volume, 2 to 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Beat egg white and milk together for the glaze. Unwrap dough and brush with glaze. Lift the parchment paper onto a baking sheet.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking, tenting with aluminum foil after 15 minutes, for 30 to 35 minutes. Let bread cool on a wire rack until no longer hot to the touch.
• Flip bread over; cut the kitchen strings on the bottom and carefully pull them out. Poke cinnamon stick through the center of the top of the bread.

PUMPKIN BRIOCHE

Steps:

• Sprinkle the yeast and sugar over 3 tablespoons of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the pumpkin, 1 cup of flour, brown sugar, salt, cinnamon, nutmeg, and allspice in a large bowl.
• Mix yeast mixture into the pumpkin mixture; stir until smooth. Beat in the eggs, one at a time. Stir in 2 cups of flour, mixing well after each addition. Stir in the butter a few pieces at a time, beating until incorporated. Stir in the remaining 3/4 cup of flour, mixing until creamy. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 3 hours. Gently deflate the dough, then cover tightly with plastic wrap. Refrigerate overnight.
• Lightly grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into eight equal pieces-don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into balls, and place each ball into the prepared pan, making two rows of four balls. Whisk the egg yolk and milk together in a small bowl. Brush the top of the dough with the egg wash, then cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 10 to 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

PUMPKIN FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 12-by-8-inch baking pan.
• In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined. Grab a slice of bread and submerge it in the pumpkin custard. Soak with enough custard to cover both sides of the bread, then transfer it to the prepared baking pan. Repeat the process until the bottom of the pan is covered.
• In a stand mixer with the whisk attachment, mix the cream cheese and powdered sugar until combined and the cream cheese is clump free; the mixture should be soft and spreadable.
• Spread enough of the cream cheese mixture on top of the bread in the pan to cover all the slices. Soak the remaining bread slices in the remaining custard. Layer them on top of the cream cheese mixture. Combine the pecans, brown sugar and remaining 4 tablespoons melted butter in a bowl. Add a pinch of salt. Top the casserole with the pecan mixture.
• Bake until the top is golden, 40 to 45 minutes. Serve with a drizzle of maple syrup.

CARAMEL-PECAN PUMPKIN PULL-APARTS

Steps:

• In a small saucepan, melt butter over medium heat. Add pecans; cook and stir 2-3 minutes or until pecans are fragrant. Stir in brown sugar, cream and honey; cook and stir until sugar is dissolved and mixture begins to darken. Pour into a greased 9-in. square baking pan., In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 2-1/4 cups flour, sugar, pie spice, salt, baking soda, baking powder and cinnamon. Cut in butter until crumbly. Add pumpkin, buttermilk, vanilla and yeast mixture; mix well., Turn dough onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough into a 9-in. square. Cut into 16 squares; arrange over pecan mixture. Cover with plastic wrap; refrigerate overnight., Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Uncover; bake 24-28 minutes or until golden brown. Carefully invert onto a platter; serve warm.

PUMPKIN BRIOCHE

Steps:

• First day:.
• Place pumpkin in a small saucepan and warm over low heat to a temperature of 105°-110°F.
• Remove from heat and stir in brown sugar and yeast.
• Let stand 10 minutes.
• Place flour, salt, cinnamon, nutmeg and cloves in the food processor (use the dough blade if you have one) and process 10 seconds.
• Add pumpkin mixture and eggs and process 30 seconds, stopping once to scrape bowl.
• With machine running, add the butter and process 20 seconds. Dough will be very sticky.
• Place dough in an oiled bowl.
• Cover with oiled plastic wrap and let rise in a warm place until almost tripled in bulk, about 3 hours.
• Punch down, using lightly floured hands.
• Cover bowl tightly and refrigerate overnight.
• Second day:.
• Generously grease 24 muffin cups.
• Remove dough from refrigerator and place on a lightly floured surface.
• Turn dough to coat with flour.
• Divide dough into 24 portions and press into muffin cups.
• Using sharp scissors, make a 1/4" deep cut in the top of each roll.
• Cover with oiled plastic wrap and let rise until doubled in size, about 1 1/2-2 hours.
• Preheat oven to 425°F.
• Beat egg and salt together and brush over tops of rolls. Try not to let it run down the sides.
• Place on center rack of oven and bake for 5 minutes.
• Reduce heat to 350°F.
• Bake 5 minutes more, or until browned.
• Serve immediately, or cool and freeze.

PULL-APART PUMPKIN BREAD

Steps:

• Brown 2 tablespoons of butter over medium-high heat. Remove from heat and add room temperature milk, return to stove and heat through. Poor milk and butter into the stand mixer. Allow to cool to a warm temperature. Add yeast and 1/4 cup of sugar. Allow to proof. Add pumpkin, salt and 1 cup of flour. Stir using hook attachment until combined. Add 1/2 cup of flour at a time. Knead for 6 minutes, until dough is smooth, elastic, and slightly sticky. And extra flour 1 tablespoon at a time if needed.
• Allow dough to rise in a lightly oiled bowl (in a warm place) for 60-90 minutes. Dough should double in size.
• While rising, brown 2 tablespoons of butter. Mix 1 cup of granulated sugar and pumpkin pie spice. Grease and flour a 9x5 loaf pan and set aside.
• Once dough has doubled in size, punch it down and flop out onto a clean floured surface. Knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle. Brush dough with butter. Sprinkle with sugar mixture and press into dough with palms of hand. Cut the rectangle into 6 even strips. Lay strips on top of each other and cut each strip into 6 even pieces. Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
• While rising, preheat oven to 350 degrees. After rising in pan, bake for 30-40 minutes or until top is a very deep golden brown.
• For Glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.