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Ingredients
- ½ batch Pumpkin Brioche Dough
- 3 TBSP unsalted butter, melted
- 1 cup cinnamon sugar
- 3 tbsp. pumpkin pie spice
- For the Sponge:
- ¼ cup whole milk, at room temperature
- 2 ½ tsp. active dry yeast (I used Red Star Yeast Platnium)
- 1 cup pumpkin puree
- 1/3 cup granulated sugar
- 1 cup bread flour
- For the Dough:
- 5 cups bread flour
- 2 tsp. salt
- 6 large eggs, lightly beaten
- 8 ounces (1 cup) unsalted butter, softened
View Full Recipe at Culinary Concoctions
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