I have decided to start my first series ever! I shall call it, 'The Grateful Plate'. This series is dedicated to everyone who has shown us love and support during Lainee’s journey! Whether it is in the form of comments on Instagram, text messages, emails, visits, cards, or donating to Lainee’s gofundme account, we can’t thank you enough for making us feel so loved and cared for, and for helping to ease the burden of this journey!

I’ve said this before, but cooking/baking/etc. is one of the ways I like to show people I love them! Since we don’t live in the same state as many of you, this series would be an example of what I’d make for you if you lived here or were a guest in our house!

I first fell in love with Brioche after visiting my husband’s parents when they lived in France.

I snuck two giant loaves in my suitcase before I left. Totally smooshed and a day or two old, the loaves were delightful.

Its so soft and fluffy, and stretchy. The dough is light and sweet and the pumpkin filling is a perfect accent!

Chocolate Brioche is my ultimate favorite, but I do love pumpkin, and Fall is upon us. So first up is, Pumpkin Pie Brioche!

I would serve this as part of breakfast, if it wasn’t freshly out of the oven I would warm it up just a little bit.

I have made this recipe about 3 times in the last month to try and perfect the recipe. This recipe is FOOL PROOF. The first time I made it, I took it out for the second rise and forgot about it, so right before I went to bed I popped it back in the fridge. I didn’t know if it would rise again or if I had ruined the dough. The second time, I had it in the oven for its intial rise (due to lack of counter space), and forgetting about the dough, I turned the oven to 350 to bake something. It was in there for about 10 minutes before I realized it. I took off the hard parts from the outside and I was pretty sure the dough was ruined. Both times, I had perfect loaves!!

Make this yummy treat for you and your loved ones.

Actually, I challenge you to make this Pumpkin Pie Brioche and give one of the loaves to someone you are really grateful for! Snap a pic and post it on Instagram, make sure you use #itsallofit or tag me @corrielanderson, so I can see your beautiful creation!

Pumpkin Pie Brioche

Recipe adapted from Artisan Bread in 5

Recipe Type: Breakfast

Serves: Makes 2 loaves, each serves 6 - 8

Printable Recipe

INGREDIENTS

Brioche

1 cup water
2 ½ teaspoons active yeast
2 ½ teaspoons kosher salt
4 eggs, lightly beaten
1/3 cup maple syrup
1 ¼ sticks of butter, melted – plus more for greasing the pan
2 cups unbleached all-purpose flour
1 ½ cups whole wheat flour

Pumpkin Pie Filling

½ cup canned pumpkin
1/3 cup maple syrup
1 ½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract

INSTRUCTIONS

Mix water, yeast, salt, eggs, maple syrup, and melted butter in a large bowl or container.
You can mix flour in by using a spoon, dough whisk, or stand mixer with dough hook. The dough should be wet, but not so wet that it all sticks to your fingers in a really annoying, I don’t know if I will ever do this again, kind of way.
Cover dough slightly, and allow the dough rise at room temperature, until it flattens on top, probably about two hours.
After the initial two-hour rise, pop the dough into the fridge until it is fully chilled, perhaps 30 minutes to an hour. (If you don’t end up using all of the dough right away, it will stay in your fridge for five days. You can also freeze the dough for 4 weeks, just make sure you let it thaw for at least 24 hours!)
Sprinkle some flour on the dough and pull out a grapefruit size piece of dough, shape it into a ball. Sprinkle more flour on a clean flat surface and place dough on the surface.
Roll out the dough to a rectangular shape, make sure it is at least ¼ inch thick.
Grease your bread pan.
In a small bowl, mix the pumpkin, maple syrup, and pumpkin pie spice. Spread the pumpkin mix over the rectangle of dough.
Starting with the short side of the rectangle, roll up the dough into a log. Pinch the seam.
Cut the roll of dough in half lengthwise so you can see the pumpkin pie filling, and then braid the dough by lifting the right side over the left side until you have reached the end of the dough.
Gently lift the braided roll of dough into the greased pan.
Cover the bread pan with a towel and let it rise for 90 minutes.
At the end of this rise, preheat the oven to 350. Bake for 35-45 minutes.

Serving Size: 1 Calories: 338 Fat: 14 g Saturated Fat: 8 g Carbohydrates: 44 g Sugar: 10 g Sodium: 594 mg Fiber: 4 g Protein: 9 g