Pumpkin Brioche

I'm still in my pumpkin love period and added puree into a brioche dough. To half of the dough I added pumpkin seeds and shaped into a medium size "brioche a tete" and a few teeny tiny ones. I divided the other half into eight portions and filled them with sweetened and pie spiced pumpkin puree. I love them both. They're fragrant and slightly sweet; very autumn-y.

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BBAC: Brioche

à tête

loaf (Nanterre)

BBA Challenge fourth recipe: Brioche. The book has three options: Rich Man's with 1 pound, yes, 1 pound of butter, Middle-Class with half a pound, and Poor Man's with a quarter pound. I chose the middle class because I've made the poor man's version several times already and although I am more than satisfied with the PM brioche which is perfect for making Croque Monsieur, I want a richer brioche with more butter but not THAT MUCH butter.

The middle-class is very rich and I can't imagine how the rich man's will turn out. I won't know because I have no intention of baking it soon; maybe after we are done with all the recipes I'll take a stab at it. I'm happy with the middle-class with its soft light-as-feather delicious crumb and flaky crust. It's a little bit richer than poor man's as expected but there's very little difference in flavor and texture. Brioche is one of the breads that I will never get tired of. It's easy to prepare and on the eyes, versatile, and did I mention very yummy?

proofing in 9-wave brioche (or tortilla) molds

After the first bite of this brioche you'll hear yourself nomnomnom-ing whether it's

torn off by hand

(I love the flaky crust)

or neatly sliced

Rating:
flavor 5
texture 5
visual appeal 5
ease of preparation 5
performance 5
worth 5
Total: 30
Average: a perfect 5, yes we have a winner!^__^