Pumpkin brioche with chocolate chips

Pumpkin brioche with chocolate chips. Versione italiana. Pumpkin is very suitable to create doughs for sweet breads. And the brioche is no exception. Here is the recipe for a delicious brioche bread with pumpkin and chocolate chips. In the procedure you will also find all the steps in the photo and the tips to make sure that it leavens correctly and that the chocolate chips are distributed evenly.

I usually use plain brioche bread to spread it for breakfast with some kind of jam. But this is delicious natural and not only for breakfast, but also for snacks or snacks, especially when it is still fragrant.

Pumpkin brioche with chocolate chips

Ingredients (mold 28×11):

• 235g Manitoba flour
• 200g flour 00
• 2 medium eggs (around 100g without the shell) + 1 to brush the dough
• 160g pumpkin (already oven cooked – the butternut squash is really suitable)
• 60g + 20g melted butter at room temperature
• 80g sugar
• 7g dried yeast
• 1 vanilla extract vial
• 1 pinch of salt
• 80g chocolate chips

Directions (Pumpkin brioche with chocolate drops):

1. To prepare the brioche with pumpkin and chocolate chips you need to have the pumpkin already cooked in the oven and left to cool. You will have to use 160g weighed once cooked, so you will have to prepare about double of it and cook it in a static oven at 160° C for about twenty minutes.
2. Then put the pumpkin in a blender glass, add the eggs and blend to obtain an even puree.
3. Then pour the two flours, sugar, brewer’s yeast into the container of the mixer and operate the machine.
4. Immediately add the pumpkin puree and the vanilla flavoring, then leave to knead until the dough begins to string together.
5. At this point, add 60g of melted and cooled butter and a pinch of salt. Knead well again, until you get a homogeneous dough. This will take about 15 minutes. You can also knead by hand following the same order of adding the ingredients.
6. Grease a glass bowl with the remaining ointment butter, keeping some more aside. Create a ball with the dough and place it in the bowl. Then grease the surface of the dough with the remaining butter.
7. Cover with a cloth or cling film and leave to rise in the oven with the light on for about 1 hour and a half or at least until doubled.

Directions (Pumpkin brioche with chocolate chips):

1. Once risen, pour it on the pastry board, form a cylinder and divide it into four pieces as uniform as possible.
2. Cover a loaf pan with baking paper. I advise you to make a cut in the corners and fold the excess paper, so that it adheres well to the pan and does not form too many folds.
3. Then take them one at a time, roll them out into a rectangle with the help of your hands and sprinkle well with chocolate chips. Then roll around the shorter side and fold in the two ends of the cylinder you have obtained.
4. Now arrange the dough obtained at one end of the pan, a couple of centimeters from the side wall. Continue like this with the other portions of dough, arranging them so that they are equidistant.
5. Let it rise again for 45 minutes-1 hour. At the end of this leavening phase, the dough should reach approximately the height of the mold.
6. Brush the surface with the remaining beaten egg and then bake in a preheated static oven at 180° C (360° F) for about 30 minutes. Test with the toothpick before taking it out and then let it cool well before enjoying it.