Pumpkin Spice Brioche with Maple Glaze. It’s a seasonal take on brioche that will have pumpkin lovers rejoicing. It’s the perfect fall breakfast, brunch or even dessert treat to make on a weekend where you’ve got a little extra time.
If cinnamon rolls and brioche got together in a bakery and had a hypothetical baby in the fall it would be this Pumpkin Spice Brioche with Maple Glaze. I’m absolutely smitten with this recipe. You get all the pumpkin flavor by using pumpkin pie spice without having to use pumpkin puree.
This might look complicated but I assure you it’s completely doable. It does, however, take time. Don’t fret, your stand mixer will do most of the work with this recipe. Then the dough needs to sit a spell so the yeast can work it’s magic. Once the dough is perfectly plumped it’s time to rock and roll. Well roll, cut and twist. But we’ll walk you through it.
The hardest part is going to be waiting on it to be on your plate. At least, it is for me.
How Do you Make Homemade Pumpkin Pie Spice?
If you don’t have a jar of pre-made pumpkin pie mix, no worries. Pumpkin Pie Spice is easy to mix up right at home. Just combine: 3 Tablespoons Ground Cinnamon. 2 teaspoons Ground Ginger. 2 teaspoons Nutmeg. 1-1/2 teaspoon Ground Allspice and 1-1/2 teaspoons Ground Cloves. Mix together and voila.
What exactly is Brioche?
Brioche is a light, sweet yeast bread typically in the form of a small, round roll. You should also know it’s incredibly delicious and can be eaten on it’s own. But we’re a little extra around here so we’ve filled ours.
Is Brioche Sweet or Savory?
Brioche is more of a bread than it is a cake. It’s yeast-risen (no need to be afraid of yeast those) and has a soft bread-like interior. Brioche isn’t very sweet, it takes just a little sugar in the dough recipe itself. The dough is high in egg and glorious butter content.
You can however make the end result sweet or savory. So the answer to the question is both.
Once you’ve rolled the dough out, sprinkled it with the pumpkin spice sugar, you’ll roll it like a tube. Just like you would for homemade cinnamon rolls. Now here’s the kicker, if you put it in the fridge for about 15 minutes at this point it will be MUCH EASIER to cut and twist.
Don’t skip this step. Trust me. It’s messy otherwise.
Once your dough is all twisted up it will look like a complicated tasty masterpiece that you would get served at a fancy brunch. We know it’s not, but you don’t have to tell anyone if you don’t want to.
It’s finished off with a maple glaze because pumpkin craves maple and who am I to deny it.
- 1 stick unsalted butter
- 1/2 cup whole milk
- 5 cups all purpose flour
- 2 envelopes rapid rise yeast
- 1/3 cup sugar
- 1 teaspoon kosher salt
- 4 eggs
- 4 tablespoons unsalted butter - melted
- 1/3 cup pumpkin pie spice
- 1/2 cup sugar
- EGG WASH:
- 1 egg - beaten plus 1 tablespoon of water
- MAPLE GLAZE:
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 2 teaspoons pure maple syrup
- In a medium sauce pan melt butter and milk. Do not allow to boil. Set aside.
- Into the bowl of your stand mixer add half of flour, yeast, sugar, and salt. Mix to combine.
- Add melted butter mixture. Mix to combine. Add eggs one at a time. Mixing after each. Gradually add remaining flour. Continue mixing until a dough ball has formed. NOTE: if mixture is too "wet" add a small amount of additional flour until a dough ball forms.
- Cover bowl with a clean kitchen towel.Set aside until it has doubled in size.
- Lightly flour clean surface. Roll dough into a rectangle.
- Brush rectangle with melted butter.
- In a small bowl, mix together pumpkin pie spice and sugar. Sprinkle on top of melted butter.
- Roll dough into a tube shape (like you would with homemade cinnamon rolls).
- Transfer roll to a baking sheet and place in refrigerator to chill for approximately 15 minutes (this makes it easier to cut).
- Pinch one end together and tuck under to create a seal.
- Using a sharp knife (or kitchen shears) cut down center of roll (do not cut through sealed end).
- Carefully fold one side over another in a braided motion.
- Place in a spring-form pan and create a circle by pinching the ends together. Set aside.
- Preheat oven to 350 degrees.
- Gently brush top of brioche with egg wash. Bake for approximately 40 minutes OR until golden.
- Prior to serving: mix: powdered sugar, milk and maple syrup together until smooth. Pour or drizzle over warm brioche.
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