What a terrific recipe! Brioche is one of my favorite doughs to make—it’s got an absolutely luxurious texture once all the butter is incorporated. I used this recipe to make pecan sticky buns, which were wonderful, but I also wanted to taste the plain brioche, so I shaped one piece of dough as a brioche à tête. If you’re thinking of making this recipe, don’t expect the bread to taste like a sweet, spicy, pumpkiny quick bread: the pumpkin flavor is very subtle. It’s a perfect rich loaf, though, for serving with butter and jam or, if you’re getting fancy, for canapés. (I bet it would make absolutely outstanding French toast, too). At any rate, this is a very wet dough. It firms up after the first rise, and then again after refrigeration. I made it into sticky buns by letting it chill for 6 hours. I divided the dough in half, rolling each half out and brushing the dough with egg wash, sprinkling with about ½ cup sugar mixed with 2 tsp. cinnamon and then a heaping half-cup or so of chopped toasted pecans. I rolled up the logs in parchment and let them chill in the freezer for about 45 minutes before slicing into 2-oz rolls. I arranged the rolls in greased pans filled with a caramel goo topped with more pecans: I think I used 1½ cups brown sugar, 8 oz. butter, and 3 Tbsp golden syrup (dark corn syrup would work, too.) I covered the pans with plastic and put them in the fridge overnight, letting them rise again at room temp before baking the next morning. It made about 28 rolls.
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