Pumpkin Brioche Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 2, 2010
Recipe Group selection of 10/29. I followed the recipe exactly. When everything was mixed together I was really concerned because this was a very wet batter, not a dough as I am accustomed to and it didn't get too much firmer with the first rise. But I proceeded as directed and refrigerated the dough actually for almost 24 hours. Chilling had firmed it up considerably, but it was still sticky. I divided into 8 and formed balls, but there was no way all 8 would fit in my 9 x 5 pan so I put the 6 that fit in there and the other two went into a small foil loaf pan. I baked the small pan for a total of 20 minutes and the large pan for 30, reducing the temperature as instructed. The result is the most delightful, light, moist, delicately flavored treat. The spicing is perfect and the pumpkin flavor is subtle. These little beauties are expensive and time consuming, but oh so worth it! Thanks for a new holiday treat, purpleocean.
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Photo by BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA
Photo by Doughgirl8
Reviewed: Dec. 14, 2009
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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20 users found this review helpful

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Photo by Doughgirl8

Cooking Level: Professional

Home Town: Northfield, Minnesota, USA
Living In: Seattle, Washington, USA
Photo by apurpleocean
Reviewed: Dec. 7, 2009
i wanted to just add a note instead of rating my own recipe but it wouldnt let me so i'm giving it 5 stars haha. i think adding more spice would make it even better. i hope you try it again!!
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21 users found this review helpful

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Photo by apurpleocean

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA
Living In: San Diego, California, USA
Reviewed: Dec. 6, 2009
I have never made a brioche before, that said, I'm not sure how badly I screwed this up. So I'm extrapolating. I neglected to let the dough rise the last 40 minutes in the pan. Entirely my fault. The flavor, however, was very mild. I was very nervous about how wet the dough was, but after refrigeration, it set right up! I would increase the spices and possibly use 2 pans.
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4 users found this review helpful

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Photo by Katy

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA
Living In: Seattle, Washington, USA

Displaying results 11-14 (of 14) reviews

 
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