If I could choose a scent that will accompany the cold autumn mornings it would be from the freshly baked pumpkin brioche rolls with salted caramel.
Pumpkin brioche rolls are something between cinnamon rolls and a sweet brioche. A fluffy, fragrant and delicious bun in the form of a roll that hides autumn aromas. Aromas like that of cinnamon, and the promising pumpkin. Every bite hides a surprise as these earthy flavors contrast with that of cranberries and salted homemade caramel.
What pumpkin to use
To fill these incredible rolls you may use any pumpkin you want. So after you choose your favorite pumpkin, all you have to do is make the pumpkin butter which will be the filling of the rolls. Pumpkin butter is very simple, you can see the recipe here.
May I use pumpkin puree instead of pumpkin butter?
By hearing the concept of pumpkin butter you may be tempted to use a simple pumpkin puree. But I would suggest you not to do it as they have a different composition. Pumpkin puree has much more moisture than pumpkin butter, which makes it a dangerous filling for the bun.
TIPS FOR MAKING A FLUFFY BRIOCHE
Flour plays a very important role in how successful and stringy a tsoureki will be. For this recipe, please use special flour for brioche, rich in gluten and protein. Gluten helps our dough become more elastic.
Since as each flour is different, I give a range of corn oil that will be needed, from 85 to 100 ml. Remember that we should end up with a soft dough that does not stick to the hands.
If not the most important, certainly one of the most important factors for a successful tsoureki, is the temperature. For instance, it does matter the temperature of the ingredients, the temperature of the pot that we will let the dough rest. To ensure the right temperature follow the following steps:
- We should activate the yeast in lukewarm water. Not hot, just lukewarm. If the temperature is high, the yeast will die.
- Before adding the corn oil to the mixture, heat it slightly in a small pot.
- Before letting the dough rest in a large pot, add the pot in the oven for ten minutes at 30 ° C so that it is not cold. We don’t want it to be too hot, we just don’t want it to be cold.
In order to have a soft and stringy dough, we need to knead the mixture very well. Prepare for kneading even by hand if needed. Towards the end, and as I felt my mixer tired, I kneaded the dough with my hands.
If you follow me in this you will need to smear your hands with a little corn oil and knead the dough. A very good sign for the dough is whether small bubbles appear in the dough.
Pumpkin brioche rolls with salted caramel
- 70 ml lukewarm water
- 15 gr dry yeast
- a pinch of sugar
- 110 ml milk, full fat
- 180 gr granulated sugar
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- orange zest from 1 orange
- 3 eggs, medium, room temperature
- 580 gr brioche flour
- 40-50 ml corn oil
- 1 egg (for coating)
For the filling
- 120 gr pumpkin butter
- 60 gr butter
- ½ cup cranberries
For the salted caramel
- 200 gr granulated sugar
- 90 gr butter, cut into small pieces, room temperature
- 120 ml heavy cream, room temperature
- ¾ tsp thick salt
- Heat sugar in a saucepan over medium heat, stirring constantly with a wooden spoon. Sugar will form clumps and eventually melt into a thick brown liquid as you continue to stir.
- Once sugar is completely melted, add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, it will take from 2 to 3 minutes.
- Then, very slowly, add the heavy cream and keep stirring. Be careful once again while adding the heavy cream since the heavy cream is colder than the caramel and this will have as a result a bubble mixture. Allow the mixture to boil for 1 minute.
- Remove from heat and stir in 3/4 teaspoon of thick salt. Allow to cool down before using.
For making the dough
- In a bowl add the lukewarm water, yeast and a pinch of sugar. Mix by hand and set aside until foamy. It will take about 15-20 minutes in a relatively warm environment.
- In a saucepan over medium heat, slightly heat the milk together with the sugar. Stir until dissolved. Add vanilla, ground cinnamon and orange zest.
- In a bowl, lightly beat the eggs and then add them to the saucepan and stir. Remove from the heat.
- In the bowl of the mixer, on medium to low speed, add all the flour and slowly add the lukewarm water with the yeast.
- Add milk and mix on medium to low speed. After it is well incorporated increase the speed.
- While the mixture is kneading in the mixer, lightly heat the corn oil in a small saucepan. After it heats up slightly, add it to the mixer. Stir until the dough is completely detached from the sides of the bowl.
- After 15 minutes, and after our mixture has become smooth and soft, transfer it to a large bowl or saucepan. Coat the dough with little drops of corn oil, cover the surface of the dough with parchment paper and then with a clean towel.
- Put the dough in a preheated oven (not Fan option, because there is a risk of the dough drying out) at 30°C. Wait until the volume of the dough has almost doubled, it will take from 45 minutes to 1.5 hours.
- When ready, dust a clean and level working surface with some flour and roll out dough. Try to give it a rectangular shape that is about 50×80 cm in size and ½ cm thick.
- Spread the filling and the cranberries to the whole surface of the dough, leaving a small border all the way around.
- Place the pieces in a buttered cupcake pan, cover with a clean towel and leave to rise in a warm place until doubled in volume.
- When they have risen brush them with a beaten egg and bake in a preheated oven at 170°C, for 25-35 minutes.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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