I made a brioche bread with a savory flavor by adding pumpkin powder

These days, I put in really delicious apples and it’s really delicious.

It’s smaller than the mold, but it fills up the mold while fermenting and baking, so it bakes well.

It’s a bread that’s good to make in the fall because it has a rich, sweet, and refreshing taste all together

Ingredients

| Brioche

105g Eggs (Whole egg)
40g Sugar
5g Salt
75g Milk
5g Instant dry yeast
270g Bread flour
20g Pumpkin powder
65g Unsalted butter

| Apple compote

250g Apple
65g Sugar
7g Corn starch
4g Cinnamon powder
10g Lemon juice

Process of Making

Making Brioche

1. In a bowl, mix together the eggs, sugar, and salt. Then add the milk and instant dry yeast, and mix well.
2. Add bread flour and pumpkin powder, and mix with a spatula until it forms a dough. Cover with plastic wrap and let it sit for about 20 minutes.
3. Knead the dough by hand for 1-2 minutes, then add room-temperature unsalted butter and knead until smooth. (If you have a mixer, you can use it for kneading.)
4. Place the dough in a bowl, cover with plastic wrap, and let it rise for about 1 hour, until it doubles in size.

Making Stewed Apples

Remove the cores from the apples, dice them finely, and place them in a pot.

Add sugar, cornstarch, cinnamon powder, and lemon juice, and mix well.

Cook over medium-low heat until the moisture is almost evaporated, then let it cool to room temperature.

Deflate the dough, cover with plastic wrap, and let it rest for about 15 minutes for a second fermentation.

Deflate the dough again and roll it out with a rolling pin.

Spread the stewed apples evenly over the dough and cut the edges into 20 strips.

Stack 10 strips on top of each other to make two sets, and place each set into a mold.

Cover and let rise for about 40 minutes, until the dough almost fills the mold.

Bake in a 180°C oven for about 20 minutes, then remove from the mold.