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The Marc Restaurant Recipe: Marcus Whitman Hotel's Pumpkin-Cranberry Brioche

June 30, 2017

This fragrant brioche is wonderful with coffee and some whipped cream on the sideand is a natural to serve at any festive occasion.

Servings: 2 loaves
Cook Time: 5 hours, including rising time
Pair With: A fruit-forward red, like a Syrah

INGREDIENTS

Ingredients For the Biscuits:
1 cup canned pumpkin puree, in two parts
1/2 cup (1 stick) butter
1 teaspoon pumpkin pie sauce
1 teaspoon mace
5 cups all-purpose flour
1 cup dried cranberries
1/2 cup lukewarm milk
2 eggs
2 tablespoons sugar
2 teaspoons active dry yeast
1/2 teaspoon salt


DIRECTIONS

In the bowl of a stand mixer fitted with a paddle attachment, combine 1/2 cup pumpkin purée with the butter, pumpkin pie spice, and mace. Mix on medium speed until light and fluffy. Scrape off any mixture that’s clinging to the paddle into the bowl, then remove the paddle and screw on a dough hook attachment.

Add the remaining pumpkin puree, along with the flour, cranberries, milk, eggs, sugar, yeast, and salt. Mix on low speed until the mixture forms a smooth ball of dough that pulls away from the sides of the bowl, about 15 minutes. The dough should be stiff.

Transfer the dough to a lightly oiled bowl, turning it over to coat it with oil. Cover and leave the dough in a warm area until doubled in size, about 2 1/2 hours.

Divide the dough in half and shape each half into a log. Place each loaf in a loaf pan. Cover with a dry cloth and let stand in a warm spot for 45 minutes to 1 hour. Preheat the oven to 375 degrees.

Bake the loaves until golden brown, about 45 to 50 minutes. The loaves should sound hollow when gently tapped. Let cool for 1 hour.

Thank You