Preparation
- 1
Step 1 - THE brioche
In a small bowl, dissolve the yeast in the warm water, warm milk and sugar. Let stand 10 minutes.. Pour the yeast into the bowl of a mixer fitted with a hook, add the flour, pumpkin purée, melted butter, salt and nutmeg. Mix until the dough comes together and forms a ball, knead for 5 minutes at slow speed (add a little flour or a trickle of water if necessary). Place the dough in a clean, lightly oiled bowl, wrap and leave to rest in a warm, draught-free place for 1? to 2 hours (or until doubled in volume).
- 2
Step 2 - Trim
Mix the softened butter, sugar and cinnamon in a small bowl to form a thick paste. Set the chopped walnuts aside.
- 3
Step 3 - Assembly
Using a rolling pin, roll out the brioche dough into a rectangle on a lightly floured work surface. Spread the filling over the entire surface, sprinkle with crushed walnuts, then roll the dough over itself to form a sausage. Use dental floss to cut large sections of dough (unlike a knife, this prevents the dough from being crushed). Place these pieces of dough in the mould of your choice, cover with a clean cloth and leave to rise in a warm, draft-free place for 30 to 45 minutes.
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Step 4 - Glazing
Bring all glaze ingredients to the boil, then reduce to form a syrup.
- 5
Step 5 - Cooking
Preheat oven to 180°C rotary heat. Place the brioches in the oven for 20 to 25 minutes. Remove the brioche from the oven, then brush the top of the brioche with crushed walnuts and leave to cool before eating. For this recipe, the brioche was baked in our " Octo 180 "pan.
