Made with organic white unbleached all purpose flour those autumn spiced and pumpkin frosting sticky bun's are the perfect pumpkin recipe to celebrate and enjoy fall.
Product used in this recipe: Organic All Purpose Unbleached White Flour
To vary this recipe, you can also use the Organic Unbleached White Khorasan Flour.
Ingredients
4 cups (1 l) Organic All Purpose Unbleached White Flour
1/2 cup (125 ml) Organic Golden Cane Sugar
2 tablespoons (30 ml) Organic Pumpkin Seeds
1/2 teaspoon (2.5ml) salt
15 g yeast
1 1/3 cups (335 ml) salted butter at room temperature
3/4 cup (180 ml) warm milk
1 teaspoon (5 ml) vanilla
3 eggs
1/2 cup (125 ml) brown sugar
3 teaspoons (15 ml) cinnamon
2 teaspoons (10 ml) ground ginger
2 1/2 teaspoons (12.5 ml) ground nutmeg
1 teaspoon (5 ml) ground allspice
1 teaspoon (5 ml) ground cloves
250 g cream cheese
1 cup (250 ml) powdered sugar
1/2 cup (125 ml) homemade or canned pumpkin puree
Preparation
For the brioche dough: You can use a stand mixer or whatever method you prefer to make your bread dough. Be careful to read the entire recipe. In the bowl of a stand mixer, combine the flour, cane sugar, yeast, 1/2 cup (125 ml) of the butter and salt. Place the bowl on the base and start to mix with the hook on low, incorporating the milk, eggs and vanilla. Knead the dough for about 5 minutes or until the dough is elastic.
When the dough is ready, form a ball, cover the bowl with plastic wrap, then let stand on the counter for a minimum of 1 hour or until the dough doubles in size.
When the dough is well inflated, on a floured surface, roll out the dough with a rolling pin, then form a large rectangle (about 17 inches by 14 inches). Spread the spice filling over the entire surface of the dough, roll the dough into a large cylinder, then cut the cylinder into 10 pieces. Place the buns in a large baking dish lined with parchment paper.
Preheat the oven to 350oF (180oC). Allow the buns to rest while the oven heats up, then when the oven is ready, bake the buns for about 25 minutes or until golden brown. When they are ready, remove from the oven, then let the buns cool.
For the fall spice garnish: In a bowl, combine 1/2 cup (125 ml) of butter, brown sugar, cinnamon, ginger, 2 teaspoons (10 ml) of nutmeg, allspice, cloves, then mix until well blended. Taste, just because it tastes like heaven, then keep at room temperature until ready to use.
For the pumpkin frosting: In the bowl of a stand mixer (with the whisk) or with a hand mixer, combine cream cheese, powdered sugar, pumpkin puree and 1/2 teaspoon (2.5 ml) of nutmeg. Mix at high intensity, incorporating the melted butter, then mix until well blended and a whipped texture. Keep cold until use.
Garnish the buns with the pumpkin frosting, then place a few pumpkin seeds on top. The brioches can be stored in the refrigerator without the frosting, it is better to garnish the brioches with the frosting before serving.
