Description
Buttery pumpkin brioche, ribbons of pumpkin pie spiced filling, pecans, and a simple sugar glaze all come together to make this beautiful braided bread wreath. This sourdough pumpkin brioche wreath is perfect for your next fall brunch.
Ingredients
The Dough
50 g active sourdough starter
120 g pumpkin puree
2 large eggs
60 g granulated sugar
350 g bread flour
4 g salt
4 tbs unsalted butter, room temperature
The Filling
4 tbs unsalted butter, room temperature
1⁄2 cup brown sugar, packed
1 tbs pumpkin pie spice
Sugar Glaze
1⁄4 cup chopped pecans, for topping
1⁄4 cup granulated sugar
2 tbs water
Instructions
1. In a large mixing bowl, whisk together the pumpkin puree, active sourdough starter, room temperature eggs, and granulated sugar. Sift in the flour and salt, and mix by hand or with a sturdy spoon until a shaggy dough forms.
2. Add the room temperature butter, and work the dough until fully incorporated. Cover the bowl with a damp cloth and let rest for 30 minutes.
3. Turn the dough out onto a floured surface and knead until smooth and elastic, about 6 minutes, or knead in a stand mixer with a dough hook on low speed.
4. Place dough in a covered bowl and let rise at 72°F (21°C) for about 4 hours, or until almost doubled in size. Then refrigerate for 8–16 hours for cold fermentation.
5. In a small bowl, mix brown sugar, pumpkin pie spice, and flour. Roll the dough into a 12″x16″ rectangle on a floured surface.
6. Spread room temperature butter on the dough, leaving a 1-inch margin. Spread the sugar-spice mix on top. Roll the dough tightly, starting from the opposite end of the margin.
7. Seal the seam with water and let rest seam side down for a minute. Cut the log lengthwise to expose the layers.
8. Lay the two strips side by side, filling side up. Braid them by crossing over each strip, keeping filling exposed. Pinch the ends to seal.
9. Form the braid into a ring on a parchment-lined sheet. Pinch the ends together to seal the wreath.
10. Cover and let rise at 72°F (21°C) for 5 hours, or until visibly puffy.
11. Preheat oven to 350°F (177°C). Sprinkle pecans over the wreath and bake for 25–30 minutes.
12. Heat sugar and water in a saucepan until sugar dissolves and bubbles. Remove from heat.
13. Brush or pour glaze over the warm wreath. Let cool for 15 minutes before serving.
Notes
Start early! This recipe includes long fermentation times, so plan accordingly. Refer to a sample baker’s schedule for guidance.
Do not use pumpkin pie filling; it contains added sugar and spices that alter the recipe.
If using all-purpose flour instead of bread flour, increase the amount by 40g.
For cleaner cuts when slicing the dough log, make gentle, shallow cuts instead of one deep slice to preserve the filling layers and braid appearance.