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Cinnamon Praline Pumpkin brioche loaf

Cinnamon Praline Pumpkin brioche loaf

Cinnamon praline pumpkin brioche loaf is just what the doctor ordered this week. It’s October folks and now I’m officially getting into the swing of the full autumn spirit. Autumn is such a wonderful time of the year, its sunny, and makes me think of warm winter days with a sweet cup of tea in hand. The perfect date to this tea goûter will be a fresh slice of cinnamon bread of course, so this loaf is just absolute perfection.

Cinnamon praline pumpkin brioche loaf is just what the doctor ordered this week. It’s October folks and now I’m officially getting into the swing of the full autumn spirit. Autumn is such a wonderful time of the year, its sunny, and makes me think of warm winter days with a sweet cup of tea in hand. The perfect date to this tea goûter will be a fresh slice of cinnamon bread of course, so this loaf is just absolute perfection.

So this is me, I have been blogging for somewhat some time now, and it’s so funny to see some of the posts that I have made over the years. Recently I took a very long break, just because physically and mentally I needed it. Now after that I time I have realized that things arent going anywhere. I still create within reason and do all the things I have to do priority wise (mom and wife duties) and fulfill my creative needs as well. Seasons come and go, but time with my loved ones I cannot replace. So maybe the time isn’t now for me to be the best of the best, this can be just a very good practice round trying to balance it all out.

The thing is, what is it truly about? Making a living, sure, living for a passion, sure, sacrificing your sanity and peace, not so much. Social media is such an amazing tool to be seen to be heard, to be, the ONE. But sometimes, when the season isn’t right, it comes at a very high cost. Anyway, this is my findings after all. We all can be good at one thing and aspire to be the best at that, but at the end of the day, it shouldn’t define who we are, because we are so many things all at once. I just want to enjoy the here and now with the ones I love, with good food. isn’t that what the bible says?

That is why living n France these past six years have been so rewarding. I have learned French, I have learned about their culture and cuisine. And simply nothing can take that away. One day, when I do have my own little bistro/bakery, all of these experiences of cooking, styling, failures, regrets and being looked over will be create the Brand I’ll love to present to the world and say, this is my story of my life in the south of France and thereafter.

Sorry, I don’t get the chance to be very truthful, somedays I just want to share a really good recipe, but today I felt the need to share what’s on my heart. We can get so caught up on what’s “real” that we don’t see what is real. This loaf is a marriage of what I loved and what I love now. The French baking is just a level of excellence, they bring so much love into everyday bread and pastry making that here it’s part of the norm. Back in SA, I wasn’t ever exposed to this level of dedication the everyday artisan’s, it’s an art form that is slowly but surely being awakened in SA. And it’s so refreshing and exciting to see that there could be a marketplace open for me in the Freestate one day. It’s a dream. This brioche loaf will be a definite on my menu.

Recipe

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min
Prep Time
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min
Cook Time

Serves

6-8 people

Difficulty

Intermediate

Cinnamon Praline Pumpkin brioche loaf

IMG_0416

Ingredients 

  • 19g active yeast
  • 125 ml plant milk
  • 125g mashed pumpkin
  • 40g coconut sugar
  • 1 1/4 tsp salt
  • 1/4 tsp vanilla powder or 1 tsp vanilla essence
  • 200g bread flour
  • 200g white all-purpose flour
  • Vegan egg replacer
  • 100g vegan butter or coconut oil sliced into cubes

Vegan egg replacer

  • 1 tsp potato protein or
  • 1/4 tsp xanthan gum or guar gum
  • 1 1/2 tsp ice old water
  • 1 tsp nutritional yeast

Almond praline nut butter

  • two cups raw almonds
  • 1/2 cup maple syrup or agave
  • pinch of salt

Candied maple pecans

  • One cup raw pecans
  • 2/3 cup maple syrup or agave
  • 1 tsp cinnamon
  • Pinch of salt

Method

  1. Heat the plant milk until lukewarm, add the yeast and let it foam up, whilst you start to mix the dry ingredients. 
  2. Add the flours, coconut sugar, salt and vanilla powder to a bowl, add the yeast mixture, vegan egg replacer and mashed pumpkin a little at a time while kneading or place in a mixer with a dough attachment to let the dough come together. 
  3. Now it’s time to add the vegan butter gradually, this will ensure the dough to be super-rich. 
  4. Add the butter a little at a time while kneading, until homogenized. 
  5. Cover the dough with a damp cloth in a bowl and leave to proof for 30-60 minutes. 
  6. Punch down the dough and wrap in glad wrap and place it in the fridge overnight.
  7. The next morning, remove the dough and roll out into a long rectangular shape like you would with making cinnamon buns. 
  8. Smear on the almond praline nut butter, extra chopped pecans, and 1 1/2 tsp cinnamon. 
  9. Roll up into a long roll and slice about 4-5 cm length rolls, place the rolls in a pre-smeared bread tin, tightly squished together. 
  10. Let the cinnamon bread proof in a warm area until doubled in size and then preheat the oven to 175 degreed Celcius. 
  11. Bake for 25-30 minutes until brown on top, remove and once cooled and removed from the mold top with the boiling hot candied pecans. 

Almond praline nut butter

  1. Place almonds on a baking tray parchment-lined baking tray, drizzle them with the maple syrup until fully covered and bake for 10-15 minutes until boiling.
  2. Remove and let them cool.
  3. Once cooled, place in a food processor or a high-speed blender and blend for 15-20 minutes, scraping down the sides, until you have almond praline nut butter.
  4. Place in a glass jar in room temperature for everyday use.

Candied pecans

  1. Place the pecans on a parchment-lined baking tray and bake for 10-15 minutes at 175 degrees Celcius until boiling. 
  2. Remove from the oven and immediately pour on to the pumpkin brioche cinnamon loaf. 

Hope you give this amazing recipe a try, I’m so into making brioche these days! This bug just might bite you too…

M*

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