High Protein Pumpkin Brioche
Indulge in the perfect balance of seasonal flavors and nutrition with this High Protein Pumpkin Brioche. This fluffy, golden loaf combines the rich creaminess of pumpkin purée with a boost of protein from unflavored or vanilla protein powder, making it an ideal choice for a wholesome breakfast or post-workout snack. With its buttery texture, subtle sweetness, and a hint of vanilla, this brioche is as satisfying to make as it is to eat. Each bite is packed with comforting autumnal notes, while the high protein content adds a nutritious twist to this classic treat. Whether shaped into a large loaf or soft rolls, this recipe is easy to follow and perfect for cozy gatherings or meal prep. Serve it warm with a pat of butter, or enjoy it toasted with your favorite spread for a delightful start to the day!
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Ingredients
- 300 grams all-purpose flour
- 150 grams pumpkin puree
- 50 grams protein powder (unflavored or vanilla)
- 7 grams dry yeast
- 50 grams granulated sugar
- 5 grams salt
- 3 whole eggs
- 100 grams butter, softened
- 60 milliliters milk
- 5 milliliters vanilla extract
Directions
Step 1
In a small bowl, mix the warm milk with granulated sugar and dry yeast. Stir to dissolve the sugar and let the yeast activate for about 5 minutes until it becomes frothy.
Step 2
In a large mixing bowl, whisk together the flour, protein powder, and salt.
Step 3
To the flour mixture, add the activated yeast mixture, pumpkin puree, vanilla extract, and 2 eggs. Mix everything until it forms a rough dough.
Step 4
Knead the dough on a floured surface for about 10 minutes or until it becomes elastic and smooth.
Step 5
Gradually add the softened butter to the dough in small pieces, ensuring each piece is well incorporated before adding the next. This process may take about 5 minutes.
Step 6
Cover the dough in a lightly greased bowl with plastic wrap or a damp cloth. Allow it to rise in a warm environment for approximately 1.5 hours or until it has doubled in size.
Step 7
Once risen, punch the dough down to release the air and transfer it to a floured surface. Shape the dough as desired - either into one large loaf or divide it into small rolls.
Step 8
Place the shaped dough into a greased loaf pan or a baking tray lined with parchment paper.
Step 9
Cover once more and let it rise for another 30-45 minutes until it puffs up.
Step 10
Preheat your oven to 180°C (350°F).
Step 11
Gently beat the remaining egg and brush it over the top of the brioche for a shiny finish.
Step 12
Bake in the preheated oven for 20-25 minutes, or until the brioche is golden brown and sounds hollow when tapped.
Step 13
Allow it to cool on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | 878.9 grams (878.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2568 |
| Total Fat 105.80g | 136% |
| Saturated Fat 59.30g | 297% |
| Polyunsaturated Fat 1.20g | |
| Cholesterol 802mg | 267% |
| Sodium 2958mg | 129% |
| Total Carbohydrate 301.60g | 110% |
| Dietary Fiber 13.80g | 49% |
| Total Sugars 61.40g | |
| Protein 98.70g | 197% |
| Vitamin D 150IU | 751% |
| Calcium 432mg | 33% |
| Iron 20mg | 110% |
| Potassium 1348mg | 29% |
Source of Calories