High Protein Pumpkin Brioche
Infused with the cozy flavors of fall, this High Protein Pumpkin Brioche combines the rich, buttery texture of traditional brioche with the nutritional boost of protein powder and seasonal pumpkin puree. Perfectly golden and airy, this recipe is ideal for pumpkin lovers seeking a guilt-free indulgence that's both wholesome and satisfying. Featuring unflavored or vanilla protein powder, soft butter, and a hint of vanilla extract, this brioche strikes the perfect balance between decadent and nutritious. Whether served warm with a spread of butter or as an elegant brunch centerpiece, this brioche offers unmatched versatility and flavor. Plus, its high-protein content makes it an energizing treat for any time of day!
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Recipe Information
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
Instructions
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.
In a large mixing bowl, whisk together the flour, protein powder, and salt.
To the flour mixture, add the activated yeast mixture, pumpkin puree, vanilla extract, and 2 eggs. Mix everything until it forms a rough dough.
Knead the dough on a floured surface for about 10 minutes or until it becomes elastic and smooth.
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.
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.
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.
Place the shaped dough into a greased loaf pan or a baking tray lined with parchment paper.
Cover once more and let it rise for another 30-45 minutes until it puffs up.
Preheat your oven to 180°C (350°F).
Gently beat the remaining egg and brush it over the top of the brioche for a shiny finish.
Bake in the preheated oven for 20-25 minutes, or until the brioche is golden brown and sounds hollow when tapped.
Allow it to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 301.6 g | 110% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 61.4 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 432 mg | 33% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1348 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
