Low Fat Pumpkin Brioche
Indulge guilt-free in the delightful warmth of Low Fat Pumpkin Brioche, a lighter twist on the classic French pastry. This recipe combines the rich, autumnal flavor of pumpkin puree with a soft, airy texture that makes every bite irresistible. Made with reduced-fat butter and warm skim milk, this brioche is perfect for those seeking a lower-fat option without compromising on taste. The dough, enriched with eggs and lightly sweetened with granulated sugar, is kneaded to perfection and baked to a golden hue after a gentle rise. Serve these fluffy, golden rolls as a breakfast treat, snack, or alongside your favorite fall-inspired dishes. Whether enjoyed warm or at room temperature, these pumpkin brioche rolls are sure to become a seasonal favorite.
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Recipe Information
Ingredients
- 120 ml Warm skim milk
- 7 g Active dry yeast
- 50 g Granulated sugar
- 375 g All-purpose flour
- 150 g Pumpkin puree
- 5 g Salt
- 2 large Eggs
- 60 g Reduced-fat butter (softened)
- 1 Egg wash (1 egg + 1 tbsp water)
Instructions
In a small bowl, mix the warm skim milk and granulated sugar. Sprinkle the active dry yeast over the top, stir gently, and let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the pumpkin puree, eggs, and the yeast mixture.
Using a dough hook attachment on a stand mixer, mix on medium speed until the ingredients are well combined. Gradually add the softened reduced-fat butter in small chunks while continuing to mix.
Once the dough starts to come together, increase the speed and knead for about 10 minutes until the dough is smooth and elastic. If necessary, add a little extra flour if the dough is too sticky.
Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Once the dough has risen, punch it down gently. Transfer it to a floured surface and divide into 12 equal pieces.
Roll each piece into a ball and place them in a greased brioche or muffin tin. Cover again with a damp cloth and let rise for another 45 minutes in a warm area.
Preheat your oven to 180°C (350°F).
Brush the tops of each brioche with the egg wash to give them a golden color once baked.
Bake in the preheated oven for about 20-25 minutes or until the tops are golden brown and the brioche sounds hollow when tapped on the bottom.
Remove from the oven and cool on a wire rack before serving. Enjoy the brioche warmed or at room temperature.
Nutrition Facts
Calories |
2133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 2475 mg | 108% | |
| Total Carbohydrate | 357.9 g | 130% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 62.3 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 370 mg | 28% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1265 mg | 27% | |
*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.
