This recipe is courtesy of Caitlyn Cox, pastry chef at RT Lodge in Maryville, Tennessee. Served in the restaurant upstairs, this seasonal brioche is baked with coffee butter and spiced sugar, then covered in a pumpkin spice glaze. “The dish is full of fall flavors,” says pastry chef Caitlyn Cox. “The more frosting, the better!”
Coffee Butter, Spiced Sugar and Pumpkin Frosting can be made up to 3 days in advance.
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- Yields:
- 12 portion(s)
- Preparation time:
- 1 hour
- Total time:
- 2 hours ten minutes
Ingredients
For the brioche:
- 2 3/4 vs.
instant yeast
- 2 soup.
canola oil, plus plus for bowl
- 2 soup.
Butter without salt
- 1 vs.
plus 2 tablespoons whole milk
- 1
big egg
- 3 1/2 vs.
bread flour, spoon and leveled, and more for the work surface
- 1/2 vs.
sugar
- 1/3 vs.
kosher salt
- 1/3 vs.
malted milk powder
For the spiced sugar:
- 3/4 vs.
Granulated sugar
- 3/4 vs.
packed dark brown sugar
- 1 vs.
finely ground coffee
- 1 soup.
pumpkin spice
For the Pumpkin Spice Frosting:
- 1/4 vs.
heavy cream
- 3 soup.
pure pumpkin puree
- 1 1/2 soup.
brewed coffee
- 3/4 vs.
finely ground coffee
- 3/4 vs.
pumpkin spice
- 1/2 vs.
kosher salt
- 1 1/2 vs.
icing sugar
directions
-
To make brioche:
- Walk 1Put the yeast in a bowl. Lightly grease a separate bowl. Melt the butter in a small saucepan over low heat. Add oil, milk and egg. Cook, stirring frequently, until an instant-read thermometer reads 110°F. Pour over yeast and let stand until yeast bubbles, 8 to 10 minutes.
- Walk 2Whisk together the flour, sugar, salt and malted milk powder in a bowl. Add the dry ingredients to the butter mixture. Beat with an electric mixer fitted with a dough hook over low heat until the ingredients are combined. Increase speed to high and beat until dough is shiny and elastic and pulls away from sides of bowl, 9 to 11 minutes. Transfer to a prepared bowl and cover with plastic wrap. Refrigerate, 1 hour. While the batter is resting, prepare the coffee butter, spiced sugar, and pumpkin glaze if you haven’t already.
- Walk 3Turn the dough out onto a floured work surface. Roll into a 1/2 inch thick 8 x 16 inch rectangle. (Shape doesn’t have to be perfect.) Spread 1/2 cup coffee butter over dough all the way to edges. Sprinkle 1 cup spiced sugar evenly over the dough. Roll the dough into a log, starting at the short end.
- Walk 4Use a knife to cut the log into 1/2-inch-thick slices; cut the slices into 1/2 inch pieces. Divide 1/2 of the batter between two 8-inch cast iron skillets. Top with remaining coffee butter and spiced sugar, spreading evenly. Top with remaining pieces of dough, spreading evenly. Cover with plastic wrap and let rest, at room temperature, until the dough rises slightly, about 45 minutes.
- Walk 5Preheat the oven to 350°F. Place pans on a rimmed baking sheet and bake until golden brown, 25 to 30 minutes. Drizzle with pumpkin spice glaze. Serve hot.
-
To make coffee butter:
- Walk 1 Beat butter, coffee and salt with an electric mixer on medium speed until well blended and smooth, 1 to 2 minutes.
-
To make spiced sugar:
- Walk 1Combine granulated sugar, brown sugar, coffee and pumpkin spice in a bowl.
-
To make Pumpkin Spice Frosting:
- Walk 1Beat cream, pumpkin, brewed coffee, ground coffee, pumpkin spice and salt with electric mixer on medium speed until smooth, 3 to 5 minutes. Reduce mixer speed to low and slowly stir in sugar until smooth.
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