Low Fat Pumpkin Brioche
Indulge in the soft, pillowy perfection of Low Fat Pumpkin Brioche, a lighter take on the classic French bread with a seasonal twist. This recipe uses wholesome pumpkin puree for a subtle sweetness and warm flavor, while reduced-fat butter and skim milk keep it health-conscious without compromising on richness. Perfectly golden and slightly sweetened with just a touch of sugar, these brioche rolls are irresistibly tender thanks to a thorough kneading process. The beautiful balance of flavors makes them a versatile treat—serve them warm with a smear of low-fat cream cheese for breakfast, or pair with soups and stews for a comforting meal. With an easy step-by-step technique and just a few simple ingredients, these delightful pumpkin brioche rolls are a must-try for bakers looking for a healthier, autumn-inspired bread recipe.
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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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Once the dough has risen, punch it down gently. Transfer it to a floured surface and divide into 12 equal pieces.
Step 7
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.
Step 8
Preheat your oven to 180°C (350°F).
Step 9
Brush the tops of each brioche with the egg wash to give them a golden color once baked.
Step 10
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.
Step 11
Remove from the oven and cool on a wire rack before serving. Enjoy the brioche warmed or at room temperature.
Nutrition Facts
| Serving size | (926.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2132.9 |
| Total Fat 44.0g | 0% |
| Saturated Fat 17.3g | 0% |
| Polyunsaturated Fat 1.2g | |
| Cholesterol 606.4mg | 0% |
| Sodium 2474.7mg | 0% |
| Total Carbohydrate 357.9g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 62.3g | |
| Protein 68.3g | 0% |
| Vitamin D 173.7IU | 0% |
| Calcium 370.5mg | 0% |
| Iron 22.4mg | 0% |
| Potassium 1265.2mg | 0% |
Source of Calories