Tang Zhong Pumpkin Bread (AKA Faux Brioche)

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This pumpkin tang zhong is so good, it’ll fool folks into thinking it’s a rich brioche! It’s also very lightly pumpkin-y, so it’s great for year-round eating.
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I think the little rolls of dough are so precious. Plus they wind up being tasty mini bread loaves if you choose to separate them from the main loaf.
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I used Christine’s Recipes Tangzhong Pumpkin Loaf bread. I have a scale, so this was easy to whip up for me. It’s also easy to change the original tangzhong quantities for 1 recipe’s worth of tangzhong (in the past I’ve wound up having a lot of excess tangzhong hanging around).

Here’s what I did, with a few tweaks:

120g tangzhong (22g flour + 3.5oz/98g water) mix this up, cook over medium-low heat until it become a bit pasty

100g pumpkin puree
1 egg
3.7 oz water
50g milk powder
pinch of salt
40g sugar
2 t active dry yeast
25g melted butter
350g bread flour (if you only have AP, you can toss in a 1-2T of vital wheat gluten to bump things up a bit)

You can mix everything all together (sweet), or do the traditional proof the yeast in some water and sugar, then add everything else in.

Mix it up, let it double in size (~45-60 minutes), then form into mini loaf rolls and proof in bread pans.

Before you bake it, brush it with a beaten egg to get that nice and glossy top.
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So poofy! I had to insist this was NOT brioche, but at least one person tried to insist it must be brioche because it was so tender, fluffy, and golden (thanks to the pumpkin, not tons of egg yolks).

Go forth and tang zhong!

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