Pull-Apart Pumpkin Brioche with Cheddar

Follow our step-by-step guide on how to make Pull-Apart Pumpkin Brioche with Cheddar.

1. Step 1

   In the bowl of a stand mixer, combine the unsalted butter, 2 1/2 cups of all-purpose flour, shredded Cheddar cheese, eggs, water, nonfat dry milk, pumpkin puree, white sugar, instant yeast, and salt. Mix on medium-high speed until a smooth and shiny dough forms, about 15 minutes.

2. Step 2

   Sprinkle most of the remaining 1/4 cup of flour onto a clean work surface and turn the dough out onto it. Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let it rest until it has doubled in size, approximately 1 hour.

3. Step 3

   After the dough has risen, transfer it to the refrigerator and chill for 3 hours.

4. Step 4

   Prepare a work surface by laying out two pieces of kitchen string in an X shape on lightly floured parchment paper. Lay another pair of strings across the X, repeating until a circle is formed. Place the dough ball in the center and tie the strings over the top. Trim any excess string and cover the dough with plastic wrap. Let it rise in a warm place until puffy and doubled in size, about 2 to 3 hours.

5. Step 5

   Preheat your oven to 400°F (200°C). In a small bowl, beat the egg white and milk together to create a glaze. Unwrap the dough and brush it with the glaze. Carefully lift the parchment paper onto a baking sheet.

6. Step 6

   Bake in the preheated oven for 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking, tenting with aluminum foil after 15 minutes, for an additional 30 to 35 minutes. Allow the bread to cool on a wire rack until it is no longer hot to the touch.

7. Step 7

   Once cooled, flip the bread over and cut the kitchen strings from the bottom, carefully pulling them out. Poke a cinnamon stick through the center of the top of the bread for a decorative touch.