This brioche will knock your socks off. Incorporating streusel into the physique of this calmly sweetened loaf infuses the bread with a fragile orange essence. It is utterly undoubtedly well worth the effort.
Sweet Potato Brioche with Orange-Pecan Streusel
- Bread:
- 1 big or 2 small sweet potatoes
- ½ cup warmth water (105°F to 110°F)
- ½ cup (100 grams) granulated sugar, divided
- 3 tablespoons (27 grams) energetic dry yeast
- 4 big eggs, divided
- 1⅓ cups (167 grams) plus 4½ cups (563 grams) all-purpose flour, divided
- 1 tablespoon (9 grams) kosher salt
- 1 cup (227 grams) unsalted butter, softened
- Streusel:
- 1⅔ cups (209 grams) all-purpose flour
- 1 cup (113 grams) finely chopped pecans
- ⅓ cup (73 grams) firmly packed delicate brown sugar
- ⅓ cup (67 grams) granulated sugar
- Zest of 1 orange
- 1 teaspoon (3 grams) kosher salt
- ½ cup (113 grams) unsalted butter, melted
- 1 big egg, calmly overwhelmed
- Preheat oven to 400°F. Line a baking sheet with foil.
- For bread: Scrub sweet potatoes, pay dry, and pierce quite a few situations with a fork. Bake until tender, about 1 hour. Let cool for 10 minutes. Peel and mash pulp with a fork.
- Throughout the bowl of a stand mixer fitted with the paddle attachment, combine ½ cup warmth water, ¼ cup (50 grams) sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. Add 1 egg and 1⅓ cups (167 grams) flour; beat at low velocity until clear, 2 to a few minutes. Take away paddle, and cover; let rise until doubled in dimension, 30 to 45 minutes. (On the end of this preliminary fermentation course of, there must be small bubbles forming throughout the sides of mixture.)
- Change paddle attachment, and add sweet potato purée, salt, remaining 3 eggs, remaining 4½ cups (563 grams) flour, and remaining ¼ cup (50 grams) sugar; beat at low velocity until blended, stopping to scrape sides of bowl. Improve mixer velocity to medium, and beat until dough is clear and elastic, 2 to a few minutes. WIth mixer working at medium velocity, add butter, 1 tablespoon (14 grams) at a time, letting every bit incorporate sooner than together with the next. Spray an enormous bowl with cooking spray. Place dough in bowl, turning to grease excessive. Cowl and let rise in a warmth, draft-free place (75°F) until doubled in dimension, about 2 hours.
- For streusel: In a medium bowl, whisk collectively flour, pecans, sugars, zest, and salt. Drizzle with melted butter, and stir with a picket spoon until blended. Crumble alongside together with your fingertips until desired consistency is reached.
- Preheat oven to 350°F. Spray 2 (9×5-inch) loaf pans with cooking spray, and line pans with parchment paper.
- Find yourself dough onto a calmly floured flooring. Punch down dough, and divide in half. Cowl loosely and let leisure for 10 minutes. Roll half of dough proper right into a 16×9-inch rectangle. Sprinkle with one-fourth of streusel. Starting with one fast side, roll dough jelly-roll mannequin; press seam to seal. Place dough, seam side down, in prepared pan. Repeat with remaining dough and one-fourth of streusel. Cowl and let rise in a warmth, draft-free place (75°F) for 30 to 45 minutes. Brush risen loaves with overwhelmed egg, and sprinkle with remaining streusel.
- Bake until golden brown and a thermometer inserted in center registers 190°F, 45 minutes to 1 hour, defending loosely with foil halfway by way of baking to forestall additional browning, if obligatory. Let cool in pans for 10 minutes. Take away from pans, and let cool totally on wire racks.
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