Pumpkin brioche and garlic-infused oil spread

Pumpkin brioche and oil spreads method

• Dissolve the yeast in the warmed milk, then add the pumpkin purée and mix until combined.
• Add the brown sugar and salt, mixing until fully incorporated.
• Add the flour and eggs, then mix using a dough hook until a dough forms. Continue mixing for a further 5 minutes.
• Gradually add the softened butter, mixing well between each addition until fully incorporated. Transfer the dough to a greased bowl, cover and leave in a warm place to prove until doubled in size.
• Gently remove the dough from the bowl and shape into a pumpkin. Tie butcher’s string around the dough to create the pumpkin shape.
• Bake in a preheated oven at 190°C for approximately 20 minutes, depending on the size, until baked through.