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Pumpkin Brioche Braided Breakfast (Danish) Bread

A delicious dessert, breakfast, or bread to serve as an afternoon pick-me-up with coffee or tea. This is a perfect treat for fall.

Prep Time: 20 minutes

Refrigeration Time: Best to let sit in the refrigerator overnight

Cook Time: 25 minutes

Proof Time: 1 ½ hours

Yield: 1; 15-inch loaf




  • 2 ¼ cups (275 grams) all-purpose flour
  • 2 teaspoons (7 grams) instant yeast
  • 2 tablespoons (25 grams) white granulated sugar
  • ½ teaspoon salt
  • 2 large eggs
  • ¼ cup + 1 tablespoon (70 ml) whole milk, lukewarm
  • ⅓ cup + 2 tablespoons (100 grams) cold unsalted butterr, cut into small dices


  • 1 (15-ounce can) pure pumpkin puree
  • ¼ cup Frigo® Whole Milk Ricotta Cheese
  • ⅓ cup light brown sugar
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie seasoning, or substitute equal parts ground cloves, ginger, nutmeg, and allspice
  • 1 teaspoon pure vanilla extract
  • Pinch salt

Egg Wash:

  • 1 large egg


  • ½ cup confectioners’ sugar
  • 2 tablespoons spiced rum, or substitute water
  • ¼ teaspoon pumpkin pie seasoning, or substitute equal parts ground cloves, ginger, nutmeg, and allspice)
  • ½ cup granola


Make the dough in the large bowl of a stand mixer. Place the flour, yeast, sugar, salt, eggs, and milk in the bowl. Mix it until it all comes together and then knead for five minutes or so until smooth and slightly elastic.

Add the butter and work it into the dough again. This is more easily done with a stand mixer, but it is perfectly possible by hand; just get in there and scrape, squeeze, and knead the dough energetically until the butter is evenly incorporated and the dough is smooth, soft, and elastic. (It will still be quite sticky though).

Place the dough in a large bowl, cover, and refrigerate for 2 hours or overnight. Note: The dough will keep for a couple of days in the fridge.

When the dough has chilled, make the filling by stirring together pumpkin puree, Frigo® Whole Milk Ricotta Cheese, brown sugar, butter, ground cinnamon, pumpkin pie seasoning, pure vanilla extract, and a pinch of salt until evenly incorporated. Set aside.

On a piece of lightly floured baking parchment, roll the brioche dough out into a rectangle about 10-inches x 15-inches. Move the paper and dough onto a baking sheet. Spread the pumpkin puree on one side of the dough leaving the other side of the dough uncovered. Fold the uncovered dough over the side with pumpkin puree and gently press to close. With a sharp knife, slice strips ¼ -inch to ½ -inch wide on top exposing the pumpkin puree.

Loosely cover the dough with cling film and leave it to rise until it is puffy, almost doubled in size, and springs back when you press it gently with a finger, about 1 – 1½ hours.

When the dough is ready to bake, preheat the oven to 350°F. Beat the egg and gently brush over the dough with a pastry brush. Cover with foil to prevent darkening too quickly. Bake for 20-25 minutes.

Meanwhile, make the glaze by whisking together confectioner’s sugar, spiced rum or water, and pumpkin pie seasoning. Set aside.

Once baked, let the bread cool slightly, drizzle with glaze, and sprinkle with granola.