Chocolate-Pumpkin Brioche Twists

These chocolate-pumpkin brioche twists combine tender, pumpkin-spiced dough with a luscious chocolate filling. Shaped into elegant twists, they’re ideal for fall mornings, brunch gatherings, or a decadent snack, offering a perfect balance of sweet, spice, and chocolate in every bite.

Recipe Information

Total Time:

Yield:

6 twists

Ingredients

Dough

3 cups all-purpose flour, divided

2 teaspoons active dry yeast

1 teaspoon granulated sugar

½ teaspoon coarse kosher salt

⅓ cup warm whole milk (120°F to 130°F)

5 tablespoons salted butter, softened

1 large egg

½ cup canned pumpkin

1 teaspoon pumpkin pie spice

‍

Filling

5 tablespoons salted butter

⅔ cup granulated sugar

3 oz. 60% cacao bittersweet chocolate baking bar, coarsely chopped

⅓ cup unsweetened cocoa powder

‍

Directions

For dough, in a large mixing bowl of a stand mixer fitted with the paddle attachment, mix ½ cup flour, yeast, sugar and salt on low just until combined. Gradually beat in warm milk; beat in butter and egg until combined. Beat in pumpkin and pumpkin pie spice.
Beat on medium for 2 minutes, scraping sides of bowl occasionally. Slowly beat in remaining 2½ cups flour, ½ cup at a time, until combined. Using dough hook attachment on stand mixer, knead dough for 8 to 10 minutes or until smooth and elastic. Shape dough into a ball. Place in a large, lightly greased bowl; turn once to grease surface of the dough. Cover dough loosely with plastic wrap and cloth towel. Refrigerate for 4 hours or overnight.
Remove dough from refrigerator; let stand at room temperature 30 minutes.
For filling, melt butter in a small saucepan over medium heat. Stir in sugar; cook for 2 minutes, stirring constantly. Remove from heat; stir in chocolate until melted and smooth. Stir in cocoa powder until smooth.
Line a large rimmed baking pan with parchment paper. Lightly spray with nonstick cooking spray; set aside.
Turn dough out onto a floured surface. Roll into an 18×12-inch rectangle. Cut dough into 3 (18×4-inch) rectangles. Spread chocolate filling over the dough rectangles to within ½ inch of the edges.
Starting at a long edge, tightly roll up each rectangle to make an 18-inch-long rope. Cut each rope crosswise in half to make 6 (9-inch-long) ropes. Split each 9-inch rope lengthwise in half to expose layers of dough and chocolate filling. Loosely tie each split rope into a knot; tuck ends under bottom of twist. Place twists 3 inches apart in prepared baking pan. Loosely cover with plastic wrap sprayed with nonstick cooking spray. Let rise for 30 minutes or until puffed slightly.
Preheat oven to 375°F. Bake for 15 to 17 minutes or until lightly browned. Cool on wire rack.