Pumpkin Brioche with Chocolate Swirl

In the bowl of a stand mixer, combine the flour, sugar, yeast, salt, and ground cinnamon over low speed with the paddle attachment in place. Add the eggs, milk, and pumpkin, then mix just until a dough starts to form.

Remove the paddle attachment and swap for the hook attachment. Knead the dough on medium speed for 2 minutes. It should be firm and have pulled away from the sides of the bowl by the time you're done. If not, add a tablespoon of flour until it does. Dough should not, however, look dry - it should be very sticky.

Now, with the mixer on medium-low speed, add in half of the butter slices. Continue to knead for 2 minutes. Stop the mixer and use a rubber spatula to somewhat fold the dough over the unmixed butter, trying to incorporate the butter into the dough as best as you can. Turn the mixer back onto medium-low speed and add the rest of the butter. Continue to mix for another 4 minutes.

Turn the dough out onto a very lightly floured board. Fold the dough in towards the center at 12, 3, 6, and 9 o'clock. Place the dough in a large, greased bowl. Cover the bowl with plastic wrap. Turn on your oven’s warm setting for 30 seconds before shutting off the oven, then placing the bowl of brioche in the oven. Close the oven door and let the dough rise in this warm, draft-free place for approximately 1 1/2 hours, or until the dough has almost doubled in size.

Gently take the dough out and place it back on your lightly floured board. Again fold the dough in towards the center at 12, 3, 6, and 9 o'clock. Place the dough back in the bowl and cover with plastic wrap. Refrigerate the brioche overnight.

The next day, turn your dough out onto a lightly floured board. Roll the dough out into a 9 inch long and 7 inch wide rectangle.

Create your chocolate filling by melting the chocolate in a bowl set over simmering water. Once the chocolate has melted, stir in the sugar and ground cinnamon. Use a brush or rubber spatula to spread this filling over the dough, leaving a 1/4 inch border clear along the edges of the dough.

Roll the dough into a log, similar to a jellyroll or cinnamon roll, with the seam-side facing down. Refrigerate for 20 minutes. Then, take a sharp knife and slice the log, vertically, straight down the middle, starting 1 inch from the top of the log. You should get a wishbone shape from the dough. Gently braid the two strands together before fitting the dough braid into a greased 1 lb. loaf pan.

Cover the loaf pan with a light kitchen towel and let the dough proof for another 40 minutes to 1 hour. It's finished proofing when you can gently press down on the top of the dough with your finger and find the dough immediately springs back.

Once proofed, lightly brush the top of the dough with a beaten egg. Bake the brioche at 375°F for approximately 25 minutes, until deep golden brown. To check for readiness, insert a toothpick in the center - it should come out clean. To enjoy, let the brioche come to room temperature for best flavor and texture.