First, prepare the pumpkin puree. To do this, cut the pumpkin into cubes, wrap it in foil and bake in the oven at 392°F until it becomes soft. It can also be boiled or baked in the microwave. Then, puree the soft pumpkin with a blender or crush it.
Heat the milk slightly until warm, add a teaspoon of sugar and a teaspoon of flour, and mix well. Add the dry yeast and let the pre-ferment sit for 10-15 minutes until foam appears.
Sift the flour into a bowl where you will knead the dough, then add salt and sugar. Add the activated yeast and start kneading the dough. Add the eggs one at a time, making sure they are at room temperature, and knead the dough constantly. You can use a mixer or your hands for kneading. Then knead the dough with your hands for 10 minutes.
Gradually add the pumpkin puree and softened butter to the dough: add some of the puree, knead the dough, then add some of the butter, and knead again. Repeat until the puree and butter are completely absorbed into the dough and it becomes homogeneous and smooth.
Cover the dough with a towel and put it in a warm place for 1.5 hours until it increases at least 3 times in size. Knead the dough again, cover the bowl with saran wrap, and refrigerate for at least 3 hours or overnight.
Take the dough out of the refrigerator and leave it in a warm place for 30 minutes. Knead the dough again, grease a baking dish with butter, and divide the dough into 4 equal balls. If the balls are sticky, grease them with butter too. Put these balls in a 12 Inch long rectangular baking dish. Cover the dish with a towel and leave the dough balls to rise for 1 hour in a warm place. Then, gently grease them with a mixture of 1 egg yolk and 0.5 tablespoon of milk.
Place the brioche in a preheated oven at 356°F for 30 minutes until it becomes golden brown. Leave the finished brioche in the baking dish for 5-10 minutes, then remove it and cool on a wire rack.
To speed up the rising process, you can place the dough in a warm oven (turned off) with a bowl of hot water next to it. This will create a warm and humid environment that's perfect for yeast activation and dough rising.
Make sure to let the finished brioche cool completely on a wire rack before slicing and serving. This will allow the bread to set properly and prevent it from becoming too dense.
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