Pumpkin brioche with chocolate chips

I peel, deseed and dice pumpkin and steam, or bake.

I dry cooked pumpkin on kitchen paper, weigh 160 g and blend with eggs.

It makes soft cream.

I put both flours, yeast and sugar in mixer, or knead by hand.

I fit hook and knead in pumpkin cream.

I add vanilla and salt and knead until dough leaves sides.

I add softened, not melted butter gradually, incorporating each piece first, then knead until smooth. Add chocolate chips now or follow original method.

I melt reserved 20 g butter and grease work surface with half.

I form a ball.

I put in a bowl buttered with remainder, cover and rise in switched-off oven with light on for 2 and a half hours.

I butter and flour tin; dough should more than double.

I turn out and flatten.

I divide into 4 equal-weight pieces.

I form 4 rectangles and put 25 g chocolate chips on each.

I fold 4 corners inwards to form sealed parcels.

I turn seam down.

I roll into 4 sealed balls.

I place in tin, cover and rise in switched-off oven with light on for half an hour.

Once puffed again, I gently brush beaten egg.

I add flaked almonds, or hazelnuts, walnuts or pistachios.

I bake at 170°C conventional for about 35/40 minutes, covering with foil if too dark. Test with a wooden skewer, which should come out dry.

I cool slightly before unmoulding. Keeps several days under a dome or freezes sliced. Delicious, soft and fragrant.

Next day, a toasted slice was wonderful.