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sourdough pumpkin brioche twist

Sourdough Pumpkin Brioche Twist (Trader Joe’s Copycat)

Course: Dessert, Snack
Cuisine: American
Keyword: sourdough babka, sourdough breakfast ideas, sourdough fall recipes, sourdough pumpkin brioche, sweet stiff starter, Trader Joe’s pumpkin brioche
Prep Time: 1 day
Cook Time: 45 minutes
Total Time: 1 day
Servings: 1 Loaf
This naturally leavened Sourdough Pumpkin Brioche Twist is soft, buttery, and filled with warm fall spices. Inspired by the Trader Joe’s favorite, this loaf uses a sweet stiff starter for a mild flavor and perfect rise, plus real pumpkin for flavor and color. It’s the ultimate cozy bake.
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Equipment

  • 1 Kitchen Scale
  • 1 Jar for starter
  • 1 rubber spatula
  • 1 Stand mixer with dough hook or large bowl if mixing by hand
  • 1 Bowl cover
  • 1 Small bowl and fork to mix filling
  • 1 Rolling Pin
  • 1 Bench Scraper
  • 1-2 Bread Pans 9×5 or 10×5 You'll need either a loaf pan or foil to cover in the oven
  • 1 Pastry Brush for glaze
  • 1 Thermometer (for internal temp)
  • 1 Measuring Tape

Ingredients

Sweet Stiff Starter (Levain)

Dough

  • 110 g sweet stiff starter from above
  • 145 g pumpkin purée not pie filling
  • 85 g half and half or whole milk
  • 1 large egg ≈ 50 g
  • 60 g granulated sugar
  • 6 g fine sea salt
  • 320 g unbleached bread flour
  • 45 g softened unsalted butter added after initial mix

Pumpkin Spice Filling

  • 50 g unsalted butter softened
  • 45 g brown sugar
  • 1 ½ tsp ground cinnamon
  • 1 tsp pumpkin pie spice

Maple Butter Glaze (optional)

  • 1 tbsp pure maple syrup
  • 1 tbsp unsalted butter
  • 1 pinch sea salt

Instructions

Make the Sweet Stiff Starter (Levain) – Day 1, Evening

  • You’ll make this starter separately from your main sourdough jar — just take 15 g of sourdough starter to build this levain since we’ll be using all of it.
    In a jar, mix 15 g starter, 25 g water, 55 g bread flour, and 15 g sugar. Stir and knead until a stiff dough ball forms. Let it ferment overnight at room temperature (around 70-72°F). It’s ready when it’s puffed, domed, and just starting to flatten.
    Tip: Set out 45 g butter overnight to soften for the dough tomorrow.

Mix the Dough – Day 2, Morning (8 AM)

  • In the bowl of a stand mixer, combine:
    145 g pumpkin purée, 85 g half and half or whole milk, 1 large egg, 60 g sugar, 110 g sweet stiff starter (from above), 320 g bread flour, 6 g salt
    Mix on low speed (Speed 2 on KitchenAid) with dough hook until a rough dough forms, about 5–7 minutes. Let the dough rest for 10 minutes to help gluten start developing.
  • Add the Butter & Develop Gluten
    After resting, add 45 g softened butter, one tablespoon at a time, mixing on low until incorporated. Increase to medium speed (Speed 3 on KitchenAid) and knead until the dough starts to turn into a smooth ball and passes the windowpane test. This can take about 15–20 minutes total depending on your mixer. Give your mixer breaks in between mixing if needed.
    It should pass the windowpane test: stretch a small piece until thin enough to see light without tearing.
  • Bulk Fermentation – 9 AM–2 PM
    Transfer the dough to a greased bowl, cover, and let rise at 78°F for 4–6 hours. The dough should look puffy and increase by about 50–70%, but won’t fully double because of the butter and sugar.
  • Cold Proof Overnight – Day 2 Evening
    Keep the bowl covered and refrigerate overnight (8–12 hours).

Shape & Fill – Day 3 Morning (8 AM)

  • In a small bowl, make the filling: mix 50 g softened butter, 45 g brown sugar, 1 ½ tsp cinnamon, and 1 tsp pumpkin pie spice until smooth.
    Lightly flour your work surface. Roll the chilled dough into a 10×14-inch rectangle. Spread the filling evenly across, leaving a 1-inch border. Roll tightly from the shorter side into a log. Slice the log lengthwise into 2 strips, place them side-by-side with cut sides up, twist them together, and tuck the ends under.
    Transfer to a greased 9×5 or 10×5 loaf pan.
    Tip: If the dough becomes too soft to work with, refrigerate it for 10–15 minutes between steps.
  • Final Proof – 8:30 AM–12 PM
    Cover the loaf pan and let rise at 78°F for 4–5 hours, or until the loaf looks very puffy, jiggly, and near the top of the pan. Be patient — enriched sourdough proofs slowly but it's worth it for the light, airy texture!
  • Bake – 12 PM
    Bake at 350°F (175°C):
    20 minutes covered with loosely tented foil or another inverted loaf pan
    Then 25 minutes uncovered, until deep golden brown and the internal temp reaches 190–195°F.
    Total bake time: 40–45 minutes.
    Optional Glaze: Melt 1 Tbsp butter, 1 Tbsp maple syrup, and a pinch of salt together, then brush over the hot loaf right out of the oven for a sweet shiny finish.
  • Let cool for 10 minutes before removing from the pan. Slice once fully cooled and enjoy!

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