I've heard my bread companions rave about the Pumpkin Pie Brioche dough ever since I joined the HBinFive group in January. I've been so eager to give it a try.
I decided to make the Pear and Apple Coffee Cake from the ABinFive recipe (although I used only apples) using the Pumpkin Pie Brioche dough. It's almost like a layer cake, with a bottom layer of dough topped with sliced apples and brown sugar, an oat crumble topping, and then another layer repeating.
The consensus in our house was that this cake was OK. The dough is heavy and the result was a dough-like cake.
Even the brioche loaf I made was heavy. It had a wonderful cinnamon flavor, but overall this dough disappointed me a bit, considering what a fan I am of the ABinFive brioche and the whole wheat variation from HBinFive, as well.
I like it when we are all really excited and pleased with what we have made, but I suppose a difference in experience gives us depth as bakers.