Are they actually brioche? Or cakes in brioche molds?

Do I understand you made a recipe from this forum? Or the picture was?

Confused....but glad they're delicious. :)

It looks like a quick bread or muffin baked in brioche tins. Actual brioche looks different and would have the top knot.

The bakery / cafe that I ran for 35 years made pumpkin muffins in these tins and they were our most popular item. The crenellations give crispy edges that people love—- not the same if you use standard muffin pans with paper liners. Unmolding can be a bear. Baker’s Joy or Vegelene pan spray wirk the best.

PS after many years of daily use the pans get dark in color, which yields nicer crisping. We actually sold some of our highly experienced tins upon request.

@lisaam, they might even be punpkin. 😉

The numbers in red are to make a single dozen.. Golden raisins give a fruitier flavor than dark ones. When I bake at home I nudge the sugar down a little and use a bit of whole wheat flour.

The last month we were open I believe we sold about 8500 and that was with my amazing reduced-by-covid team.

I'm confused, as well ... so, this is lisaam's recipe? That got from here? Is that your picture or hers?

My picture, Lisaam’s recipe. The clove amount felt like a lot so I halved, but next time I’ll try as written. Nutmeg, I had the grater out and everything but then I forgot to add. I love nutmeg so that’ll go in next time for sure. Walnuts, I’m iffy on nuts in my food so I omitted.

I made roughly the 2x amount, scaled down just a bit for a 15oz can of pumpkin. This made a dozen muffins so I guess my tins are too large by double but they worked. I used ensaymada molds instead of brioche.

They look great!

Vegalene - That’s a new one to me. Liking the reviews but not the quantity I’d have to buy or Amazon delivery times. Do you agree it’s less prone to leaving that dreaded sticky residue? That might tempt me. I might make stocking stuffers out of the extra bottles.

I've made pumpkin muffins before...but I've never seen a pan like that....interesting.

The pumpkin muffins will stick to the pan with Pam. At the bakery we didn’t have time to grease each pan individually. My staff got very unhappy if we ran out of Vegelene. Since I closed the business and occasionally bake at home, I’ve been happy with Baker’s Secret. Regarding residue, I can’t really say if it does more than something else. For other baking projects I’m happy enough to use typical pan spray or grease and flour but all those curves in the brioche tins need hardcore help.

I'm more likely to do an old fashioned pan preparation for cakes and the like, but I do use spray for daily bread, pie, egg bakes, etc. I've been mostly using Spectrum Naturals Organic Sunflower, but sometimes use TJ's Avocado mister (not so much for preparing pans, though). These don't seem to leave the dreaded gunk. But it's just oil and sprayablity stuff--nothing whizz-bang to aid release (grease and Wondra or cocoa works so very well and only takes a minute...). Ingredients for the Sunflower oil spray: 100% mechanically (expeller) pressed naturally refined high oleic organic sunflower oil, organic grain alcohol from corn, soy lecithin, and propellant--compressed gas.

UPDATE: Coincidentally, I opened my last sprayer of sunflower oil. It seems that Spectrum doesn't make them anymore!