Apple Pumpkin Brioche Braid: 7 Ways to Bake Bliss

A Taste of Autumn Magic: Welcoming the Apple Pumpkin Brioche Braid into Your Home

Embracing the Cozy Comfort of Fall Flavors

The air turns crisp. Leaves show vibrant colors. The smell of baking spices fills your home. These signs mean autumn is here. This season brings warmth and joy, especially when you gather loved ones. Baking food makes these colder months feel special. It creates memories and comfort. The Apple Pumpkin Brioche Braid captures these fall feelings perfectly. It offers a unique and delicious taste.

Why You’ll Love This Apple Pumpkin Brioche Braid

More Than Just a Treat: Why This Brioche Braid Will Become Your New Fall Favorite

Irresistible Flavor Fusion

This brioche braid combines sweet apples, warm pumpkin, and soft brioche. These flavors mix together deliciously. Comforting spices make the taste even better. You will love this flavor.

A Show-Stopping Presentation

This braid looks beautiful with its braided shape. It is perfect for parties or as a gift. It adds a “wow” factor to any table. Everyone will notice it.

Surprisingly Achievable

This recipe looks impressive, but it is easy to make. The process is simple and rewarding. You will feel proud making something this delicious from scratch.

How to Make Apple Pumpkin Brioche Braid

Ingredients of : Apple Pumpkin Brioche Braid

Essential Ingredients for Your Pillowy Apple Pumpkin Brioche Braid Dreams

For the Enriched Brioche Dough

• 3 ½ cups (420g) all-purpose flour
• 2 ¼ teaspoons (7g) active dry yeast
• ¼ cup (50g) granulated sugar
• 1 teaspoon salt
• ½ cup (120ml) warm milk (105-115°F/40-46°C)
• 2 large eggs, at room temperature
• ½ cup (113g) unsalted butter, softened and cut into pieces

For the Spiced Apple-Pumpkin Filling

• 2 medium apples, about 1 ½ cups diced (like Granny Smith or Fuji)
• ¾ cup (180g) pumpkin puree (not pumpkin pie filling)
• ¼ cup (50g) brown sugar, packed
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the Egg Wash

• 1 large egg, beaten

Directions of : Apple Pumpkin Brioche Braid

Your Guide to Baking the Perfect Apple Pumpkin Brioche Braid

Preparing the Brioche Dough: The Foundation of Flavor

1. Activate the yeast: Pour warm milk into a small bowl. Stir in 1 teaspoon of the sugar and the yeast. Let it sit for 5-10 minutes until it gets foamy.
2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
3. Add wet ingredients and knead: Pour the yeast mixture and eggs into the dry ingredients. Mix with a spoon or dough hook until a shaggy dough forms. Add the softened butter pieces, one at a time. Knead the dough for 8-10 minutes, until it is smooth and elastic. The dough will become sticky first, then smooth.
4. First rise (proof): Place the dough in a lightly oiled bowl. Turn it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm spot for 1-2 hours, or until it doubles in size.

Creating the Irresistible Apple Pumpkin Filling

1. Core and dice the apples: Wash, core, and dice the apples into small pieces. You do not need to peel them.
2. Combine all filling ingredients: In a medium saucepan, combine the diced apples, pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, lemon juice, and cornstarch.
3. Cook until tender and thick: Cook the mixture over medium heat, stirring often. Cook for 8-10 minutes, until the apples are tender and the mixture thickens.
4. Allow to cool completely: Remove the saucepan from the heat. Let the filling cool completely before you use it. This prevents the dough from getting soggy.

Assembling and Braiding Your Apple Pumpkin Brioche Masterpiece

1. Punch down and divide the dough: Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Divide the dough into three equal pieces.
2. Roll out dough for the braid base: Take one piece of dough. Roll it into a rectangle, about 14×8 inches.
3. Spread the cooled filling evenly: Spread one-third of the cooled apple pumpkin filling over the rolled dough rectangle, leaving a small border around the edges.
4. Explain braiding technique:
5. Making the Braid: Roll up the dough rectangle tightly from one long side, forming a log. Pinch the seam to seal it. Repeat this process with the remaining two pieces of dough and filling. Now you have three filled logs.
6. Place the three logs side by side. Pinch the tops together to join them.
7. Carefully braid the three logs together, just like braiding hair. Keep the braid firm but do not pull too tightly.
8. Pinch the ends together to seal the braid.
9. Second rise (proof): Carefully transfer the braided dough to a baking sheet lined with parchment paper. Cover it loosely with plastic wrap or a clean kitchen towel. Let it rise in a warm spot for another 30-45 minutes, or until it looks puffy.

Baking to Golden Perfection

1. Preheat oven: Preheat your oven to 375°F (190°C).
2. Egg wash application: Brush the top and sides of the risen brioche braid with the beaten egg wash. This gives it a golden shine.
3. Baking time and temperature: Bake for 25-30 minutes, or until the brioche is golden brown and cooked through. If it starts to brown too quickly, you can cover it loosely with aluminum foil.
4. Cooling instructions: Remove the braid from the oven. Let it cool on the baking sheet for 10 minutes, then transfer it to a wire rack to cool completely.

How to Serve Apple Pumpkin Brioche Braid

Delightful Serving Suggestions

Serve this warm with a light dusting of powdered sugar. You can also pair it with a scoop of vanilla bean ice cream or a dollop of whipped cream. It tastes great with coffee, tea, or cider for breakfast or brunch.

How to Store Apple Pumpkin Brioche Braid

Tips for Brioche Braid Success

Store your Apple Pumpkin Brioche Braid at room temperature in an airtight container for 2-3 days. For longer storage, refrigerate it. You can reheat slices gently in the microwave or oven.

Tips to Make Apple Pumpkin Brioche Braid

Tips for Brioche Braid Success

• Do not overmix the dough. Mix until smooth and elastic, but stop there.
• Ensure the filling is completely cool before you assemble the braid. Hot filling can make the dough soggy.
• Properly proofing the dough is important for a light and airy texture. Take your time with the rises.

Variation

Creative Variations to Try

• Add a drizzle of caramel sauce or a cream cheese glaze after baking.
• Use other spices like ginger or allspice in the filling.
• Mix in chopped nuts such as pecans or walnuts for extra texture.
• Make individual mini braids or buns instead of one large braid.

FAQs

Your Apple Pumpkin Brioche Braid Questions Answered

Can I make the Apple Pumpkin Brioche Braid dough ahead of time?

Yes, you can. After the first rise, you can put the dough in the refrigerator for up to 24 hours. When you are ready to bake, let the dough come to room temperature for about 30-60 minutes before you punch it down and continue with the recipe.

What’s the best way to store leftover Apple Pumpkin Brioche Braid?

Store leftover brioche braid at room temperature in an airtight container for 2-3 days. For longer storage, you can keep it in the refrigerator for up to 5 days. You can also freeze it, wrapped tightly, for up to 1 month. Warm it gently before serving.

My Apple Pumpkin Brioche Braid turned out dense. What went wrong?

A dense brioche braid often means the dough did not rise enough. This can happen if the yeast was not active, the room was too cold for rising, or you kneaded the dough too much. Make sure your yeast is fresh and let the dough rise in a warm spot until it doubles in size.

Apple Pumpkin Brioche Braid

This recipe features a rich, buttery brioche dough braided with a luscious filling of spiced apples and pumpkin puree, creating a delicious and visually stunning treat. It's perfect for brunch, dessert, or a festive gathering.

Print Recipe Pin Recipe

Prep Time 3 hours hrs 20 minutes mins

Cook Time 28 minutes mins

Total Time 3 hours hrs 48 minutes mins

Servings 8 slices

Calories 380 kcal

Equipment

• Small bowl
• Large mixing bowl
• Spoon
• Dough hook (optional)
• Plastic wrap or kitchen towel
• Medium saucepan
• Whisk
• Knife
• Cutting board
• Rolling pin
• Baking sheet
• Parchment paper
• Pastry brush
• Wire rack

Ingredients

  

For the Enriched Brioche Dough

• 3 ½ cups all-purpose flour (420g)
• 2 ¼ teaspoons active dry yeast (7g)
• ¼ cup granulated sugar (50g)
• 1 teaspoon salt
• ½ cup warm milk (120ml) (105-115°F/40-46°C)
• 2 large eggs at room temperature
• ½ cup unsalted butter (113g), softened and cut into pieces

For the Spiced Apple-Pumpkin Filling

• 2 medium apples about 1 ½ cups diced (like Granny Smith or Fuji)
• ¾ cup pumpkin puree (180g) (not pumpkin pie filling)
• ¼ cup brown sugar (50g), packed
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the Egg Wash

• 1 large egg beaten

Instructions

 

Dough Preparation

• Activate the yeast by combining warm milk, 1 teaspoon of sugar, and yeast in a small bowl; let it sit for 5-10 minutes until foamy.
• In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
• Pour the yeast mixture and eggs into the dry ingredients, mixing until a shaggy dough forms. Add softened butter pieces one at a time, then knead for 8-10 minutes until the dough is smooth and elastic.
• Place the dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm spot for 1-2 hours until doubled in size.

Filling Preparation

• Wash, core, and dice the apples into small pieces; peeling is not necessary.
• In a medium saucepan, combine the diced apples, pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, lemon juice, and cornstarch.
• Cook the mixture over medium heat, stirring often for 8-10 minutes, until the apples are tender and the mixture thickens.
• Remove the saucepan from heat and allow the filling to cool completely before use to prevent the dough from becoming soggy.

Assembly and Baking

• Once the dough has doubled, gently punch it down, transfer to a lightly floured surface, and divide into three equal pieces.
• Take one piece of dough and roll it into a 14x8 inch rectangle.
• Spread one-third of the cooled apple pumpkin filling evenly over the rolled dough rectangle, leaving a small border.
• Roll up the dough rectangle tightly from one long side, forming a log, and pinch the seam to seal; repeat this process for the remaining two pieces of dough and filling.
• Place the three filled logs side by side, pinch the tops together to join them, and carefully braid them together firmly.
• Pinch the ends together to seal the braid.
• Carefully transfer the braided dough to a parchment-lined baking sheet, cover loosely, and let rise for another 30-45 minutes until puffy.
• Preheat your oven to 375°F (190°C).
• Brush the top and sides of the risen brioche braid with the beaten egg wash.
• Bake for 25-30 minutes, or until golden brown and cooked through, covering loosely with aluminum foil if it browns too quickly.
• Remove the braid from the oven, let it cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure the apple-pumpkin filling is completely cooled before spreading it on the dough; this prevents the brioche from becoming soggy. When braiding, keep the logs firm but avoid pulling too tightly to maintain a good structure. If the brioche starts to brown too quickly during baking, loosely cover it with aluminum foil to prevent over-browning while allowing the inside to cook through.