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.
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.