Pumpkin bun

Pumpkin bun

Brioche bun filled with spiced pumpkin custard and streusel

Super delicious bread, silky filling, crunchy streusel, and the most autumnal smell you can imagine. The custard is quite sweet and intense, but it works as a small amount in the center.

Make the custard

Can be done while brioche is rising.

  1. Combine 2/3 cup pumpkin puree and 33g brown sugar. Cook over low heat for about 5 minutes, stirring.

  2. Scald 2/3 cup milk and 2/3 cup cream.

  3. Beat 4 egg yolks, 19g cornstarch, 1/4 tsp salt, and 133g sugar until thick and pale.

  4. Temper the egg yolk mixture into the milk mixture.

  5. Add pumpkin mixture. Cook, stirring constantly, until thick and beginning to boil, 5-7 minutes. Continue to cook another 3 minutes until thick like a pudding, smooth and glossy.

  6. Strain, then stir in 1 tsp vanilla, 1/2 tsp each of ginger, cinnamon and cardamom, 2/3 tbsp butter, and 2 tsp bourbon.

  7. Refrigerate.

Make the brioche

  1. Combine 180g bread flour, 80g all purpose flour, 3 large eggs (155g), 26g milk, 1.5 tsp salt, 3 grams yeast (1 tsp) in a stand mixer with a dough hook. Mix for 4 minutes on low (stir or speed 2).

  2. Increase speed to medium (speed 2 to 4) and mix for 3 minutes.

  3. Add 50g sugar in three additions. Mix 3 minutes between each addition.

  4. Add 150g cold, pliable butter and mix for 5 more minutes.

  5. Dough should be smooth and stretchy, passing the windowpane test.

Rise and boule

  1. Let rise, covered in the bowl, for 1 hour.

  2. Refrigerate for 1 hour until firm enough to handle.

  3. Pre-shape the brioche into 50g boules. Use enough flour to keep from sticking.

  4. Refrigerate the boules for at least 30 minutes, or up to 2 days well covered.

Shaping, filling, and baking

  1. Reshape each boule into a disc. It should be 3-4 inches diameter.

  2. Brush with egg wash (1 whole beaten egg).

  3. Let rise for 2 hours until puffy.

  4. Firmly press in the centers of the discs to deflate. This should create a bowl about 2 inches diameter.

  5. Egg wash again. Fill with custard and sprinkle with streusel.

  6. Bake for ??? at 350°.

Butter must be cold because the dough warms so much with mixing.

Pastry cream adapted from Vanilla Bean Blog's donuts with pumpkin cream, streusel from Art of the Pie by Kate McDermott, and brioche adapted from SF Baking Institute. This is a scaled down version of what I baked, which made too much brioche. This should make 12 50g boules, but I have not tested.

Streusel recipe not included above, but you could really use any streusel or crumble. I used an oat and walnut crumble topping, but not sure I liked the oats for this.

Pastry cream was SO good, would be great for other uses too.