Why Make This Recipe
This brioche braid is special for many reasons. It has a melt-in-your-mouth texture. The brioche is buttery, light, and tender. It perfectly holds the autumn flavors. You get a mix of apple, pumpkin, and warm spices. These flavors together taste like fall. The braids look beautiful. They will impress anyone at a meal, from brunch to a holiday dinner. The braid has a good balance of sweet and spice. It is sweet but not too sweet, with cinnamon, nutmeg, and ginger. This recipe is also good for beginners. The steps are clear, so even new bakers can make a nice and tasty braid.
How to Make Apple Pumpkin Brioche Braid
Making this Apple Pumpkin Brioche Braid involves preparing the dough, making the fillings, assembling the braid, and then baking it. You will first activate the yeast for the brioche dough and then mix all the dough ingredients. After the dough rises, you prepare the apple and pumpkin fillings. Then you roll out the dough, spread the fillings, and cut it into strips. You braid these strips, let the whole braid rise again, and then bake it until it’s golden brown. Finally, you glaze it.
Ingredients of : Apple Pumpkin Brioche Braid
For the Brioche Dough:
- All-purpose flour
- Granulated sugar
- Active dry yeast
- Warm milk
- Large eggs
- Unsalted butter, softened
- Salt
For the Apple Filling:
- Apples (e.g., Honeycrisp, Gala), peeled, cored, and finely diced
- Brown sugar
- Ground cinnamon
- Nutmeg
- Lemon juice
- Cornstarch
For the Pumpkin Filling:
- Canned pumpkin puree (not pumpkin pie filling)
- Brown sugar
- Pumpkin pie spice
- Vanilla extract
For the Egg Wash and Glaze:
- Egg yolk
- Milk or water
- Powdered sugar
- Milk or cream
Directions of : Apple Pumpkin Brioche Braid
Step 1: Preparing the Brioche Dough
- Activate the Yeast: Mix warm milk, a pinch of sugar, and active dry yeast in a small bowl. Wait 5-10 minutes until it gets foamy.
- Combine Wet Ingredients: In a big bowl, whisk remaining sugar, eggs, and salt. Add the foamy yeast mix.
- Incorporate Dry Ingredients: Slowly add flour. Mix until you get a shaggy dough.
- Knead in Butter: Add softened butter, one piece at a time. Knead until all butter is mixed in and the dough is smooth and stretchy. This can take 8-10 minutes by hand or machine.
- First Rise: Put dough in a lightly oiled bowl. Cover it. Let it rise in a warm spot for 1-2 hours, until it doubles in size.
- Chill (Recommended): For easier work, put the dough in the fridge for at least 2 hours or overnight.
Step 2: Preparing the Fillings
- Apple Filling: In a medium pot, mix diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook on medium heat until apples begin to soften. Stir in cornstarch. Cook until it thickens. Take it off the heat and let it cool completely.
- Pumpkin Filling: In another bowl, whisk pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract until smooth.
Step 3: Assembling the Braid
- Roll Out Dough: On a lightly floured surface, roll the chilled brioche dough into a large rectangle (about 12×18 inches).
- Spread Fillings: Spread the cooled apple filling evenly over half of the dough. Leave a small edge. Spread the pumpkin filling evenly over the other half.
- Fold and Cut: Fold one long side of the dough over the other, covering the fillings. Gently press the edges to seal.
- Cut Strips: Use a sharp knife or pizza cutter. Cut the dough lengthwise into 1-inch wide strips. You should have 12-18 strips.
- Braid the Strips: Take 3 strips and gently twist them together to make a small braid. Do this for all remaining strips.
- Form the Large Braid: Put the small braids side-by-side on a baking sheet with parchment paper. Gently weave groups of these small braids to make one large braid. It does not need to be perfect.
- Second Rise: Cover loosely with plastic wrap. Let it rise in a warm place for 30-45 minutes, until it looks puffy.
Step 4: Baking and Glazing
- Preheat Oven: Heat your oven to 375°F (190°C).
- Egg Wash: In a small bowl, whisk egg yolk and milk or water. Gently brush the top of the brioche braid with the egg wash.
- Bake: Bake for 30-35 minutes, until it is golden brown and cooked through. If the top browns too fast, cover it lightly with aluminum foil.
- Cool: Let the Apple Pumpkin Brioche Braid cool on a wire rack for at least 15-20 minutes before glazing.
- Prepare Glaze: Whisk powdered sugar and milk or cream until smooth. Drizzle it over the cooled braid.
How to Serve Apple Pumpkin Brioche Braid
This braid tastes good by itself. But you can make it even better.
- Warm with Cream: Serve it warm with a scoop of vanilla bean ice cream or fresh whipped cream. This gives a nice contrast.
- Brunch Centerpiece: Put it with coffee, tea, and other brunch foods for a special meal.
- Dessert Treat: Heat a slice in the microwave for a warm evening snack.
- With Fruit: A fresh fruit salad goes well with the rich brioche.
How to Store Apple Pumpkin Brioche Braid
Store any leftover Apple Pumpkin Brioche Braid wrapped tightly. Keep it at room temperature for up to 2-3 days. You can also keep it in the fridge for up to 5 days. It also freezes well for longer storage.
Tips to Make Apple Pumpkin Brioche Braid
- Do Not Rush the Rise: Let the dough rise fully. This makes it light and airy.
- Cool Fillings Completely: Warm fillings can melt the butter in your dough. This makes it hard to work with.
- Handle Dough Gently: Brioche dough is soft. Handle it gently to keep it airy.
- Adjust Spices to Taste: You can change the amount of cinnamon, nutmeg, or pumpkin pie spice to your liking.
- Storage: Make sure you do not overbake it. The egg wash helps brown the crust and keeps the inside good. Store it wrapped well to keep it fresh.
Variation
You can change the fruit in the filling. Try cranberries or pears for a different flavor. You can also add chopped nuts like pecans or walnuts to the apple or pumpkin filling for extra crunch.
FAQs
- Can I make the dough for this Apple Pumpkin Brioche Braid ahead of time? Yes, you can make the brioche dough the day before. Let it rise slowly in the fridge overnight. This makes it taste better and easier to handle.
- What kind of apples are best for the Apple Pumpkin Brioche Braid? Firm apples like Honeycrisp, Gala, Fuji, or Granny Smith work best. They keep their shape when baked and add good texture.
- My brioche braid looks uneven; is that okay? Yes, it is fine! Do not worry too much if it is not perfectly shaped. Homemade Apple Pumpkin Brioche Braid often looks good even if it is a bit rustic.
Autumn Harvest Brioche Braid with Spiced Apple and Pumpkin Fillings
This delightful Autumn Harvest Brioche Braid features a rich, buttery dough filled with two distinct seasonal flavors: a sweet and spiced apple filling and a creamy pumpkin filling, all finished with a delicate glaze. Perfect for a festive breakfast or dessert, it captures the essence of fall in every bite.
Equipment
- Small bowl
- Large bowl
- Stand mixer (optional)
- Plastic wrap
- Lightly oiled bowl
- Medium saucepan
- Sharp knife
- Pizza cutter (optional)
- Baking sheet
- Parchment paper
- Wire rack
- Whisk
- Measuring cups and spoons
Ingredients
For the Brioche Dough
- 3 cups All-purpose flour
- 1/2 cup Granulated sugar
- 2 1/4 teaspoons Active dry yeast
- 1/2 cup Warm milk (105-115°F)
- 2 Large eggs
- 1/2 cup Unsalted butter softened (1 stick)
- 1/2 teaspoon Salt
For the Apple Filling
- 2 medium Apples (e.g., Honeycrisp, Gala), peeled, cored, and finely diced
- 1/4 cup Brown sugar
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Nutmeg
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
For the Pumpkin Filling
- 1/2 cup Canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup Brown sugar
- 1/2 teaspoon Pumpkin pie spice
- 1/2 teaspoon Vanilla extract
For the Egg Wash and Glaze
- 1 Egg yolk
- 1 tablespoon Milk or water
- 1 cup Powdered sugar
- 2-3 tablespoons Milk or cream
Instructions
Prepare the Brioche Dough
- Activate yeast by combining warm milk, a pinch of granulated sugar, and active dry yeast in a small bowl; let it sit for 5-10 minutes until foamy.
- In a large bowl, whisk the remaining granulated sugar with eggs and salt, then stir in the foamy yeast mixture.
- Gradually add the all-purpose flour, mixing until a shaggy dough forms.
- Add softened butter one tablespoon at a time, mixing well after each addition, then knead the dough for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours until doubled in size.
- For easier handling, refrigerate the dough for at least 2 hours or preferably overnight.
Prepare the Fillings
- For the apple filling, combine diced apples, brown sugar, cinnamon, nutmeg, and lemon juice in a medium saucepan; cook over medium heat until apples soften, then stir in cornstarch and cook until thickened, letting it cool completely.
- For the pumpkin filling, whisk together pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract in a separate bowl until smooth.
Assemble the Braid
- On a lightly floured surface, roll the chilled brioche dough into a large rectangle, approximately 12x18 inches.
- Evenly spread the cooled apple filling over one half of the dough and the pumpkin filling over the other half, leaving a small border.
- Fold one long side of the dough over the other to cover the fillings, gently pinch edges to seal, then cut lengthwise into 1-inch wide strips (12-18 strips).
- Take three strips and gently twist them together to form a small braid, repeating with the remaining strips.
- Arrange the small braids side-by-side on a parchment-lined baking sheet and gently weave groups of these small braids together to form one large, rustic braid.
- Loosely cover the braid with plastic wrap and let it rise in a warm spot for 30-45 minutes until noticeably puffy.
Bake and Glaze
- Preheat your oven to 375°F (190°C).
- Whisk the egg yolk and 1 tablespoon of milk or water in a small bowl, then gently brush the top of the brioche braid with the egg wash.
- Bake for 30-35 minutes, or until golden brown and cooked through; loosely tent with aluminum foil if the top browns too quickly.
- Let the braid cool on a wire rack for at least 15-20 minutes before glazing.
- In a small bowl, whisk powdered sugar with 2-3 tablespoons of milk or cream until smooth and pourable, then drizzle the glaze generously over the cooled braid.
Notes
For a deeper flavor, you can make the brioche dough a day ahead and let it chill overnight; this also makes the dough easier to handle. Ensure fillings are completely cool before spreading to prevent the dough from becoming soggy. If you don't have a stand mixer, you can knead the dough by hand, which will take a bit more effort and time.