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Delicious Apple Pumpkin Brioche Braid on white marble

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.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 5 hours 30 minutes
Servings 10 servings
Calories 400 kcal

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.