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Apple Pumpkin Brioche Braid Thanksgiving treat on white marble

Autumn Apple Pumpkin Brioche Braid

This delightful brioche braid features a soft, buttery dough filled with a warm and fragrant mixture of pumpkin puree and finely diced apples, spiced with cinnamon, nutmeg, and ginger. Perfect for a cozy autumn treat, it's finished with an optional turbinado sugar and pecan topping.
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Prep Time 1 hour 10 minutes
Cook Time 35 minutes
Total Time 6 hours 35 minutes
Servings 10 slices
Calories 450 kcal

Equipment

  • Large mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Lightly floured surface
  • Plastic wrap
  • Sharp knife
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Wire rack

Ingredients
  

For the Brioche Dough:

  • 3 1/2 cups All-purpose flour (420g)
  • 1/2 cup Granulated sugar (100g)
  • 2 1/4 teaspoons Active dry yeast
  • 1 teaspoon Salt
  • 1/2 cup Warm milk (120ml)
  • 2 Large eggs
  • 8 tablespoons Unsalted butter softened (113g)

For the Apple Pumpkin Filling:

  • 1 cup Pumpkin puree (240g) (not pumpkin pie filling)
  • 1 1/2 cups Finely diced apples (e.g., Honeycrisp, Granny Smith)
  • 1/2 cup Brown sugar (100g)
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Ground ginger
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Lemon juice

For the Egg Wash & Topping:

  • 1 Large egg
  • 1 tablespoon Milk or water
  • 1 tablespoon Turbinado sugar (optional)
  • 2 tablespoons Chopped pecans (optional)

Instructions
 

Prepare the Brioche Dough:

  • Combine warm milk, 1 tsp sugar, and yeast in a large bowl; let it foam for 5-10 minutes.
  • Whisk flour, remaining granulated sugar, and salt in a separate bowl.
  • Add eggs to the foamy yeast, then gradually mix in dry ingredients until a shaggy dough forms.
  • Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
  • Gradually knead in softened butter, one tablespoon at a time, until fully incorporated and the dough is soft and slightly sticky (5-10 minutes).
  • Place dough in a greased bowl, cover, and let rise in a warm place for 1.5-2 hours until doubled.
  • Gently punch down the dough, cover, and refrigerate for at least 2 hours or overnight for easier handling.

Prepare the Apple Pumpkin Filling:

  • Combine pumpkin puree, diced apples, brown sugar, cinnamon, nutmeg, ginger, vanilla extract, and lemon juice in a medium bowl; stir well.

Assemble the Apple Pumpkin Brioche Braid:

  • On a lightly floured surface, roll the chilled brioche dough into an 18x12 inch rectangle.
  • Evenly spread the apple pumpkin filling over the dough, leaving a ½-inch border on one long edge.
  • Tightly roll the dough into a log from the long edge opposite the border, pinching the seam to seal.
  • Cut the log lengthwise down the middle, leaving an inch uncut at one end. Twist the two halves together, then bring the ends to form a circular braid and pinch to seal.
  • Transfer the braided dough to a parchment-lined baking sheet.
  • Loosely cover the braid and let it rise in a warm place for 45-60 minutes until puffy.

Bake the Apple Pumpkin Brioche Braid:

  • Preheat oven to 375°F (190°C).
  • Whisk egg with milk or water, then gently brush over the risen brioche braid.
  • Optionally, sprinkle the top with turbinado sugar and/or chopped pecans.
  • Bake for 30-35 minutes until golden brown and cooked through, covering with foil if browning too quickly.
  • Let the braid cool on a wire rack for at least 15-20 minutes before slicing.

Notes

Chilling the dough overnight significantly improves its workability. Don't rush the rising times for the best brioche texture. If the braid browns too quickly during baking, cover it loosely with aluminum foil.