Persimmon Brioche Buns
These Persimmon Brioche Buns are a twist on the classic brioche bun—soft, buttery, lightly sweet, and topped with honeyed persimmons. These were made to be paired with coffee or tea, to sit back, and enjoy every bite.
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When persimmons come into season, you bet you can find them on my kitchen counter all the way up until the season is gone. In Tennessee, I find that these seasonal gems are around for a few short weeks until they are off the shelves till next year, forcing me to enjoy them every way possible. They have this mellow sweetness and rich, honeyed aroma that makes them incredibly unique.
Recipe Notes
Persimmons
I’m using Fuyu persimmons for the center of these buns. They are diced and cooked down in butter to slightly soften them up before being tossed with cinnamon.
If you want more of a jammy center, use ripe Hachiya persimmons. The yield smooth, custard-like puree. When they are ripe, they should feel almost jelly-soft when squeezed. Simply mix together Hachiya puree, melted butter, sugar, and cinnamon before adding to the buns for baking.
Filling
Two fillings are used here, a cream cheese filling and a second filling made of persimmons go on top of the cream cheese filling.
Crumb
A simple crumb made of butter, flour, and sugar. You may also add a dash of cinnamon for extra spice.
FAQs
Why is my brioche dough so sticky? Brioche dough should be slightly sticky. After kneading for 2-3 minutes, it should become smooth and elastic. Resist the urge to add extra flour too quickly. Instead, add 1-2 tablespoons at a time when kneading the dough.
Can I make these buns ahead? Absolutely. Shape the buns and refrigerate overnight. Bring to room temperature and let them finish rising before baking.
How do I know when the dough has kneaded enough? The dough should pull away from the sides of the bowl and pass the “windowpane test” — you can stretch a small piece until nearly translucent without tearing.
Can these buns be frozen? Yes! Freeze baked buns in an airtight container for up to 3 months. Rewarm in the oven at 300°F (150°C) for 8–10 minutes.
If you love these buns, check out a few other reader favorites!
- Star Bread
- Easy Banana Bread
- Lemon Poppy Seed Muffins
- Triple Berry Cream Cheese Puff Pastry Tarts
- Caramel Filled Snickerdoodle Cookies
If you make these Persimmon Brioche Buns, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Persimmon Brioche Buns
Ingredients
For the Brioche Dough:
- 4 cups all-purpose flour, plus more for dusting
- ½ cup granulated sugar
- 2¼ teaspoons active dry yeast (1 packet)
- 1¼ cup warm milk (about 110°F)
- 1 large egg
- 1 egg yolk
- 4 tablespoons unsalted butter, melted
- 1 beaten egg, for egg wash
For The Cream Cheese Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 2 tablespoons whole milk
- 2 teaspoons vanilla extract
For The Persimmon Filling
- 2 tablespoons unsalted butter
- 4 Fuyu Persimmons, diced into 1/4-inch cubes
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
For The Crumb
- ⅓ cup granulate sugar
- ¾ cup all-purpose flour
- 6 tablespoons unsalted butter, melted
Instructions
- Proof The Yeast: In a small bowl, combine warm milk and granulated sugar. Stir until the sugar is dissolved, then sprinkle the yeast on top. Let it sit for about 5-10 minutes until the mixture becomes slightly frothy. This means the yeast is activated and ready to go.
- Knead The Dough By Hand: In a large mixing bowl, combine the flour and salt. Add the yeast mixture, along with the butter and egg. Mix together using a wooden spoon. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, adding more flour if needed, until the dough is soft and smooth.
- Knead The Dough Using Stand Mixer: In the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture, along with the butter and egg. Using the hook attachment, knead the dough on medium speed for about 5-7 minutes, until the dough becomes smooth and elastic.
- Let The Dough Rise: Place the dough in a greased bowl, covering it with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for about 1-2 hours, or until it doubles in size. In colder months, I like to proof bread in a slightly warmed up oven with the oven door propped open with a kitchen towel. I found to have better results with dough rising this way.
- Prepare The Cream Cheese Filling: While the dough is rising, make the fillings. Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle or whisk attachment. Beat for 1-2 minutes, until smooth. Add the powdered sugar, milk, and vanilla extract. Beat for 2-3 minutes, until smooth and light.
- Prepare The Persimmon Filling: Melt the butter in a skillet over medium heat. Add the persimmons and cook for 7-10 minutes, stirring frequently until slightly toasted. Stir in sugar and cinnamon. Cook for 5 more minutes. Set aside to cool.
- Prepare The Crumb: Combine all ingredients in a bowl. Mix until crumb-like texture.
- Preheat oven to 375 F.
- Assemble the Buns: Once the dough has risen, turn out the dough on a clean surface and divide it into 8-12 equal pieces. Roll into individual round balls.
- Press your fingers along to create a 1/2″ circular edge for each dough ball. Gently stretch out the center until about 1/4″ thick. Think of creating a large doughnut with a center that connects it. Place on the prepared baking pan.
- Evenly distribute the cream cheese filling between the buns. Repeat with the persimmon filling and place right over the cream cheese filling.
- Brush the edges with the beaten egg, then add the crumb along the edges of the buns.
- Bake for 20-30 minutes, until edges of the buns are golden. Let rest at least 10 minutes and enjoy.
