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Persimmon Brioche Buns

Feta Topalu
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.
Print Recipe
Prep Time 2 hours
Cook Time 32 minutes
Total Time 2 hours 32 minutes
Servings 8

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.