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Persimmon Brioche Buns with Cream Cheese and Spiced Persimmon Filling Recipe

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4.3 from 6 reviews

These Persimmon Brioche Buns are a delightful treat featuring soft, homemade brioche dough filled with a creamy sweetened cream cheese layer and a luscious cooked persimmon filling. Topped with a buttery cinnamon crumb and baked to golden perfection, these buns offer a perfect balance of tender bread, rich filling, and fruity sweetness. Ideal for breakfast, brunch, or as a comforting dessert, this recipe combines classic baking techniques with seasonal flavors to create an irresistible pastry.

Ingredients

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
  • Salt (amount not specified, assume 1 teaspoon)

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 2 tablespoons whole milk
  • 2 teaspoons vanilla extract

Persimmon Filling

  • 2 tablespoons unsalted butter
  • 4 Fuyu persimmons, diced into 1/4-inch cubes
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon

Crumb Topping

  • ⅓ cup granulated sugar
  • ¾ cup all-purpose flour
  • 6 tablespoons unsalted butter, melted

Additional

  • 1 beaten egg, for egg wash

Instructions

  1. Proof The Yeast: In a small bowl, combine warm milk and granulated sugar, stirring until sugar dissolves. Sprinkle yeast on top and let it sit for 5-10 minutes until frothy to activate.
  2. Knead The Dough By Hand: Mix flour, salt, yeast mixture, melted butter, egg, and egg yolk in a large bowl. Transfer to a floured surface and knead 8-10 minutes until soft and smooth, adding flour as needed.
  3. Knead The Dough Using Stand Mixer: Alternatively, place flour and salt in mixer bowl, add yeast mixture, butter and eggs, and knead with dough hook on medium speed for 5-7 minutes until smooth and elastic.
  4. Let The Dough Rise: Place dough in greased bowl, cover with towel or plastic wrap, and let rise in a warm place for 1-2 hours until doubled. Optionally, proof in a warmed oven with door slightly open during colder months.
  5. Prepare The Cream Cheese Filling: Beat softened cream cheese in mixer with paddle or whisk attachment for 1-2 minutes until smooth. Add powdered sugar, milk, and vanilla extract, then beat 2-3 minutes until light and creamy.
  6. Prepare The Persimmon Filling: Melt butter in skillet over medium heat. Add diced persimmons and sauté for 7-10 minutes, stirring often, until slightly toasted. Stir in sugar and cinnamon and cook another 5 minutes. Set aside to cool.
  7. Prepare The Crumb Topping: Mix sugar, flour, and melted butter in a bowl until mixture forms a crumb-like texture.
  8. Preheat Oven: Set oven to 375°F (190°C).
  9. Assemble the Buns: Punch down the risen dough and turn it onto a clean surface. Divide into 8-12 equal pieces and roll into round balls.
  10. Shape the Dough: Press fingers around each ball to create a ½-inch circular raised edge, gently stretching the center to about ¼-inch thickness resembling a large doughnut with a connected center. Place on baking sheet.
  11. Add Fillings: Evenly spoon cream cheese filling into the center of each dough piece. Top each with a portion of the cooled persimmon filling.
  12. Apply Egg Wash and Crumb: Brush the exposed dough edges with beaten egg wash, then sprinkle the crumb topping along the edges.
  13. Bake: Bake for 20-30 minutes until the edges of the buns turn golden brown. Let the buns rest for at least 10 minutes before serving to enhance texture and flavor.

Notes

  • Ensure the milk for proofing yeast is warm but not hot (around 110°F) to activate yeast without killing it.
  • You can knead dough by hand or use a stand mixer with a dough hook for convenience.
  • Proofing dough in a slightly warm oven with the door cracked open helps in colder weather.
  • The crumb topping adds a delicious crunchy texture; don’t skip it.
  • Fuyu persimmons are preferred for this recipe due to their firm texture and sweet flavor.
  • Letting the buns rest after baking improves flavor and crumb structure.
  • You can adjust sugar amounts slightly if you prefer less sweetness.

Find it online: https://cozyplatter.com/persimmon-brioche-buns-with-cream-cheese-and-spiced-persimmon-filling-recipe/