Adorable Pumpkin Brioche Buns with Melty Cheese Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Warm the milk to about 110°F (43°C) – it should feel like warm bath water. Measure out the pumpkin puree and let it come to room temperature. Shred the mozzarella cheese if not already shredded.

Cut eight pieces of kitchen twine, each about 24 inches long. Line a baking sheet with parchment paper. Have a clean kitchen towel ready for covering the dough during rising. Make sure you have enough counter space for kneading and shaping.

Instructions

Making the Dough

1. 1Make the Dough
   In a large bowl, whisk together the warm milk, vegetable oil, pumpkin puree, yeast, sugar, and salt. Let the mixture sit for 5 minutes until the yeast is foamy. Gradually add the flour, one cup at a time, stirring with a wooden spoon until a soft dough forms.
   Look for The dough will be slightly sticky but should pull away from the sides of the bowl.
   Tip If the dough is too sticky, add a little more flour, a tablespoon at a time.
2. 2Knead the Dough
   Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until smooth and elastic. The dough should be soft and supple, not tacky. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.
   Look for The dough should spring back when pressed with a finger.
   Tip To create a warm environment, place the bowl in an oven with the light on or near a warm stove.
3. 3Shape the Buns
   Punch down the dough and divide it into 8 equal pieces. Flatten each piece into a circle, place about 3 tablespoons of shredded mozzarella in the center, and gather the edges to seal. Roll into a smooth ball. Repeat with the remaining dough and cheese.
   Look for The buns should be smooth and round with the cheese completely enclosed.
   Tip Keep the dough pieces covered with a damp cloth while working to prevent drying out.
4. 4Tie the Twine
   Cut kitchen twine into 8 pieces, each about 24 inches long. Wrap one piece of twine around each dough ball, crossing the ends at the top. Tie a loose knot, then bring the ends down and tie another knot at the bottom, creating a pumpkin-like segmented shape. Ensure the twine is snug but not tight, as the dough will expand.
   Look for The twine should create 6-8 distinct segments on each bun.
   Tip If the twine is too tight, it will cut into the dough as it bakes. Leave a little slack.

After kneading, the dough should be smooth, elastic, and slightly tacky to the touch. It should have a vibrant orange hue from the pumpkin puree. When you press a finger into the dough, the indentation should slowly spring back. The dough should feel alive and airy, ready to be shaped. If it's too sticky, add a little more flour; if it's too dry, add a splash of warm milk.

Shaping and Baking

5. 5Second Rise
   Place the tied buns on a parchment-lined baking sheet, leaving space between them. Cover loosely with plastic wrap or a kitchen towel and let rise for 30 minutes, until puffy and almost doubled in size.
   Look for The buns should look slightly puffed and feel airy when gently pressed.
   Tip This second rise helps the buns become light and fluffy.
6. 6Brush with Egg Wash
   Preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg yolk and water. Brush the tops of the risen buns generously with the egg wash, being careful not to pull the twine.
   Look for The buns should be evenly coated with a golden sheen.
   Tip Avoid brushing too much on the twine, as it can become sticky and hard to remove.
7. 7Bake the Buns
   Bake for 20 minutes, until the buns are deep golden brown and sound hollow when tapped on the bottom. The internal temperature of the buns should reach 190°F (88°C) if checked with an instant-read thermometer. This ensures the dough is fully cooked.
   Look for The buns will be puffed and deeply browned, with the twine creating distinct ridges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the tops are browning too quickly, loosely tent with foil for the last 5 minutes.

After the second rise, the buns should be puffy and almost doubled in size. When you gently press them, they should feel airy and spring back slowly. After brushing with egg wash, they should have a glossy sheen.

During baking, the kitchen will fill with a warm, yeasty aroma. The buns will turn a beautiful deep golden brown, and the twine will create distinct ridges, making them look like tiny pumpkins.

Finishing Touches

8. 8Remove the Twine
   Let the buns cool on the baking sheet for 5 minutes. Carefully snip the twine with kitchen scissors and gently pull the strings away from the buns. The buns will have a beautiful pumpkin shape.
   Look for The twine should come away easily, leaving clean ridges.
   Tip If the twine sticks, it may be because the dough baked around it. Use a small knife to help loosen it.
9. 9Add the Stem
   Insert a pecan half or a cinnamon stick into the top of each bun to resemble a pumpkin stem. Serve warm so the cheese is melty and gooey.
   Look for The stems should sit securely in the buns, adding a festive finish.
   Tip If using cinnamon sticks, break them into 2-inch pieces for a perfect size.

Once the buns are baked and the twine is removed, they should hold their pumpkin shape perfectly. The ridges will be well-defined, and the buns will be a rich golden brown. When you insert a pecan or cinnamon stick into the top, it should fit snugly. When you pull the buns apart, the cheese should stretch in long, gooey strands. The buns should be soft and fluffy, with a slightly crisp exterior.

Common mistakes

One common mistake is over-flouring the dough, which can make the buns dense and dry. Add flour gradually and stop when the dough is soft and slightly tacky but not sticky. Another issue is tying the twine too tightly, which can cause the dough to be strangled and not rise properly.

Leave a little slack. Also, be careful not to overbake – the buns should be golden brown, not dark, and the cheese should be melted but not oozing out. If the cheese leaks, it's okay; it will still taste delicious.

How to tell it’s done

The buns are done when they are deep golden brown and sound hollow when tapped on the bottom. If you have an instant-read thermometer, the internal temperature should be at least 190°F (88°C).

The cheese inside should be fully melted and gooey, but be careful when biting into them as the filling will be very hot. Let them cool on the baking sheet for 5 minutes before removing the twine, then serve warm for the best cheese pull.

• Egg dishes: 160°F (71°C) in the thickest part