Adorable Turkish Pumpkin Brioche Buns with Feta

These adorable Turkish pumpkin brioche buns are the perfect fall bake. Soft, golden, and shaped like tiny pumpkins, they hide a delicious surprise—melted feta cheese in the center. The dough is enriched with pumpkin puree, giving it a beautiful orange hue and a subtle sweetness that pairs perfectly with the salty cheese.

Each bun is tied with kitchen twine to create those classic pumpkin ridges, then baked until puffy and golden. Serve them warm for a stunning side dish or appetizer that will impress everyone at the table.

These pumpkin brioche buns are a fun and festive way to celebrate the season. The dough is soft and pillowy, thanks to the addition of pumpkin puree and a generous amount of oil. The filling is simple: just crumbled feta cheese, which melts into a creamy, tangy center.

The buns are shaped with kitchen twine, which creates those perfect pumpkin ridges as they bake. Once they come out of the oven, a pecan half serves as the stem, completing the look. These buns are best served warm, when the cheese is still gooey and the bread is at its softest.

Ingredients

Why this recipe works

The pumpkin puree in the dough not only gives these buns their vibrant orange color but also adds moisture and a subtle earthy sweetness. This keeps the crumb tender and soft, even after baking. The oil in the dough contributes to a rich, brioche-like texture without the need for butter, making the dough easy to handle and shape.

Using kitchen twine to create the pumpkin ridges is a clever technique that ensures each bun looks like a miniature pumpkin. As the dough bakes, it expands around the twine, forming natural sections.

The twine is then removed, leaving behind a beautiful, rustic shape. The feta cheese filling stays creamy and slightly tangy, balancing the sweetness of the dough perfectly.

Notes and substitutions

For the best results, use full-fat feta cheese, as it melts better and has a creamier texture. If you prefer a milder flavor, you can substitute with cream cheese or mozzarella. The dough is quite forgiving, so feel free to knead by hand or with a stand mixer. If the dough feels too sticky, add a little more flour, a tablespoon at a time.

When tying the twine, make sure it is loose enough to allow the dough to expand but snug enough to create distinct ridges.

If you don't have kitchen twine, you can use unflavored dental floss or thin strips of parchment paper. The pecan stem is optional but adds a nice crunch and visual appeal. You can also use cinnamon sticks or pretzel sticks.

• vegetable oil: melted butter or olive oil for a richer flavor
• feta cheese: cream cheese, goat cheese, or shredded mozzarella
• pecan halves: cinnamon sticks, pretzel sticks, or small twigs
• all-purpose flour: bread flour for a chewier texture

Equipment

• Large mixing bowl
• Stand mixer with dough hook (optional)
• Kitchen twine
• Baking sheet
• Parchment paper
• Pastry brush
• Sharp knife or scissors