Adorable Turkish Pumpkin Brioche Buns with Feta Step-by-step instructions

Before you start

Before you start, measure out all the ingredients and bring the milk to a warm temperature (about 110°F/43°C). Cut the kitchen twine into 8 pieces, each about 12 inches long. Prepare a baking sheet with parchment paper.

Have the feta cheese crumbled and ready to go. Make sure your work surface is lightly floured for kneading. If using a stand mixer, fit it with the dough hook. This recipe requires about 1 hour of rising time, so plan accordingly.

Instructions

Dough Preparation

1. 1Make the Dough
   In a large bowl, combine the warm milk, vegetable oil, pumpkin puree, sugar, and yeast. Let sit for 5 minutes until foamy. Add the flour and salt, then mix until a soft dough forms. Knead on a floured surface for 8-10 minutes, or until smooth and elastic.
   Look for The dough should be soft, silky, and slightly sticky but not tacky.
   Tip If the dough is too dry, add a tablespoon of milk at a time. If too wet, add a little flour.
2. 2First Rise
   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
   Look for The dough should be puffy and doubled in volume.
   Tip A warm oven (turned off) with the light on is a great spot for rising.

After kneading, the dough should be smooth, elastic, and slightly tacky but not sticky. It should feel soft and supple. When you press a finger into it, the dough should spring back slowly.

After the first rise, it should have doubled in size and feel airy and light. The aroma should be yeasty and slightly sweet from the pumpkin. If the dough hasn't risen, check that your yeast is active and the place is warm enough.

Shaping and Filling

3. 3Shape and Fill the Buns
   Punch down the dough and divide into 8 equal pieces. Flatten each piece into a circle, place a spoonful of crumbled feta in the center, then gather the edges to seal. Roll into a smooth ball.
   Look for Each ball should be smooth and sealed tightly so the cheese doesn't leak.
   Tip Keep the dough pieces covered while working to prevent drying out.
4. 4Tie the Twine
   Cut kitchen twine into 8 pieces, each about 12 inches long. Wrap one piece around each dough ball loosely, crossing the twine in the middle to create 8 equal sections, like pumpkin ridges. Tie a knot on top.
   Look for The twine should be snug but not tight, allowing room for the dough to expand.
   Tip Use a light touch so the twine doesn't cut into the dough as it rises.
5. 5Second Rise
   Place the tied buns on a parchment-lined baking sheet, cover loosely, and let rise for 30 minutes, or until puffy.
   Look for The buns should look slightly puffed and feel airy.
   Tip This short rise helps the buns keep their shape while baking.

The shaped buns should be smooth and round, with the feta sealed inside. The twine should be wrapped loosely but evenly, creating 8 distinct sections. After the second rise, the buns should look puffy and slightly expanded, with the twine beginning to indent the dough. They should feel light when lifted. If any cheese is visible, it may leak during baking, so try to seal any cracks.

Baking and Finishing

6. 6Egg Wash and Bake
   Preheat the oven to 375°F (190°C). Brush the risen buns with the beaten egg yolk. Bake for 20 minutes, or until deep golden brown and cooked through.
   Look for The buns should be golden brown and sound hollow when tapped.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the tops brown too quickly, tent loosely with foil.
7. 7Remove Twine and Add Stems
   Let the buns cool for 5 minutes, then carefully snip the twine and remove it. Press a pecan half into the center of each bun to look like a stem.
   Look for The buns should be cool enough to handle but still warm.
   Tip Use scissors to snip the twine close to the knot, then gently pull it out.

The buns should be golden brown, with the twine creating deep ridges. The tops should be shiny from the egg wash. When you tap the bottom, it should sound hollow. After removing the twine, the buns should hold their pumpkin shape. The pecan stem should sit snugly in the center. Let them cool slightly before serving so the cheese can set a bit, but they are best enjoyed warm.

Common mistakes

One common mistake is tying the twine too tightly, which can cut into the dough as it rises and bakes, causing the buns to lose their shape. Another is overfilling the buns with feta, which can cause the cheese to leak out during baking.

Make sure to seal the dough well around the filling. Also, be careful not to over-knead the dough, as it can become tough. Finally, always preheat the oven fully before baking to ensure even browning.

How to tell it’s done

The buns are done when they are deep golden brown on top and sound hollow when tapped on the bottom. The internal temperature of the bread should reach at least 190°F (88°C) for a fully baked crumb.

Since the filling contains eggs (in the egg wash) and the dough itself contains eggs, ensure the buns are cooked through to 160°F (71°C) for food safety. Let them cool for 5 minutes before removing the twine, as they will be very hot.

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