Adorable Turkish Pumpkin Brioche Buns with Feta Tips, FAQ & printable recipe

Tips for success

To ensure the dough rises well, make sure your yeast is fresh and the milk is warm but not hot—too hot will kill the yeast.

If your kitchen is cool, place the dough in an oven with the light on, or on top of a warm appliance. The key to a soft, tender crumb is not overworking the dough; knead just until smooth and elastic.

When brushing the egg wash, use a light hand to avoid pooling, which can cause uneven browning. If you want an extra glossy finish, you can brush the buns with a little melted butter after baking. For a more pronounced pumpkin flavor, use homemade pumpkin puree or add a pinch of pumpkin pie spice to the dough.

Variations

• Sweet Pumpkin Buns: Omit the feta and instead fill each bun with a teaspoon of chocolate chips or a small piece of caramel. Brush with egg wash and bake as directed. Dust with powdered sugar before serving for a dessert twist.
• Herb and Cheese Buns: Add 1 teaspoon of dried oregano or thyme to the dough. Use a mixture of feta and shredded mozzarella for a gooier filling. Sprinkle the tops with sesame seeds before baking for extra texture.
• Whole Wheat Pumpkin Buns: Replace half of the all-purpose flour with whole wheat flour. Increase the milk by 2 tablespoons if the dough feels too dry. The buns will be slightly denser but still delicious.
• Spiced Pumpkin Buns: Add 1 teaspoon of pumpkin pie spice to the dough for a warm, aromatic flavor. You can also add a pinch of cinnamon to the feta filling for a sweet-savory combination.

Storage and make-ahead

Fridge

Store leftover buns in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven before serving to bring back their soft texture.

Freezer

Freeze baked buns for up to 2 months. Thaw at room temperature and reheat in a 350°F (175°C) oven for 5-10 minutes.

Reheat

Reheat buns in a 350°F (175°C) oven for 5-7 minutes, or microwave on high for 15-20 seconds. For a crispier exterior, use a toaster oven.

Store leftover buns in an airtight container at room temperature for up to 2 days. To keep them soft, you can place a piece of bread in the container to absorb moisture.

For longer storage, refrigerate for up to 5 days. Reheat in the microwave for 15-20 seconds or in a 350°F (175°C) oven for 5 minutes to restore their fresh-baked texture.

You can prepare the dough through the shaping step, then cover and refrigerate overnight. The next day, let the buns come to room temperature and complete the second rise before baking. Alternatively, you can bake the buns fully, let them cool, and freeze them. When ready to serve, reheat in the oven until warmed through.

Serving ideas

Serve these pumpkin brioche buns warm, straight from the oven, when the feta is at its creamiest. They are perfect as a side dish for soups, stews, or roasted meats.

Their festive shape makes them a wonderful addition to any fall table, from Thanksgiving to Halloween gatherings. You can also serve them as an appetizer with a drizzle of honey or a sprinkle of fresh herbs.

For a more substantial meal, pair the buns with a salad or a bowl of tomato soup. They are also delicious for breakfast, split open and filled with scrambled eggs or jam.

The sweet-savory combination of pumpkin bread and salty feta is versatile enough to be enjoyed at any time of day. Store any leftovers in an airtight container and reheat gently before serving.

Frequently asked questions

Recipe card

Adorable Turkish Pumpkin Brioche Buns with Feta

Prep 30 minCook 20 minRest 1 h 30 minTotal 2 h 20 minServes 8

Ingredients

• 1 cup warm milk
• 1/2 cup vegetable oil
• 1/2 cup pumpkin puree
• 2 1/4 tsp active dry yeast
• 2 tbsp sugar
• 3 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 cup crumbled feta cheese
• 1 egg yolk, beaten
• 8 pecan halves

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Place the tied buns on a parchment-lined baking sheet, cover loosely, and let rise for 30 minutes, or until puffy.
6. 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.
7. 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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

380

Protein

9 g

Carbohydrates

45 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.