Braided Butter Buns with Persimmon, Ginger and Walnut
Soft, aromatic bakery buns made from a butter-enriched dough and filled with a thick persimmon compote, fresh ginger, and toasted walnut. Each bun is individually twisted into a braid for tender layers, golden edges, and a juicy center with warm spice notes.
Ingredients
- 420 g bread flour (for the dough)
- 55 g granulated sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 180 ml warm whole milk (100-110 °F)
- 1 unit large egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 220 g ripe persimmon, peeled and diced (for the relleno)
- 50 g brown sugar (for the relleno)
- 12 g fresh grated ginger (for the relleno)
- 2 g ground cinnamon (for the relleno)
- 15 ml lemon juice (for the relleno)
- 70 g toasted walnut, chopped (for the relleno)
- 15 g unsalted butter (for cocinar the relleno)
- 1 unit beaten egg (for brush)
- 12 g turbinado sugar (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, combine the bread flour, granulated sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk and 1 large egg. Mix until a rough dough forms.
- 3
3. Gradually incorporate the 60 g softened unsalted butter and knead for 10 to 12 minutes, until the dough is smooth, elastic, and slightly shiny.
- 4
4. Shape into a ball, place in a lightly greased bowl, cover, and let rise for 75 to 90 minutes in a warm spot, until nearly doubled in size.
- 5
5. While the dough rises, make the filling: in a small saucepan melt 15 g unsalted butter over medium-low heat. Add the diced persimmon, brown sugar, fresh grated ginger, ground cinnamon, and lemon juice.
- 6
6. Cook the filling for 8 to 10 minutes, stirring often, until the persimmon softens and the mixture becomes thick and spreadable. Remove from the heat, stir in the chopped toasted walnut, and let cool completely.
- 7
7. Once the dough has risen, gently deflate it and roll it out on a lightly floured surface into a rectangle about 12 x 16 inches.
- 8
8. Spread the cooled persimmon filling evenly over the dough, leaving a 1/2-inch border all around.
- 9
9. Fold the dough in half lengthwise to enclose the filling and press lightly to compact. Cut into 8 even strips.
- 10
10. Twist each strip several times, then coil it around itself to form a braided bun. Place the buns on a parchment-lined baking sheet, leaving space between them.
- 11
11. Cover the buns and proof again for 30 minutes, until puffy.
- 12
12. Preheat the oven to 190 °C / 375 °F.
- 13
13. Brush the buns with the beaten egg and sprinkle the turbinado sugar over the top.
- 14
14. Bake for 22 to 25 minutes at 190 °C / 375 °F, until the buns are deeply golden.
- 15
15. Let the buns cool for at least 15 minutes before serving so the filling can set and the crumb can finish stabilizing.
Chef tips
If the persimmon is very juicy, cook the filling 2 to 3 minutes longer to evaporate excess moisture. Toasting the walnuts before chopping deepens their flavor and helps them keep their texture inside the buns.
Substitutions
You can substitute pecans for walnuts if you want a sweeter, rounder flavor. A firm-ripe persimmon works best; if using a very soft variety, slightly adjust the dough with a touch less milk if needed depending on humidity.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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