Spiced Pumpkin Brioche Swirls with Blue Cheese and Candied Walnuts
Soft enriched dough buns rolled with a spiced pumpkin spread, crumbled blue cheese, and candied walnuts for an elegant balance of sweet, savory, and toasted flavors.
Ingredients
- 500 g bread flour (for the dough)
- 60 g sugar (for the dough)
- 8 g fine salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 180 ml warm whole milk (approx. 100°F/38°C)
- 2 unit eggs (1 for the dough and 1 for brush)
- 80 g unsalted butter, softened (for the dough)
- 180 g pumpkin purée (for the relleno)
- 50 g brown sugar (for the relleno)
- 4 g ground cinnamon (for the relleno)
- 1 g ground nutmeg (for the relleno)
- 1 g ground ginger (for the relleno)
- 90 g blue cheese (desmenuzado)
- 90 g walnuts (chopped)
- 25 g honey (for caramelizar the nueces)
- 10 g unsalted butter (for caramelizar the nueces)
- 1 g flaky salt (for the nueces caramelizadas)
- 10 g all-purpose flour (for espolvorear the mesa)
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, sugar, fine salt, and instant dry yeast.
- 2
2. Add the warm whole milk and 1 egg. Knead for 5 minutes until combined.
- 3
3. Gradually add the 80 g (5 1/2 tbsp) softened unsalted butter and continue kneading for 10 to 12 minutes, until the dough is smooth, elastic, and slightly glossy.
- 4
4. Shape into a ball, place in a lightly greased bowl, cover, and let rise for 60 to 75 minutes in a warm spot until nearly doubled in size.
- 5
5. Meanwhile, make the filling by mixing the pumpkin purée, brown sugar, ground cinnamon, ground nutmeg, and ground ginger into a thick, even paste.
- 6
6. For the candied walnuts, heat a skillet over medium heat. Add the walnuts, honey, 10 g (2 tsp) unsalted butter, and flaky salt. Cook for 2 to 3 minutes, stirring, until glossy and lightly toasted. Transfer to a plate and let cool.
- 7
7. Deflate the dough and roll it out on a lightly floured surface with the all-purpose flour into a rectangle about 12 x 16 inches.
- 8
8. Spread the pumpkin mixture over the dough, leaving a 1 cm border. Scatter the crumbled blue cheese on top, then add the cooled candied walnuts.
- 9
9. Roll up the dough from the long side into a tight log. Cut into 10 even swirls.
- 10
10. Place the swirls on a parchment-lined baking tray, leaving space between them. Cover and proof for 35 to 40 minutes, until puffy.
- 11
11. Preheat the oven to 180°C / 350°F.
- 12
12. Beat the remaining egg and gently brush the top of each swirl.
- 13
13. Bake for 26 to 30 minutes at 180°C / 350°F, until the buns are deeply golden and cooked through.
- 14
14. Let cool for 10 minutes before serving so the filling can settle and the blue cheese becomes creamy and melty.
Chef tips
If the pumpkin purée is very wet, cook it in a skillet for 5 minutes to evaporate excess moisture before using. For cleaner slices, chill the log for 10 minutes before cutting.
Substitutions
You can replace the blue cheese with firm goat cheese for a milder flavor. Walnuts can be swapped for pecans if you want a sweeter, more buttery profile.
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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