Pumpkin Brioche Buns with Saffron, Turmeric and Orange
These festive brioche buns take on a deep golden colour from saffron and turmeric, with citrus peel and zest adding a subtle panettone-like aroma. They’re soft, buttery, and gently spiced, perfect for breakfast or with afternoon tea. Tying them in string before baking gives them their pumpkin shape, but they’re just as delicious as simple round buns. The overnight prove develops flavour and texture, making the dough easier to handle the next day.
Pumpkin Brioche Buns with Saffron, Turmeric and Orange
Golden pumpkin-shaped brioche buns scented with saffron, turmeric, and orange zest. Soft, buttery, and gently spiced.
Ingredients
- 100ml whole milk
- Pinch of saffron threads
- 2 tsp ground turmeric
- 500g strong white bread flour
- 7g fast-action yeast
- 80g caster sugar
- Zest of 2 large oranges
- ½ tsp vanilla essence
- 80g mixed peel
- 5g fine salt
- 4 medium eggs, room temperature
- 200g unsalted butter, cubed and very soft
- 6 pecans, halved lengthways (optional)
- 1 egg yolk
- Splash of milk
Instructions
- Warm the milk gently in a small pan, add the saffron and turmeric, then remove from the heat and leave to infuse.
- Combine the flour, yeast, sugar, and mixed peel in the bowl of a stand mixer or a large mixing bowl.
- Whisk together the eggs, vanilla, orange zest, and cooled saffron milk. Pour into the dry ingredients and mix on low until the dough starts to come together. Knead on medium speed for 5 minutes until smooth and elastic. Add the salt at this stage.
- With the mixer running, add the salt, followed by the butter, a couple of pieces at a time, letting each cube incorporate before adding more. Once all the butter is absorbed, tip the dough onto a work surface and knead by hand for 8–10 minutes until glossy and soft.
- Place in a lightly oiled bowl, cover with oiled cling film, and refrigerate overnight.
- The next day, take the dough from the fridge and leave it at room temperature until doubled in size, about 2–4 hours depending on your kitchen temperature.
- Divide into 12 equal pieces and roll each into a smooth ball. Lightly oil 36 lengths of kitchen string (about 25cm each). Lay three in a six-pointed cross, place a dough ball in the centre, and tie loosely on top, dividing the dough into 6 segment but so the bun can expand. Repeat with all pieces.
- Place the shaped buns on two or three lined baking trays, leaving enough space between each for rising. They’ll roughly double in size during the final prove, so avoid crowding them. Cover loosely with oiled cling film and leave at room temperature until puffy and almost doubled, about 1–2 hours.
- Preheat the oven to 180°C fan. Mix the egg yolk and milk, and brush gently over the buns. Bake for 10 minutes, then reduce the temperature to 160°C and bake for another 10–15 minutes, until golden brown and hollow-sounding underneath.
- Cool briefly, then snip and remove the strings to reveal the pumpkin shapes. If you like, press half a pecan into the top of each bun while still warm to create a stem effect. Transfer to a wire rack to cool completely.
- Slice open, toast lightly, and serve warm with butter.
Nutrition Facts
Calories
375Fat
18 gCarbs
44 gProtein
8 gSugar
12 gApproximate values per bun
Ingredients and sourcing tips
Saffron
Use genuine saffron threads rather than powder for the best colour and aroma. A small pinch goes a long way, and infusing it gently in warm milk releases both pigment and fragrance. Persian or Spanish saffron gives the most vivid golden hue and subtly floral notes that complement the buttery brioche base.
Turmeric
Ground turmeric deepens the natural colour of the dough and enhances the saffron’s warm tone. It doesn’t add noticeable flavour, so you can adjust the amount depending on how golden you’d like the buns. Use freshly opened turmeric for the brightest yellow result.
Mixed peel
Traditional mixed peel brings sweetness, texture, and a faint bitterness reminiscent of panettone. Look for pieces that are soft and slightly sticky rather than dry. If you prefer a cleaner flavour, replace the peel with chopped candied ginger or leave it out for a simpler, less citrus-forward dough.
Variations and dietary swaps
Hot cross bun twist
Fold in sultanas or raisins and add a little cinnamon or cardamom to the dough. The warmth of the spices complements the saffron and orange beautifully, giving a subtle hot cross bun feel that works just as well at Christmas as at Easter.
Dairy free
Use a plant-based butter and a mild dairy-free milk such as oat or almond. The dough will be a little denser and less glossy than classic brioche, but the saffron and orange still bring plenty of richness and colour.
Flavour variations
Swap the orange zest for lemon and add chopped candied ginger for a sharper, more aromatic version. You can also omit the mixed peel entirely if you prefer a simpler, less citrus-led bun.
Kitchen notes
Tips and pitfalls to avoid
The dough should feel soft, glossy, and elastic before the first prove. If it tears easily, keep kneading to strengthen the gluten. Add the salt just before you start adding the butter, so it doesn’t sit directly on the yeast and inhibit activity. Mix the salt in thoroughly, then add the butter a little at a time until fully incorporated. Infuse the saffron and turmeric in milk that is warm, not hot, so the yeast stays happy and the spices keep their aroma and colour.
Timing and texture cues
After an overnight chill, the dough will be firm and easier to handle. Allow it to come fully to room temperature before the second prove so the buns rise evenly. Once baked, they should sound hollow underneath and have a rich golden crust.
Storage and make-ahead
Keep in an airtight tin for up to three days or freeze for up to a month. Reheat gently in a low oven to refresh the crumb and restore that just-baked texture.
Serving suggestions
How to serve
These pumpkin brioche buns are best served warm with butter, honey, or mascarpone. They’re also ideal sliced and baked into a festive bread-and-butter pudding, where the saffron and orange lend a subtle, luxurious aroma to the custard.
Drinks to pair
Serve with black tea or a gently spiced chai. For a more indulgent pairing, try mulled cider or a sweet dessert wine for a cosy autumn or winter treat.
