🍂 My Fall Bakery Menu

 

🍂 My Fall Bakery Menu

Apple Cheesecake Brioche Buns with Cinnamon Crumble
Full recipe below 👇🏼✨

The apples in my garden are finally ready to pick, so I turned them into these incredibly soft brioche buns filled with creamy cheesecake, warm cinnamon apples, and a buttery crumble topping.
The coziest fall dessert you’ll ever make 🤎🍎

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🧾 Ingredients

Brioche Dough

• 390g plain flour

• 210ml warm milk

• 11g instant yeast

• 1 tsp granulated sugar (to activate yeast)

• 75g granulated sugar

• 1 medium egg

• 1 tsp vanilla extract

• 70g unsalted butter, softened

• ¼ tsp salt

Apple Filling

• 2 medium apples, peeled and diced

• 1.5 tbsp brown sugar

• 1.5 tsp ground cinnamon

• ½ tsp cornstarch

• 60ml water

Cream Cheese Filling

• 200g cream cheese, softened

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

Crumble Topping

• 60g cold unsalted butter, diced

• 55g plain flour

• 1 tbsp caster sugar

• 1 tsp brown sugar

• ½ tsp ground cinnamon

Glaze

• 140g icing sugar

• 1½–2 tbsp milk

• ½ tsp vanilla extract

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🍎 Method

1. Activate the Yeast

Stir the instant yeast and 1 teaspoon of sugar into the warm milk.
Let the mixture sit for 5–10 minutes, until it becomes foamy on top.

2. Make the Brioche Dough

• Add the egg, vanilla extract, 75g sugar, and salt to the yeast mixture.

• Mix in the flour and knead until the dough comes together.

• Add the softened butter and continue kneading until the dough becomes smooth, elastic, and slightly tacky (about 10–12 minutes).

• Cover the bowl and let the dough rise until doubled in size — about 1 to 1.5 hours.

3. Prepare the Apple Filling

In a small saucepan, combine the diced apples, brown sugar, cinnamon, cornstarch, and water.
Simmer over medium heat for 8–10 minutes, until the mixture thickens and the apples soften.
Set aside to cool completely.

4. Make the Cream Cheese Filling

Beat together the cream cheese, powdered sugar, and vanilla until smooth and creamy.
Chill in the fridge until needed.

5. Prepare the Crumble Topping

Rub the cold butter into the flour, caster sugar, brown sugar, and cinnamon using your fingertips until the mixture resembles coarse crumbs.
Chill to keep it firm.

6. Shape the Brioche Buns

• Divide the risen dough into 75g portions.

• Roll each piece into a ball, then flatten slightly.

• Use your fingers to create a deep well in the center of each bun.

7. Add the Fillings

Spoon a dollop of cream cheese filling into the center, followed by a spoonful of the apple mixture.
Top generously with the crumble.

8. Second Rise

Cover the buns and let them rise for 30–45 minutes, until soft and puffy.

9. Bake

Bake at 175°C (350°F) for 18–22 minutes, or until the buns are beautifully golden.

10. Glaze & Serve

Whisk together the icing sugar, milk, and vanilla until smooth.
Drizzle the cooled buns generously.