Brown Butter Pumpkin Danish

Ingredients

• 300 g all-purpose flour (For the dough)
• 75 g pumpkin purée (For the dough)
• 90 g whole milk (Warm; for the dough)
• 60 g beaten egg (For the dough; listed as 1 large egg plus 1 tablespoon)
• 45 g brown sugar (For the dough)
• 75 g brown butter (For the dough)
• 4 g yeast (For the dough)
• 5 g salt (For the dough)
• 5 g vanilla (For the dough)
• 170 g cream cheese (For the cream cheese filling)
• 40 g brown sugar (For the cream cheese filling)
• 15 g powdered sugar (For the cream cheese filling)
• 20 g brown butter (For the cream cheese filling)
• 4 g vanilla (For the cream cheese filling)
• 0.5 tsp cinnamon (For the cream cheese filling)
• salt (Pinch; for the cream cheese filling)
• 150 g pumpkin purée (For the pumpkin filling)
• 25 g brown butter (For the pumpkin filling)
• 45 g brown sugar (For the pumpkin filling)
• 8 g all-purpose flour (For the pumpkin filling)
• 0.75 tsp cinnamon (For the pumpkin filling)
• 0.25 tsp nutmeg (For the pumpkin filling)
• 0.125 tsp ginger (For the pumpkin filling)
• 0.5 tsp vanilla (For the pumpkin filling)
• salt (Pinch; for the pumpkin filling)
• 55 g all-purpose flour (For the crumble (½ cup minus 1 tbsp))
• 45 g brown sugar (For the crumble)
• 20 g sugar (For the crumble)
• 35 g brown butter (For the crumble)
• 0.5 tsp cinnamon (For the crumble)
• salt (Pinch; for the crumble)
• 60 g powdered sugar (For the glaze)
• 15 g brown butter (For the glaze)
• 8 g milk (For the glaze; source gives a range of 8–12 g (½–¾ tbsp))
• 0.5 tsp vanilla (For the glaze)
• salt (Pinch; for the glaze)
• 1 egg (For brushing the exposed dough)
• 10 g milk (For brushing; combine with the egg)
• brown butter (Already included in the quantities above; brown butter is listed separately for each component)

Steps

1. 1

   For the dough, combine a little of the brown sugar with the yeast and warm milk. Let the yeast bloom.

2. 2

   Add the flour, remaining brown sugar, pumpkin purée, beaten egg, brown butter, vanilla, salt, and bloomed yeast mixture. Mix until the dough comes together.

3. 3

   Knead the dough for 8–10 minutes, until smooth and elastic. Cover and let it rise for 1–1½ hours, until doubled.

4. 4

   For the cream cheese filling, beat the cream cheese, brown sugar, powdered sugar, brown butter, vanilla, cinnamon, and a pinch of salt until smooth.

5. 5

   For the pumpkin filling, mix the pumpkin purée, brown butter, brown sugar, flour, cinnamon, nutmeg, ginger, vanilla, and a pinch of salt until thick.

6. 6

   If the pumpkin mixture is watery, cook it over medium-low heat for 3–5 minutes. Cool completely.

7. 7

   For the crumble, mix the flour, brown sugar, sugar, brown butter, cinnamon, and a pinch of salt until chunky. Chill.

8. 8

   For the glaze, whisk the powdered sugar, brown butter, 8–12 g milk, vanilla, and a pinch of salt until smooth.

9. 9

   Divide the dough into 6 pieces, about 105 g each. Roll each piece into a 10–12-inch rope.

10. 10

    Coil each rope into a loose spiral and tuck the end underneath. Cover and proof for 30–45 minutes, until puffy.

11. 11

    Press down the center of each spiral, leaving a raised border about 1 inch wide.

12. 12

    Fill each center with about 28 g cream cheese filling and 25 g pumpkin filling.

13. 13

    Brush the exposed dough with 1 egg beaten with 10 g milk, then add 12–15 g crumble to each bun.

14. 14

    Bake at 350°F (175°C) for 20–24 minutes, until deep golden brown.

15. 15

    Cool for 10–15 minutes, then drizzle with the brown butter glaze.

Notes

Recipe does not explain how to brown the butter. Milk for the glaze is given as a range (8–12 g); egg wash uses 1 egg plus 10 g milk. The pumpkin filling is cooked only if watery.

Nutrition per serving

• baked
• sweet
• breakfast
• dessert
• pumpkin
• fall
• vegetarian