ASMR Baking Autumn Brioche Buns 🍂(Close Whispered Voiceover)

Here’s a big thank you to the lovely channel members: Phil, Debiee, Eli, Torpe, Jason, Jaylon, Trinity, Grant, Andy, Shannon, Past Tense, Becca, Toffi, Zack, Meredith, Panini, Brian R, Jake R, theokchannel, Kris, Rory, Bryan, HolyCannoli, MrBear, and NebraskaBecause. I see you wonderful people and appreciate you! Here is the link to join if you’d like. Members will have early access to uploads, channel emojis/badges, and shoutouts. 🧡    / @calciferasmr   If you would like to support the channel in a monetary way, I have just started up a Kofi page as well. :) https://ko-fi.com/calciferasmr Here is my channel’s Instagram! https://www.instagram.com/calciferspa... I appreciate any other recommendations or feedback; suggestions are always welcome! For business inquiries please contact: [email protected] I appreciate the patience on getting this recipe uploaded, this makes approximately 10 buns! For the dough: 1/2 packet of quick rise yeast (or 1 1/8 teaspoons) 1/2 tablespoon granulated sugar 1/4 cup + 2 tablespoons milk (warmed but not hot) 2 large eggs (room temp) 2 cups all-purpose flour 1/2 tsp salt 1/4 cup unsalted butter (room temp) For the filling: 1/3 cup unsalted butter (room temp) 3/4 cup dark brown sugar 1 Tablespoon ground cinnamon 1/4 tsp ginger 1/4 tsp nutmeg Pumpkin puree was not measured, I just slathered it on in between layers, but if you’d like, it may be better to try adding it to the actual dough as it does get very messy when it’s the filling! Pour the yeast and sugar into your warm milk, mix and let it stand for a few minutes. Then, in a new bowl (mine is for a stand mixer) add the yeast mixture, eggs, flour, and salt. On low/medium speed, mix the ingredients until they combine into a dough. Slowly add cut up chunks of your butter and change speed to medium/high, needing for up to 10 minutes and incorporating a little extra flour if needed. Remove a piece of the dough, if you cannot stretch it without it breaking, having some translucency through it, then it needs to be kneaded for longer. This kneading can be done by hand on a counter, but just takes longer and will feel a little sticky if your hands are warm (but dont add a bunch of extra flour) One the dough is ready, add it to a lightly greased bowl and cover with a towel or plastic wrap for 45 mins-1 hour, until it’s doubled in size. Mix together the dry ingredients for the filling, and grease a muffin tin, adding some of the sugar mixture to the bottom to create a caramelized coating on the bottom of the bun. Press the air out of your dough, then roll it out in a large-ish square/rectangle on a lightly floured surface. This is where my directions get rocky lol, it doesn’t have to be exact! I added my fillings with the butter, pumpkin, and sugar, and folded it long ways in half. Then rolled it out again and repeated with the filling, and folded long ways again. Be careful with the pumpkin filling as this is where it can get very messy, but don’t be discouraged. :) Be generous with the sugar filling, as well! I rolled it out one more time and then folded it the opposite way (hamburger style, if you will). Here, you can add an extra layer of the suar mixture if you’d like, but i then rolled it upwards like a cinnamon roll, and used floss to cut a little over an inch per roll. Place each roll into the muffin tin, you should see the rose-shape at this point. Cover with loose plastic wrap and allow to proof (rise) for another 20-30 mins. Bake at 350 degrees F for about 20 minutes, but you can go up to 25 minutes if needed. Allow to cool in the pan for a few minutes before removing. Coat with cinnamon sugar mixture on top, and finish with a garnish of powdered sugar just because it’s pretty. ☺️