Brown Butter Pumpkin Atayef Rolls with Caramelized Orange

What Makes This Special

Imagine classic Lebanese atayef, reimagined as fluffy autumn-inspired sweet rolls. This unique bake balances the nutty aroma of brown butter with velvety pumpkin cream, and the burst of caramelized orange pays homage to the festive spirit of Halloween. Caramelization and tempering—two fall-perfect techniques—ensure a luxurious, custardy filling and a golden, aromatic finish. Perfect for a weekend baking project that will fill your kitchen with warmth and seasonal color!

Ingredients

This recipe features authentic Lebanese flavors, enhanced with autumnal touches. The sweet dough is enriched with orange zest and mahlab for depth. The filling blends brown butter, pumpkin, and a lush pastry cream—using tempering for a flawless texture. Caramelized orange and pistachios add a festive finish.

For the Dough

• 350g strong white bread flour
• 50g plain flour
• 7g instant yeast
• 60g caster sugar
• 1 tsp ground mahlab (optional, for a floral, almondy note)
• 1/2 tsp fine sea salt
• 180ml warm whole milk (about 38°C)
• 45g unsalted butter, softened
• 1 large egg, room temperature
• 1 tsp finely grated orange zest

For the Brown Butter Pumpkin Cream Filling

• 70g unsalted butter (for browning)
• 180g pumpkin purée (not pumpkin pie filling)
• 40g soft brown sugar
• 1 tsp pumpkin spice blend
• 100ml double cream
• 2 large egg yolks
• 1 tbsp cornflour
• 1 tsp vanilla extract
• 1 tbsp orange blossom water

For Caramelized Orange Topping

• 2 medium oranges
• 60g caster sugar
• 15ml water

For Garnish & Syrup

• 25g pistachios, roughly chopped
• 30ml orange blossom water
• 2 tbsp honey

Instructions

Step 1: Make the Enriched Dough

In a stand mixer bowl, combine the strong white bread flour, plain flour, instant yeast, caster sugar, mahlab (if using), and salt. In a jug, whisk together the warm milk, egg, and orange zest.

On low speed, add the milk mixture to the dry ingredients. Knead for 2 minutes, then add the softened butter, a little at a time. Continue to knead for 10–12 minutes until the dough is smooth, elastic, and slightly tacky. (Windowpane test: Stretch a small piece; it should become translucent without tearing.)

Cover and let rise at warm room temperature until doubled, about 1–1.5 hours.

Step 2: Prepare the Brown Butter Pumpkin Cream (Tempering Technique)

In a small saucepan, melt 70g butter over medium heat, swirling occasionally. Let it foam, then turn nutty brown (watch closely to avoid burning). Immediately pour into a heatproof bowl to stop the cooking.

In a separate bowl, whisk the egg yolks, brown sugar, cornflour, and pumpkin spice until smooth. Whisk in the pumpkin purée.

Return the saucepan to medium heat. Add double cream and vanilla; heat until just simmering (not boiling).

Tempering: Slowly pour about a third of the hot cream into the egg-pumpkin mixture, whisking constantly (this gently raises the temperature, preventing scrambled eggs). Gradually whisk in the remaining cream. Return the whole mixture to the saucepan.

Cook over medium-low heat, whisking constantly, until thick and glossy (82–85°C or until it coats the back of a spoon). Immediately remove from heat, whisk in brown butter and orange blossom water. Scrape into a bowl, press plastic wrap on the surface, and chill until set (at least 1 hour).

Tempering Explained: Tempering is the process of carefully combining hot liquid with eggs to gradually raise their temperature, ensuring a smooth, creamy filling without curdling. Mastering tempering is key for custards and creams.

Step 3: Caramelize the Oranges

Slice oranges into thin rounds (about 3mm thick), removing any seeds. In a wide nonstick pan, dissolve 60g caster sugar in 15ml water over medium heat. Add orange slices in a single layer. Cook, turning once, until deep golden and edges are slightly crisp (10–15 minutes). Place on parchment to cool.

Step 4: Shape and Fill the Rolls

Once dough has doubled, punch down and turn onto a lightly floured surface. Roll out to a rectangle, about 35 x 25cm. Spread the chilled brown butter pumpkin cream evenly, leaving a 2cm border on the long edge farthest from you.

Roll up tightly from the nearer long edge, sealing the seam. Cut into 12 even rolls. Place, cut-side up, in a parchment-lined 23cm x 33cm baking tray, spaced slightly apart.

Cover and proof until puffy and nearly doubled, 45–60 minutes.

Step 5: Bake and Glaze

Preheat oven to 180°C (160°C fan). Bake rolls for 22–26 minutes, until golden brown and the centers spring back when touched.

While still warm, brush with a syrup made by combining honey and orange blossom water. Arrange caramelized orange slices on top and sprinkle with chopped pistachios.

Transfer to a cooling rack and allow to cool slightly before serving.

Pro Tips

• Tempering Mastery: Always whisk vigorously when adding hot liquid to eggs. If nervous, start with a smaller amount and add gradually.
• Pumpkin Purée Consistency: If your purée is watery, cook it briefly in a pan to thicken before using for a richer filling.
• Bread Flour: Using bread flour (not just plain) gives the rolls a soft but structured crumb—ideal for holding luscious filling.

Troubleshooting

Filling curdled? You likely heated the custard too quickly or didn’t temper enough. Strain through a fine sieve to salvage, or try blending until smooth.

Dough not rising? Ensure your yeast is fresh, and your milk isn’t too hot (above 45°C can kill yeast). Room temperature should be warm—not cold.

Variations

• Classic Atayef Style: Replace pumpkin cream with ricotta and pistachios, spiced with a little cinnamon.
• Chocolate-Orange: Add 60g chopped dark chocolate to the filling for a Halloween treat.
• Nutty Tahini Swirl: Spread 40g tahini and 30g honey on the dough before rolling for a sesame twist.

Storage

These rolls are best fresh, but keep beautifully for up to 2 days in an airtight container at room temperature. For longer storage, freeze unglazed rolls for up to 2 months; reheat gently and glaze before serving.

Enjoy your autumn weekend baking project—this one is a feast for the senses, combining Lebanese tradition with Halloween-inspired magic!