Poached Pear and Goat Cheese Brioche Buns

Makes 10 buns

These open-faced brioche buns are filled with poached pears, tangy goat cheese, fresh thyme, and walnuts. The pears need to be prepared at least 2 days in advance.

Ingredients

Poached Pears

• 1 bottle fruity red wine

• 100 g (½ cup) granulated sugar

• 5 whole black peppercorns

• 3 whole allspice berries

• 2 fresh or 3 dried bay leaves

• 5 Forelle pears, peeled (stems left on)or 5 Bosc pears, peeled and cored

  
  

Buns

• ½ recipe (10buns) Light Brioche dough

• 1 large egg

• 1 tbsp water

• Pinch fine salt

• 85 g (3 oz) fresh goat’s milk cheese

• Leaves from 4 fresh thyme sprigs

• 30 walnut

  
  

  • Light Brioche dough -for 20 rolls

  • 135 g unsalted butter (9 tbsp – 6 tbsp room temp, 3 tbsp frozen for grating), plus extra for greasing

  • 150 g (½ cup + 2 tbsp) cool room-temp water

  • 20 g fresh yeast (1 tbsp + 2½ tsp)or 7.5 g (2½ tsp) active dry yeast

  • 500 g (4 cups) all-purpose flour, sifted

  • 1 large egg (room temp)

  • 50 g (¼ cup) granulated sugar

  • 10 g (2 tsp) fine salt

  
  

Method

1. Poach the pears

1. Pour the wine into a medium saucepan. Add sugar, peppercorns, allspice, and bay leaves.

2. Bring to a simmer over medium-high heat. Reduce to medium-low and simmer gently until slightly reduced, about 15 minutes.

3. Add the peeled pears and simmer until just tender, 10–12 minutes (underripe pears may take longer).

4. Remove from heat and let the pears cool in the liquid.

5. Transfer to an airtight container and refrigerate for at least 2 days (up to 1 week).

   
   

2. Shape the buns

1. Place brioche dough on a lightly floured surface and divide into 10 equal pieces.

2. Pre-shape by folding the corners to the middle, then flip over. Let rest 5–10 minutes.

3. Roll into a torpedo shape, pressing down ends to taper, and place on a parchment-lined sheet pan.

   
   

3. Make the egg wash

• Whisk the egg, water, and salt together in a small bowl.

  
  

4. Form the wells

1. Brush dough with egg wash.

2. Use your fingers to press a deep oval depression along the length of each bun (almost see-through at the bottom).

   
   

5. Fill the buns

1. Slice pears in half (core if desired).

2. Place a spoonful of goat cheese in the center of each bun, sprinkle thyme, and top with a pear half.

3. Nestle 3 walnut halves under each pear to prop it up.

   
   

6. Proof

• Cover with a kitchen towel and let rise at room temperature until a gentle finger press leaves a slight indentation, about 1 hour.

  
  

7. Bake

1. Preheat oven to 325°F (165°C).

2. Bake buns until golden brown, about 8 minutes.

3. Cool slightly and serve warm or at room temperature.

   
   

Notes:

• Leftover wine makes an excellent poaching liquid or even a mulled drink.

• For variety, swap pears for figs, or try caramelized onions with herbs instead.