I never fail to get drawn in by the sight of fresh persimmons at the grocery store. Not only do they have a wonderful flavor but you can use them in so many ways.
Their strangely tropical characteristics pair nicely with many spices, such as cinnamon and cardamom. With a little imagination, cakes, cookies, pies and even some ‘persimmon brioche’ can be made from the persimmon fruit.
In reading about this fruit, I came upon some interesting weather folklore. I’m unsure if its true or not, but it said you can predict winter weather with a persimmon seed.
The first thing was to find a locally grown persimmon, which of course, is not possible for us in our location. You wait to pick and cut into the persimmon after it gets a bit soft … almost mushy. Then you open the fruit and cut open the seed.
Look at the shape of the kernel inside:
- If the kernel is spoon-shaped, expect plenty of snow to shovel.
- If it is fork-shaped, plan on a mild winter with powdery, light snow.
- If the kernel is knife-shaped, expect fridgid winds that will ‘cut’ like a blade.
Interesting!!
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- 1/2 cup butter,
- 1 cup milk
- 1 Tbsp active dry yeast
- 4 cups flour
- 1/2 cup sugar
- 1/2 tsp salt
- 2 eggs PLUS 1 for egg wash w/ 1 Tbsp water
- 45 gm (about 1/3 cup) cream cheese, softened
- 2 Tbsp milk
- 1/3 cup powdered sugar
- 1-1 1/2 tsp lemon juice
Ingredients
Brioche Dough
Persimmons
Cream Cheese Filling
Apricot Glaze
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- Melt butter in a saucepan over medium heat. Add milk & heat until lukewarm, but not hot. Stir in yeast. Allow yeast mixture to proof for about 10 minutes.
- In a large mixing bowl, combine flour, sugar & salt; add both eggs & combine. Add the yeast/milk/butter mixture. Continue to mix until the dough forms a ball & there is no dough sticking to the sides of the bowl.
- Turn dough out onto a floured surface & knead well until dough is smooth (about 10 minutes). Form dough into a ball. Grease mixing bowl with butter. Place dough in the bowl, cover & allow to rise until its roughly doubled in size (about 1 hour).
- Peel, halve & slice persimmons into 1/4-inch thick slices. Place in a shallow dish with sugar & cardamom; toss gently to evenly coat slices. Set aside.
- In a bowl, whisk together softened cream cheese with milk. Gradually add in the powdered sugar, beating until mixture is smooth. Add lemon juice & set aside.
- Once the dough has risen, turn it out onto a floured surface & punch down. Divide it into 12 equal parts. Roll the dough balls into discs 4-5-inches in diameter & about 1/4-inch thick. Place the discs onto a parchment lined baking sheet. Cover with a buttered piece of plastic wrap. & allow the dough to rise again in a draft-free place for about 25 minutes.
- Preheat oven to 350 F.
- When dough has risen, using your fingers, press the center of each disc down, leaving about a 1/2-inch rim. If necessary, you can dip your fingers in egg wash to keep the dough from sticking during this process.
- Spread about a teaspoon of the cream cheese filling in a thin layer in the depression of each disc. Press some persimmon slices in the center over the cream cheese. Brush the outer edges of the discs with egg wash mixture. Place buns in the oven & bake for about 20-25 minutes or until golden. Remove from oven & transfer to a wire rack, keeping them on the parchment paper.
- Combine the apricot jam & warm water. Microwave to thin the jam to a liquid consistency. Brush buns LIGHTLY with glaze & garnish with almond slices & pearl sugar.
