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Blueberry & Custard Brioche Bun Recipe

Blueberry & Custard Brioche Bun Recipe
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★★★★★

5.3 from 26 reviews

This Blueberry & Custard Brioche Bun recipe combines the rich, buttery texture of brioche dough with a luscious homemade custard filling and burst of fresh blueberries, creating a delightful bakery-style treat perfect for breakfast or dessert.

Ingredients

Scale

Dough Ingredients

  • 1 cup fresh blueberries
  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm milk
  • 3 large eggs
  • 1/2 cup unsalted butter, softened

Custard Ingredients

  • 1 cup whole milk
  • 1/4 cup sugar
  • 3 egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Finishing

  • Powdered sugar for dusting

Instructions

  1. Activate Yeast: In a bowl, combine warm milk and active dry yeast; let it sit for about 5-10 minutes until foamy to ensure the yeast is active.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, and salt to evenly distribute the ingredients.
  3. Combine Dough: Add the yeast mixture and eggs to the dry ingredients and mix until just combined to form a rough dough.
  4. Add Butter: Gradually add the softened unsalted butter, mixing continuously until the dough is smooth, elastic, and slightly tacky to the touch, about 8-10 minutes of kneading.
  5. First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
  6. Prepare Custard: While the dough rises, heat whole milk in a saucepan until warm but not boiling. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.
  7. Cook Custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens enough to coat the back of a spoon. Remove from heat, stir in vanilla extract, and allow to cool completely.
  8. Shape Buns: Once the dough has risen, punch it down to release air. Divide the dough into 12 equal pieces. Flatten each piece and place a spoonful of custard and a few fresh blueberries in the center. Pinch the edges firmly to seal the filling inside.
  9. Second Rise: Place the filled buns on a baking sheet lined with parchment paper, cover, and let them rise again for 30 to 45 minutes until puffy.
  10. Bake: Preheat the oven to 375°F (190°C). Bake the buns for approximately 20 minutes or until they are golden brown on top.
  11. Cool and Serve: Remove the buns from the oven and let them cool on a wire rack. Dust with powdered sugar before serving for an elegant finish.

Notes

  • Use fresh blueberries for the best flavor and texture; frozen can be used but may release extra moisture.
  • Make sure the milk is warm, not hot, when activating yeast to avoid killing it.
  • The custard must be cooled completely before filling the buns to prevent melting the dough and losing shape.
  • Sealing the buns properly is essential to keep the custard and blueberries inside during baking.
  • Store leftovers in an airtight container for up to 2 days or freeze for longer storage.

Nutrition

Keywords: brioche buns, blueberry custard buns, homemade brioche, baked custard buns, breakfast pastries

Find it online: https://nataliereeve.com/blueberry-and-custard-brioche-bun-recipe/