Blueberry Vanilla Custard Brioche Buns, soft and fluffy and baked to a golden perfection, with a smooth custard filling and juicy fresh blueberries. These homemade buns make a wonderful sweet breakfast or a brunch treat, but they are also great as an easy dessert or afternoon bake.
Inspired by my Cardamom Brioche Buns, which are by absolute favourite enriched dough breads, these vanilla buns filled with custard and topped with blueberries are a delightful treat worth waking up early for.
Just picture this: a hot cup of tea or coffee and a soft buttery brioche to start your day, isn't this a dream? But you don't have to enjoy them only for breakfast, but also all day long, they are that good!
You can make your own vanilla custard ( or even some delicious mango custard) or get some ready-made custard from the supermarket, as long as the custard has the right consistency for these buns, it's entirely up to you.
You can add any other berries too, not just blueberries, the recipe is easy to tweak depending on what is available, or what you prefer.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- flour - I used white strong bread flour, as it gives us the best results, but plain flour can be used too
- butter - we need it at room temperature, soft enough to be incorporated into the dough, but not melted
- eggs - the recipe calls for 2 eggs for the dough, but rather than wasting another egg for the egg wash, I just reserved a little bit of the beaten eggs and added the rest to the dough
- milk - full-fat is the absolute best, semi-skimmed the second, as it's not as rich and creamy
- sugar - use either granulated or caster sugar, both are ok
- yeast - always check to see if the yeast is still ok but allowing it to bloom first
- vanilla extract - you can omit it if you like, but it does add extra flavour
- blueberries - I haven't tested the recipe with frozen blueberries yet, so I recommend fresh blueberries for this recipe
- custard - we need a thick custard that is easier to spoon and doesn't spread too much
Step-by-step photos and instructions
- add the yeast, one tablespoon of sugar and one tablespoon of flour to the warm milk and mix well
- set it aside for 10-15 minutes or until the mixture is frothy
- sift the flour into a large bowl, add the yeast mixture, vanilla extract, sugar, soft butter and eggs, and knead well to get a dough that is elastic and does not stick to the hands
- cover the bowl with a kitchen towel and leave it to prove in a warm place for 1.5-2 hours until it doubles its size
- divide the dough into 14 parts, and shape them into buns
- transfer the buns onto baking trays well floured or lined with non-stick paper
- use a large measuring spoon to create a good-sized well in the middle of each bun, then fill the well with custard and top with fresh blueberries
- leave the buns to prove again for 30 minutes
- brush them carefully with the beaten eggs and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 15 minutes or until golden
- allow them to cool down before dusting with icing / powdered sugar
Expert tips
Let the brioche buns prove properly, don't rush the proving time, or the buns will be tough and won't rise well. A light, fluffy texture will only be achieved after proper proving.
Use completely cooled custard, it's thick and can be spooned well without spreading to much. Once the buns cool down, it will be nicely set. Do not overfill the buns with custard, as it will spill over and make the buns messy.
Only egg brush the exposed dough, rather than the custard, it will look neater. Keep an eye on the oven, as the buns might take less to bake, depending on how hot the oven is.
Other enriched dough bakes you might like
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Blueberry Vanilla Custard Brioche Buns
Ingredients
- 500 g strong white bread flour (4 cups)
- 250 ml full-fat milk (1 cup)
- 2 eggs
- 2 teaspoon dried instant yeast
- 100 g granulated sugar (½ cup)
- 45 g butter, soften (3 tbsp)
- 200 g vanilla custard (¾ cup)
- 100 g fresh blueberries (½ cup)
- 1 tablespoon icing sugar / powdered sugar
- 1 teaspoon vanilla extract
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Instructions
- Warm up the milk, then transfer it to a jug or bowl.
- Add the yeast, a tablespoon of sugar and a tablespoon of flour and mix well.
- Set it aside for 10-15 minutes until the mixture is frothy.
- In a large mixing bowl sift the flour, add the soft butter, vanilla extract, beaten eggs (reserve 2 tablespoons of the beaten egg for brushing the buns later), remaining sugar and the yeast mixture.
- Knead well to get a smooth dough that does not stick to the hands, adding more flour if necessary.
- Cover the bowl with a kitchen towel, then leave the dough to prove in a warm place for 1.5-2 hours or until it doubles its size.
- Divide the dough into 14 parts, and roll them into balls.
- Transfer the balls onto 2 large baking trays that are well floured or lined with non-stick paper.
- Use a measuring spoon or small glass to make a well in the middle of each bun.
- Fill each well with custard, and top with fresh blueberries.
- Allow the buns to prove again for 30 minutes.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Brush the buns with the reserved beaten egg and bake them for 15 minutes or until well risen and golden.
- Remove them from the oven and allow them to cool down completely before dusting with icing / powered sugar.
Video
Notes
- Let the brioche buns prove properly, don't rush the proving time, or the buns will be tough and won't rise well. A light, fluffy texture will only be achieved after proper proving.
- Use completely cooled custard, it's thick and can be spooned well without spreading to much. Once the buns cool down, it will be nicely set. Do not overfill the buns with custard, as it will spill over and make the buns messy.
- Only egg brush the exposed dough, rather than the custard, it will look neater. Keep an eye on the oven, as the buns might take less to bake, depending on how hot the oven is.
Nutrition
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