Blueberry Vanilla Custard Brioche Buns

A white plate with 2 halves of a custard and blueberry bun and 3 other partially-visible buns.

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Blueberry Vanilla Custard Brioche Buns

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.

Prep Time20

Cook Time15

Proving Time2

Total Time2 35

Course: Dessert

Cuisine: International

Servings: buns

Calories: 230kcal

Author: Daniela Apostol

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

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, 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.

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