Brioche Dough:
- 2 dl | 0.85 cups milk
- 3.9 dl | 1.65 cups flour
- 4 tbsp sugar
- 30 g butter
- 1 tsp | 7 g instant yeast
- 1 tsp vanilla extract
- 1 egg
Raspberry pure:
- 140 g (about 2 dl) Raspberry
- ½ tbsp cornstarch
- 1 tsp lemon juice
- 3 tbsp sugar
- 2 tbsp water
For the vanilla pastry cream:
- 2 egg yolks
- 2 dl | 0.85 cups milk
- 1 tsp vanilla paste
- 1 tsp cardamom
- 4 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp all-purpose flour
- A pinch of salt
For the crumble:
- 45 g melted butter
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 4.5 tbsp flour
- A pinch of salt
Directions
- Make the Vanilla Pastry Cream
In a saucepan, whisk together the egg yolks, sugar, cornstarch, flour, and salt.
Slowly whisk in the milk to avoid lumps. Add vanilla paste and cardamom.
Cook over medium heat, stirring constantly, until thick and creamy like custard.
Transfer to a bowl, press plastic wrap directly on the surface, and chill in the fridge. - Make the Raspberry Purée
In a small pot, combine raspberries, water, and sugar. Simmer while gently mashing the berries.
Add lemon juice.Stir the cornstarch with a splash of cold water until smooth, then mix it into the pan. Cook while stirring until slightly thickened. Set aside to cool. - Prepare the Brioche Dough
Warm the milk gently (don’t boil), then stir in the butter to melt. Let cool to just warm.
In a large bowl, mix the flour, sugar, and yeast. Pour in the milk-butter mixture, add the egg and vanilla, and stir to form a dough. Knead on a floured surface for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for about 1 hour or until doubled in size. - While the Dough Rises, Make the crumble
In a bowl, mix together the melted butter, brown sugar, granulated sugar, flour, and a pinch of salt.
Use a fork or your fingers to combine into crumbly bits.
Refrigerate to keep it firm until needed. - Shape the Buns
Once the dough has risen, place it on a lightly floured surface and divide into 8 equal parts (about 80 g each).
Roll each into a ball and flatten slightly into a disk (about 8 cm wide).
Place on a parchment-lined tray with some space between.
Cover and let rise again for 30–45 minutes. - Assemble the Buns
Once risen, gently press a well into the center of each bun using your fingers or the back of a spoon. Spoon in some vanilla cream and a bit of raspberry purée into each well.
Top with a generous pinch of the cold streusel. (You can egg wash the edges if you want them golden and shiny.) - Bake
Preheat oven to 180°C (350°F).
Bake for 20–25 minutes until golden brown and bubbling. Rotate tray halfway through if needed.
Cool on a wire rack completely before serving.