Blueberry vanilla brioche bun 
All posts, Buns, Recipes

Blueberry vanilla brioche bun 

These blueberry custard brioche buns might just be one of the best things I’ve ever made. Soft, fluffy, filled with creamy vanilla custard, fresh blueberries, and topped with the crunchiest streusel… honestly, I’m so proud of how these turned out. 🫐

If you ever came to my bakery (one day, maybe! 🤞), this is exactly what I’d serve you first. But for now, you can try making them yourself, trust me, they’re worth it.

Serving Size:
9 buns
Time:
2 h
Difficulty:
3/5

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

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 filling:

  • 2 dl | 1 cup blueberries
  • 1 egg (for brushing)

For the streusel:

  • 45 g cold butter
  • 2 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 4.5 tbsp flour
  • A pinch of salt

Directions

  1. Prepare the Streusel:Combine the butter, brown sugar, granulated sugar, flour, and a pinch of salt in a bowl.Mix using your hands or a fork until the mixture forms small clumps.
    Refrigerate the streusel until needed to prevent it from melting during baking.

    2. Make the Brioche Dough:
    Heat the milk in a small pot over low heat until warm, but not boiling.
    Add the butter to the warm milk and stir until melted. Allow the mixture to cool slightly—warm to the touch but not hot.
    In a large bowl, mix the flour, yeast, and sugar.
    Gradually add the milk-butter mixture, beaten egg, and vanilla extract to the dry ingredients. Stir with a spatula or wooden spoon until combined into a dough.
    Lightly flour a clean surface and knead the dough for 5 minutes until smooth. The dough should feel sticky but manageable. If it’s too sticky, add a small amount of flour gradually.
    Place the dough in a lightly greased bowl, cover, and let it rise for at least 1 hour, or until doubled in size.

  1. 3. Shape the Buns:
    Once the dough has risen, transfer it to a floured surface. Flatten it slightly and divide it into 8 equal portions (about 80 grams each).
    Roll each portion into a ball. Flatten each ball into a thick disk about 8 cm (3 inches) in diameter.
    Arrange the disks on a baking tray lined with parchment paper, ensuring they do not touch. Cover and let them rise for another 30–45 minutes.

    4. Assemble the Buns:
    After the buns have risen, use your fingers or the back of a spoon to create a well in the center of each bun, leaving a small edge around the perimeter. Be careful not to press through the dough.
    Fill each well with custard and top with an even amount of blueberries.
    Sprinkle the streusel topping over the blueberries.
    Beat the remaining egg and brush it onto the exposed edges of the buns for a golden finish.

    5. Bake the Buns:
    Preheat your oven to 180°C (350°F).
    Bake the buns for 20–25 minutes, turning the tray halfway through if necessary, until golden brown.
    Remove the buns from the oven and let them cool completely on a wire rack.