Soft, fluffy Vanilla Custard Brioche Buns combine buttery brioche dough with a silky homemade vanilla bean custard. Each bun is tender, golden, and filled generously with smooth pastry cream—perfect for breakfast, dessert, or an anytime sweet treat. These indulgent buns feel bakery-worthy but are completely achievable at home.
Why You’ll Love This Recipe
These brioche buns strike the perfect balance between rich dough and velvety custard. The brioche is enriched with butter and egg yolks, giving it a soft, pillowy texture, while the vanilla bean custard adds creamy sweetness in every bite. They taste incredible warm, can be dusted with powdered sugar or caramelized for a crème brûlée twist, and make a beautiful addition to a brunch table or cozy weekend bake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Vanilla Pastry Cream
1⅓ cup (325.33 g) milk
¼ cup (50 g) granulated sugar
1 vanilla bean (seeds scraped) or 1 teaspoon vanilla extract
4 large egg yolks (68 g)
2 tablespoon (16 g) cornstarch
Prepare the pastry cream:
In a heatproof bowl, whisk the egg yolks with the cornstarch until smooth.
Heat the milk and sugar in a saucepan, then add the scraped vanilla bean seeds and pod (or vanilla extract). Bring to a simmer and remove from heat.
Discard the vanilla bean pod and slowly pour the hot milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened (30–60 seconds).
Strain through a fine-mesh sieve into a clean bowl. Cover the surface with plastic wrap and chill for at least 1 hour.
Make the brioche dough:
Combine the warm milk, 1 teaspoon sugar, and yeast. Let it sit for 5 minutes until foamy.
In the bowl of a stand mixer, add flour, salt, egg yolks, vanilla extract, remaining sugar, and the yeast mixture. Knead for 10 minutes until the dough begins to pull away from the bowl.
Add softened butter gradually and knead for 12–15 minutes until smooth, silky, and non-sticky.
Transfer to an oiled bowl, cover, and let rise for 1 hour.
Shape the buns:
Divide the dough into 10 equal pieces. Roll each piece into a ball and place on parchment-lined baking sheets.
Cover lightly and let rise 30–45 minutes or until doubled.
Flour a small cup or bowl and press into the center of each bun to create a well.
Brush the sides with egg wash.
Fill and bake:
Whip the chilled pastry cream briefly to remove clumps, then pipe into each indent.
Bake at 375°F for 12–15 minutes until golden.
Cool on a rack before serving.
Swap the vanilla custard for lemon curd for a bright, tangy version.
Add pumpkin purée and spices to create autumn-inspired brioche buns.
Mix in cooked cinnamon apples for an apple-pie-style filling.
Add berries such as raspberries or blueberries for a fruity twist.
Dust with sugar and caramelize with a torch for a crème brûlée version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator. Because the buns contain custard, refrigeration is necessary, though it will slightly dry out the bread. Reheat gently in the microwave for about 45 seconds to restore softness.
FAQs
How do I prevent lumps in my pastry cream?
Whisk constantly while heating and be sure to temper the eggs slowly with hot milk.
Why did my pastry cream curdle?
The mixture may have heated too quickly. Consistent whisking and medium heat help prevent this.
Can I make the pastry cream ahead of time?
Yes, prepare it up to 24 hours in advance and store refrigerated with plastic wrap touching the surface.
Can I make the brioche dough a day ahead?
Yes, let it complete the first rise in the refrigerator overnight.
How do I know if my dough is kneaded enough?
Use the windowpane test: stretch a small piece of dough until thin and translucent without tearing.
Can I freeze the dough?
You can freeze the dough after the first rise. Thaw overnight in the refrigerator and continue the recipe.
Can I freeze the baked buns?
These buns are best fresh; freezing baked, custard-filled buns is not recommended.
Does the milk have to be exactly 110°F for the yeast?
It should be warm—not hot—to activate the yeast properly. Around 105–110°F works well.
Why is my dough sticky?
Brioche dough is meant to be tacky. Only add flour in very small amounts if absolutely necessary.
Can I shape these into doughnuts?
The dough is suitable for soft buns; frying results may vary, but experimentation is possible.
Conclusion
Vanilla Custard Brioche Buns are a luxurious homemade treat that deliver rich flavor and bakery-quality texture. From the tender, buttery brioche to the silky vanilla custard center, every bite feels special. Whether served warm for breakfast or as a delightful dessert, these buns are guaranteed to become a cherished favorite in your baking rotation. Enjoy crafting every delicious layer!
Soft, buttery Vanilla Custard Brioche Buns filled with smooth homemade vanilla pastry cream. These golden, tender buns are perfect for breakfast, dessert, or a special sweet treat at any time of day.
Ingredients
1⅓ cup (325.33 g) milk
¼ cup (50 g) granulated sugar
1 vanilla bean (seeds scraped) or 1 teaspoon vanilla extract
4 large egg yolks (68 g)
2 tablespoon (16 g) cornstarch
¾ cup (202 g) + 1 tablespoon warm milk, 110°F
1 teaspoon (4 g) granulated sugar
2¼ teaspoon (7 g) active dry yeast
⅓ cup (66.67 g) granulated sugar
3 cups (360 g) bread flour
¾ teaspoon (4.5 g) salt
2 egg yolks (36 g)
2 teaspoon (8 g) vanilla extract
6 tablespoon (84 g) unsalted butter, softened
Instructions
Make the pastry cream: In a bowl, whisk egg yolks and cornstarch until smooth. Heat milk and sugar in a saucepan with vanilla bean seeds and pod (or extract). Once simmering, discard the pod and slowly pour into the egg mixture while whisking. Return to the saucepan and cook, whisking constantly, until thickened. Strain into a bowl, cover with plastic wrap touching the surface, and chill for at least 1 hour.
Make the brioche dough: Combine warm milk, 1 tsp sugar, and yeast. Let sit 5 minutes until foamy. In a stand mixer bowl, combine flour, salt, egg yolks, vanilla, remaining sugar, and yeast mixture. Knead 10 minutes. Add softened butter gradually and knead 12–15 minutes until smooth and elastic. Transfer to an oiled bowl, cover, and rise 1 hour.
Shape the buns: Divide dough into 10 pieces, roll into balls, and place on parchment-lined baking sheets. Cover and rise 30–45 minutes. Press a floured cup into each to form a well. Brush sides with egg wash.
Fill and bake: Whip chilled pastry cream briefly and pipe into each bun center. Bake at 375°F (190°C) for 12–15 minutes until golden. Cool on a wire rack and serve.
Notes
Use a thermometer to ensure milk is at the right temperature for yeast activation (105–110°F).
Pastry cream can be made a day in advance and stored chilled with plastic wrap touching the surface.
Brioche dough may be refrigerated overnight after the first rise.
Use the windowpane test to check dough elasticity.
Do not overfill buns to prevent overflow during baking.
