Description
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.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 bun
- Calories: 290
- Sugar: 10g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
