There’s a certain joy that comes when you pull freshly baked goods from the oven, and today, I’m excited to share a recipe that perfectly captures that warmth: Vanilla Custard Brioche Buns. As the intoxicating scent fills your kitchen, you’ll find it hard to resist sneaking a taste before they cool!
This recipe is a delightful blend of light, airy brioche dough enveloping a creamy, velvety vanilla custard, punctuated with tiny bursts of chocolate chips. After a long week, I craved a weekend project that didn’t just satisfy my sweet tooth but also filled my home with cozy vibes. As I kneaded the dough and whipped together the custard, I couldn’t help but think how perfect these buns would be for brunch gatherings or simply as a comforting treat to enjoy with a cup of coffee.
And while they look impressively indulgent, you’ll be amazed to discover just how simple they are to make. So roll up your sleeves and let’s create something special together. You’ll be serving up smiles in no time!
Why Are Vanilla Custard Brioche Buns So Irresistible?
Freshly baked: There’s nothing quite like the aroma of these buns as they bake to golden perfection, filling your home with warmth.
Decadent filling: The creamy vanilla custard combined with chocolate chips creates a luscious treat that’s hard to resist.
Effortless indulgence: You’ll be surprised at how easy it is to make these gorgeous buns with just a few basic ingredients.
Perfect for sharing: Whether it’s brunch with friends or a cozy evening at home, everyone will love these delightful treats!
Heavenly texture: Light, fluffy brioche dough embraces the silky custard, offering a unique bite that you won’t forget.
Consider exploring more delicious recipes and tips on how to enhance your baking skills as you enjoy these delights!
Vanilla Custard Brioche Buns Ingredients
• Ready to bring home-baked happiness?
For the Brioche Dough
- All-purpose flour – Essential for structure; choose a high-quality brand for best results.
- Granulated sugar – Sweetens the dough and helps with browning during baking.
- Active dry yeast – This helps the dough rise; ensure it’s fresh for the fluffiest buns!
- Salt – Enhances flavor and strengthens the dough; don’t skip it!
- Warm milk – Activates the yeast; make sure it’s not too hot to avoid killing it!
- Large eggs – These add richness and moisture to the dough.
- Unsalted butter – Provides a tender texture; be sure it’s softened for easy incorporation.
For the Vanilla Custard Filling
- Whole milk – Creates a rich, creamy custard; full-fat is the way to go!
- Egg yolks – They contribute to the custard’s luxurious texture and color.
- Granulated sugar – Balances the flavors and thickens the custard.
- Cornstarch – Acts as a thickening agent for that perfect custard consistency.
- Vanilla extract – Adds a delightful aroma and flavor; the real stuff is always best!
- Unsalted butter – Makes the custard silky and smooth; don’t skip this for richness.
For the Topping
- Mini chocolate chips – These add sweet bursts of chocolate throughout; semi-sweet or dark chocolate works well!
- Large egg – Used in the egg wash for a beautiful, shiny finish.
- Milk – Mixed with the egg for that golden egg wash to make your buns shine!
With these ingredients at hand, you’re just one step away from creating a joyful batch of Vanilla Custard Brioche Buns that everyone will adore!
How to Make Vanilla Custard Brioche Buns
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Activate the Yeast: In a small bowl, combine the warm milk and active dry yeast. Allow this mixture to rest for 5 to 10 minutes until it becomes foamy, signaling that the yeast is ready.
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Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. This blend will form the foundation of our soft brioche dough.
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Combine Ingredients: Add the eggs and the activated yeast mixture to the dry ingredients. Stir until a sticky dough begins to form, bringing everything together for a delightful treat.
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Knead the Dough: Knead the dough by hand or in a stand mixer fitted with a dough hook. Gradually add the softened butter, one piece at a time. Continue kneading for about 10 minutes until the dough is smooth, soft, and slightly elastic.
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First Rise: Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let it rise in a warm place for 1 1/2 to 2 hours, or until it has doubled in volume, embracing that delightful warmth.
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Prepare the Custard: In a saucepan over medium heat, warm the whole milk until steaming but not boiling. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Gradually add a small amount of warm milk to temper the eggs. Pour this mixture back into the saucepan and cook, stirring constantly, until thickened and creamy. Remove from heat, stir in butter and vanilla extract, cover with plastic wrap directly on the surface, and cool completely.
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Roll the Dough: Once the dough has risen, place it on a floured surface and roll it into a large rectangle, about 12 by 16 inches. This is where the magic begins!
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Add the Filling: Spread the cooled vanilla custard evenly over one half of the rectangle. Then sprinkle mini chocolate chips over the custard layer, enhancing every bite with sweetness and joy.
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Shape the Buns: Fold the dough in half lengthwise to encase the filling. Using a sharp knife or pastry cutter, slice into 8 to 10 equal strips. Arrange these strips on a parchment-lined baking sheet, leaving space in between, and cover lightly with a towel for a second rise (30 to 45 minutes).
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Preheat the Oven: Set your oven to preheat at 350°F. In a small bowl, whisk together 1 large egg and 1 tablespoon of milk for the egg wash that gives a golden hue to your buns.
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Apply Egg Wash and Bake: Brush the tops of each bun with the egg wash, then bake for 15 to 18 minutes, or until they are golden brown and puffed to perfection.
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Cool and Serve: Allow the custard buns to cool slightly on a wire rack before serving. Their tempting aroma and inviting appearance will surely bring everyone to the table!
Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
What to Serve with Vanilla Custard Brioche Buns?
Indulging in these warm, fluffy buns is a treat, but let’s elevate your meal experience with delightful pairings.
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Fresh Berries: The tartness of strawberries or raspberries provides a refreshing balance to the sweet, rich buns.
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Creamy Yogurt: A dollop of Greek yogurt adds a tangy note, enhancing the overall flavor without overpowering the sweet custard.
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Golden Maple Syrup: Drizzling maple syrup over the buns brings an irresistible sweetness that complements the vanilla custard perfectly.
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Good Coffee: A cup of rich, aromatic coffee pairs wonderfully, accentuating the buttery brioche while cutting through the sweetness.
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Whipped Cream: Light and airy, a side of lightly sweetened whipped cream adds an extra creamy element that makes every bite divine.
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Warm Milk: Offer a cozy cup of warm milk infused with a hint of vanilla or cinnamon to enhance the comfort of your treat.
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Dark Chocolate Sauce: A drizzle of melted dark chocolate adds a decadent touch, perfect for chocolate lovers to enhance the indulgence.
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Cinnamon Sugar Dusting: Sprinkle a little cinnamon sugar on top for a delightful spice contrast that brings a new dimension to each bite.
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Herbal Tea: A soothing cup of chamomile or mint tea brings warmth and relaxation, making your meal feel extra special.
How to Store and Freeze Vanilla Custard Brioche Buns
Room Temperature: Keep the brioche buns in an airtight container for up to 3 days to maintain freshness. Enjoy them as a delightful snack or breakfast treat!
Fridge: If you’re not consuming them right away, store the buns in the fridge for up to 1 week in an airtight container to preserve their flavor and texture.
Freezer: For longer storage, freeze the buns in a single layer on a baking sheet, then transfer to a freezer bag. They can be frozen for up to 3 months.
Reheating: To enjoy the buns post-freezing, thaw overnight in the fridge, then warm in the oven at 350°F for about 10 minutes for that fresh-out-of-the-oven taste.
Vanilla Custard Variations
Feel free to get creative with this recipe and make it your own with these delightful twists!
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Dairy-Free: Substitute almond milk or oat milk for the whole milk in the custard and use vegan butter for the dough.
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Gluten-Free: Opt for a gluten-free all-purpose flour blend to make the buns gluten-free while maintaining a soft texture.
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Nutty Delight: Add chopped hazelnuts or almonds to the filling for an extra crunch and nutty flavor that pairs wonderfully with vanilla.
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Fruit Burst: Incorporate fresh raspberries or blueberries into the custard for a fruity surprise that will brighten each bite.
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Cinnamon Swirl: Sprinkle cinnamon sugar between the layers before baking to add a warm, spicy flavor that complements the vanilla custard.
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Chocolate Lovers: Replace the mini chocolate chips with dark chocolate chunks for a richer, more indulgent treat.
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Spicy Kick: Fold in a pinch of cayenne or chili powder to the custard for a surprising heat that plays beautifully with the sweetness.
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Lemon Zest: Stir in some lemon zest into the custard for a refreshing citrus twist that lightens up the dessert.
These variations not only elevate the flavor but also let you explore different twists and turns of this classic recipe. Happy baking!
Expert Tips for Vanilla Custard Brioche Buns
- Yeast Activation: Always make sure the warm milk is just right—too hot can kill the yeast, leading to dense buns that don’t rise beautifully.
- Knead Well: A good knead means softer, fluffier buns! Don’t rush this step; about 10 minutes should create a smooth, elastic dough.
- Precise Tempering: When adding warm milk to egg yolks for the custard, do it gradually while whisking. This prevents curdling the eggs and ensures a silky texture.
- Second Rise Matters: Give your shaped dough the second rise time it needs. This step is crucial for achieving that perfect lightness in your Vanilla Custard Brioche Buns.
- Even Baking: Use an egg wash for that golden color, and remember to space your buns on the baking sheet for even heat distribution.
- Cooling Time: Allow the buns to cool on a wire rack—this prevents sogginess and helps maintain their delightful texture.
Enjoy making these delicious treats!
Make Ahead Options
These Vanilla Custard Brioche Buns are perfect for meal prep enthusiasts! You can prepare the brioche dough and the vanilla custard filling up to 24 hours in advance. Begin by making the dough, then follow through to the first rise. After that, shape the buns and then refrigerate them overnight (covering them well to prevent drying out). When you’re ready to bake, simply let them rise for about 30-45 minutes before applying the egg wash and baking. This method maintains quality, ensuring they are just as delicious when finished. With these tips, you’ll enjoy a delightful treat with minimal hassle on busy mornings!
Vanilla Custard Brioche Buns Recipe FAQs
What is the best way to select ripe ingredients for this recipe?
Absolutely! When choosing ingredients, opt for fresh eggs and high-quality all-purpose flour. The warm milk should be just the right temperature; it shouldn’t be scalding hot—think comfortable bath water! Fresh yeast is essential for that fluffy rise, so check the expiration date or test it by making sure it foams when activated.
How should I store the Vanilla Custard Brioche Buns?
You can keep the buns in an airtight container at room temperature for up to 3 days. If you want to extend their life, refrigerate them in an airtight container for up to a week. Just remember, they taste best when enjoyed fresh!
Can I freeze Vanilla Custard Brioche Buns?
Certainly! To freeze, first allow the buns to cool completely. Then, place them in a single layer on a baking sheet and freeze until solid. After that, transfer them to a freezer bag, removing as much air as possible. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the fridge and warm them in the oven!
What should I do if my dough doesn’t rise properly?
If your dough doesn’t rise, don’t despair! Check the temperature of your environment; it should be warm but not hot. Sometimes, insufficient yeast activation can cause this issue, so ensure your yeast is fresh and that you allowed it enough time to foam before mixing it in. If you encounter this again, consider moving the dough to a warmer spot, like near a heated oven or covering it with a blanket to retain warmth.
Are there any dietary considerations for this recipe?
Since this recipe contains dairy and eggs, it’s not suitable for those who are lactose intolerant or follow a vegan diet. If you have allergies to these ingredients, like an allergy to eggs or gluten, consider using egg substitutes or gluten-free all-purpose flour. It’s always enjoyable to adapt recipes to meet dietary needs!
Delicious Vanilla Custard Brioche Buns Made at Home
Ingredients
Equipment
Method
- In a small bowl, combine the warm milk and active dry yeast. Allow to rest for 5 to 10 minutes until foamy.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
- Add the eggs and the activated yeast mixture to the dry ingredients. Stir until a sticky dough begins to form.
- Knead the dough by hand or in a stand mixer with a dough hook, gradually adding softened butter until smooth and elastic.
- Transfer the dough to a greased bowl and cover with plastic wrap. Let it rise in a warm place for 1 1/2 to 2 hours.
- In a saucepan over medium heat, warm the whole milk until steaming. In a bowl, whisk together egg yolks, sugar, and cornstarch.
- Gradually add warm milk to temper the eggs, then pour it back and cook, stirring constantly until thickened. Stir in butter and vanilla.
- Place risen dough on a floured surface and roll it into a rectangle, approximately 12 by 16 inches.
- Spread cooled custard over half of the rectangle and sprinkle mini chocolate chips on top.
- Fold dough in half, slice into strips, and arrange on a parchment-lined baking sheet. Cover for a second rise.
- Preheat oven to 350°F. Whisk together egg and milk for egg wash.
- Brush buns with the egg wash and bake for 15 to 18 minutes until golden brown.
- Cool slightly on a wire rack before serving. Dust with powdered sugar if desired.
