Fluffy brioche buns filled with seasonal fruit
Scorrere verso il basso
These fluffy brioche buns filled with seasonal fruit is one of my favorite recipes for a delicious sweet snack. These mini buns are soft, sweet and with a rich filling. Being made with the addition of butter and milk they are very delicate and fragrant. This time I have prepared them with a filling made of blueberries, blackberries, cranberries and wild strawberries but you can use almost any type of seasonal fruit. They are just plain yummy with apricots, peaches or pieces of cherries.
Fluffy brioche buns filled with seasonal fruit
Ingredients
Soft milk rolls
- 260 ml milk
- 80 g butter
- 120 g white sugar
- 560 g all-purpose flour
- 4 g active dry yeast
- 1 pinch of salt
- 1 egg
- 1 yolk
- 1 tsp vanilla extract (optional)
- 1 organic lemon (the zest)
- milk (optional)
- 380 g mixed fruit (I used blueberries, wild strawberries, red currant, blackberries)
- 3 tbsp white sugar
- 1 tbsp potato starch
Icing
- 1 cup of powdered sugar
- water or milk or lemon juice
Instructions
Instructions fluffy brioche buns filled with seasonal fruit
- For this recipe the eggs must be at room temperature.
- Slowly warm up the milk together with the butter until the butter is completely melted. Set aside until it becomes slightly warm. Add active dry yeast and sugar. Stir and set aside for 10 minutes until the yeast becomes frothy.
- Add all-purpose flour, lemon zest, vanilla extract, a pinch of salt, an egg and a yolk. Stir to mix the ingredients.
- Knead the dough by hand or in the mixer with the hook until it becomes smooth and very elastic (at least 10 minutes). If you work it long enough it should easily come off your hands. Place the dough in a lightly greased bowl and cover it with a cotton cloth. Let it grow until it doubles in volume! It took me about 2 hours.
- The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Milk and butter sweet buns – forming and baking
- In a bowl, mix your fruit with the sugar and potato starch and set aside.
- Deflate the dough and divide it into about 16 similar pieces. Flatten each piece to create a disc. On each disc, place a generous portion of berries with sugar and starch.
- Close each disc and seal the center.
- Flip, cover with the palm of your hand and make circular movements to create a smoother bun.
- Place each stuffed brioche bun on a baking sheet covered with parchment paper with the fold side down. During bakin, a little juice often comes out of the brioche. Do not worry it is normal and among other things that juice is delicious still hot eaten directly from the pan with a spoon ;).
- Let your rolls rise for another 45 minutes – 1 hour. Before baking, brush each brioche with some milk.
- Bake in a preheated static oven at 180 ° C for 20 – 25 minutes. Remove from the oven and allow to cool completely.
Notes
Nutrition
Once the brioches are cold, spread them with an icing prepared by mixing the icing sugar with some water, milk or lemon juice.
Store at room temperature covered with a cotton cloth or under a cake dome.
lot of love. B.
p.s. If you are looking for another recipe with berries check out my Mixed berries and Greek yogurt smoothie breakfast idea (photo below). On the other hand, if you are looking for another yummy leavened recipe, check my Baked Sun donuts.
