Soft brioche buns filled with vanilla custard cream

Soft brioche buns filled with vanilla cream are sweet and delicate, fluffy, rich in custard that melts in your mouth and absolutely irresistible. They are ideal for starting the day or a good snack as they are delicious and rich in milk filling. It is an easy preparation, which does not involve any difficulty even for those who are beginners with leavened products or for those who do not have mixer with the dough hook. You can decorate them with a chocolate or lemon glaze or dust with powdered sugar. I like them simple, undecorated and paired with a nice coffee or a cup of latte.

Soft brioche buns filled with vanilla cream

Soft brioche buns filled with vanilla cream are soft and delicate milk buns. Recipe for sweet and irresistible stuffed buns.

Course brioches

Cuisine Ovo-lacto vegetarianism

Keyword brioche recipe, fluffy brioche, milk brioche, milk buns, pastry cream, soft buns, sweet buns

Prep Time 40

Cook Time 22

Waiting time 3

Total Time 4 2

Servings buns

Calories 400kcal

Ingredients

Buns

250 ml milk
80 g butter
110 g sugar
3-4 g active dry yeast
530 g all-purpose flour
1 pinch salt
1 medium egg at room temperature
1 egg yolk at room temperature
1 tsp vanilla extract
1 lemon (only the zest)

Custard cream

450 ml milk
40 g corn or potato starch
45 g white sugar
3 egg yolks
1 tsp vanilla extract or seeds from a vanilla pod

Instructions

Instructions soft brioche buns filled with vanilla cream

Heat the milk together with the butter until it is completely melted. Set aside until it becomes just warm. Add yeast and sugar. Stir and set aside for 10 minutes until the yeast becomes fluffy.
In a bowl put flour mixed with salt. Add egg and yolk, vanilla extract and lemon zest and finally the milk with the yeast mixture. Mix roughly just to remove the traces of flour and set aside for 5 minutes.
Knead the dough by hand or in the mixer with dough hook until it becomes smooth and very elastic (about 10 minutes). If you knead it long enough it should release easily from your hands and no longer be sticky. 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.
While the dough rises prepare the cream for the filling.

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. ^_^

Instructions vanilla cream

Pour the milk into a saucepan, then take about 100 ml and set aside. Add the sugar and vanilla (the extract or seeds from a bean) to the pot and mix. Add the potato starch and egg yolks to the reserved milk. Mix very well or blend with an immersion blender.
Light the flame under the pot and bring to a boil. As soon as the milk begins to rise, lower the heat and add the mix of milk, starch and eggs. Stir continuously to avoid the formation of lumps. Your cream should thicken in seconds. Turn off the flame and remove from the heat.
Cover with the plastic wrap in contact with the top of the cream to avoid a thick layer and let it cool completely.

Forming and baking the bun

Deflate the dough and divide it into about 16 similar pieces. Flatten each piece with your fingers on a lightly floured surface to create a disc. On each disc, place a generous portion of cold cream.
Close each disc by sealing the center.
Turn and use the palm of your hand to create a more regular shape. Divide your buns on two baking trays covered with baking paper. Cover with a cotton cloth and let rise for another half hour – 40 minutes.
If you like and want to have more color on the surface of your buns, before baking, spread each brioche with some milk. Bake in a preheated static oven at 180 °C for 20 – 25 minutes (I used 22 minutes). Remove from the oven and let them cool completely before serving.