JELLY CUSTARD BRIOCHE BUNS
Jelly custard brioche buns are a delightful treat that combines soft, fluffy brioche with a rich, creamy custard and a sweet fruit jelly filling. Each bun features a buttery, golden crust and a light, airy interior, generously filled with smooth custard and a burst of fruity jelly. Perfect for breakfast, a snack, or a special dessert, these buns offer a delicious mix of textures and flavors in every bite. Enjoy them fresh out of the oven or warmed up for a cozy indulgence!
JELLY CUSTARD BRIOCHE BUNS
Jelly custard brioche buns are a heavenly delight! These soft, buttery brioche buns are filled with creamy custard and a luscious swirl of fruity jelly. Each bite offers a perfect blend of tender, sweet dough and indulgent filling, making them a fantastic choice for breakfast, brunch, or a special treat. Whether enjoyed fresh and warm or at room temperature, these buns are sure to brighten your day with their delightful flavors and comforting texture.
WHY YOU’LL LOVE THEM
- Soft and Fluffy Texture: Highlight the light, airy, and buttery texture of the brioche.
- Delicious Filling: Emphasize the combination of creamy custard and sweet fruit Jelly.
- Versatile Treat: Perfect for breakfast, brunch, or a special snack.
KEY INGREDIENTS
THE BRIOCHE DOUGH:
- Whole Milk
- Eggs
- All-purpose Flour
- Fresh yeast
- Unsalted butter
- Salt
- Sugar
THE CUSTARD FILLING:
- Milk
- Cornstarch
- Eggs
- Vanilla
- Honey
- Unsalted Butter
THE JELLY FILLING:
- Any kind of jam you’d like ( preferably berries jam )
TIPS FOR THE PERFECT BUNS
Use High-Quality Ingredients
- Butter: Opt for unsalted butter for a rich, buttery flavor in your brioche dough.
- Eggs: Use large, room-temperature eggs to ensure proper dough consistency and texture.
- Flour: Choose high-quality bread flour or all-purpose flour for the best results in your dough.
2. Perfect Your Dough
- Kneading: Knead the brioche dough until it’s smooth and elastic. This helps develop the gluten, giving the buns their soft, fluffy texture.
- Proofing: Allow the dough to rise in a warm, draft-free place until it doubles in size. This ensures the buns are light and airy.
3. Make a Creamy Custard
- Smooth Consistency: Ensure your custard is smooth and well-cooked to avoid lumps. Strain it through a sieve if necessary.
- Cool Properly: Let the custard cool slightly before filling the buns to prevent it from melting the dough.
4. Handle the Filling Carefully
- Even Distribution: Don’t overfill the buns to avoid spillage during baking. Aim for a balanced amount of custard and jelly.
- Seal Well: Pinch and seal the dough properly around the filling to prevent it from leaking out.
5. Shape the Buns Correctly
- Uniform Size: Divide the dough into equal portions to ensure all buns bake evenly.
- Shape Neatly: Shape the buns evenly and place them with adequate spacing on the baking sheet for even cooking.
6. Monitor Baking Time
- Check for Doneness: Bake the buns until they are golden brown and a toothpick inserted into the center comes out clean. Overbaking can make them dry, so keep an eye on them.
7. Let Cool Properly
- Cooling Rack: Transfer the buns to a wire rack to cool. This prevents them from becoming soggy as they cool down.
8. Storage Tips
- Keep Fresh: Store leftover buns in an airtight container to maintain their freshness.
- Reheat Gently: Reheat the buns in the oven for a few minutes to restore their softness.
9. Experiment with Variations
- Flavored Custards: Try adding vanilla, lemon, or chocolate flavors to your custard for a unique twist.
- Different Jellies: Experiment with various fruit jellies or preserves to find your favorite combination.
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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JELLY CUSTARD BRIOCHE BUNS
Equipment
- 1 Stand mixer
Ingredients
FOR THE BRIOCHE DOUGH
- 200 ml whole milk
- 3 eggs at room temperature
- 1 egg for brushing
- 500 g all-purpose flour
- 11 g instant yeast
- 150 g unsalted butter softened
- 3 g salt
- 40 g sugar
FOR THE CUSTARD FILLING
- 250 ml whole milk
- 1 tbsp cornstarch
- 1 egg
- 1 egg yolk
- 1 tbsp vanilla paste
- 50 g honey
- 25 g unsalted butter
FOR THE JELLY FILLING
- 1 cup berries jam
EXTRA TOPPINGS
- Fresh strawberries
Instructions
FOR THE BRIOCHE DOUGH
- In a saucepan, warm up the milk till it's finger hot.
- Add the warm milk to the bowl of a stand mixer, and add the sugar and yeast. Let it sit till it starts to foam up.
- Add in the eggs, salt and mix.
- Add in the flour and mix on low speed for 5 minutes. Add in the butter and mix well for more 8 minutes.
- Add the dough to a greased bowl and cover and let it rise for 1.5 hours or until doubled in size.
- Punch the dough and form into equal balls, each 100 g .
- Place them on a parchment paper and cover for more 40 minutes.
- Press a hole into each ball and fill with custard filling.
- Brush with egg wash and bake at 200 degrees for about 25 minutes or until golden.
- After baking, fill with berries jam and dust with powdered sugar.
- Top with some fresh strawberries and enjoy!
FOR THE CUSTARD FILLING
- In a bowl, mix the eggs, cornstarch, vanilla and honey.
- Bring the milk to a simmer on medium heat.
- Add in slowly the egg mixture to the milk and whisk while adding.
- Whisk till it thickens ( for about 7-9 minutes ).