Sweet Strawberry Custard Brioche Buns Recipe

There’s nothing quite like the smell of fresh baked goods filling your home, and these Strawberry Custard Filled Sweet Brioche Buns are truly something special. Imagine a soft, buttery brioche bun, baked to golden perfection, then generously filled with a creamy, dreamy homemade vanilla custard, and a vibrant, sweet-tart strawberry jam. It’s a combination that truly sings!

This recipe might seem a little fancy, but I promise it’s totally achievable for any home baker. Each bite offers a delightful contrast: the tender, slightly sweet brioche, the smooth and rich custard, and the burst of fresh strawberry flavor. They’re perfect for a leisurely weekend breakfast, a special brunch, or a truly indulgent dessert.

Trust me, these sweet brioche buns won’t last long in your kitchen. They’re so utterly delicious and comforting, making them an instant family favorite. Get ready to impress everyone with these delightful homemade treats!

Enjoying a sweet strawberry custard brioche bun.

Why You’ll Love This Recipe

Incredibly Delicious: The perfect blend of sweet brioche, creamy custard, and fruity jam.
Baking Project Fun: A rewarding recipe that’s worth the effort.
Family Favorite: These buns are sure to be a hit with everyone.
Versatile Treat: Ideal for breakfast, brunch, or a decadent dessert.
Fresh Ingredients: Uses real strawberries for a vibrant flavor.

Ingredients

For the Brioche Buns:

3 cups Bread or All-Purpose Flour: Bread flour gives a chewier texture, but AP flour works beautifully too.
1/2 cup Granulated Sugar: For sweetness in the dough.
1 large Egg + 1 large Egg Yolk: Adds richness and structure.
1 1/4 cups Milk: Whole milk works best for a tender crumb.
2 tablespoons Unsalted Butter: Softened to room temperature, crucial for a tender brioche.
1 packet (2 1/4 tsp) Active Dry Yeast: To make the dough rise.
1/2 teaspoon Salt: Balances the sweetness and enhances flavor.

For the Vanilla Custard:

3 large Egg Yolks: For a rich, creamy custard.
1/3 cup Granulated Sugar: Sweetens the custard.
1 cup Milk: Whole milk provides the best consistency.
1 tablespoon Vanilla Extract: Use good quality vanilla for the best flavor.
2 tablespoons Cornstarch: To thicken the custard.

For the Strawberry Jam:

8-10 Strawberries: Diced, about 1 ½ cups. Fresh is best!
1/3 cup Granulated Sugar: Sweetens the jam.
1/2 tablespoon Lemon Juice: Brightens the flavor and helps the jam set.

For the Egg Wash:

1 large Egg: Whisked with a splash of milk or water for a golden crust.

Gather your ingredients for these delightful buns!

Kitchen Equipment

Stand mixer with dough hook (highly recommended) or large mixing bowl
Large saucepan
Whisk
Mixing bowls
Measuring cups and spoons
Rolling pin
Baking sheets
Parchment paper
Pastry brush
Piping bag with a round tip (for filling)

Step-by-Step Instructions

Part 1: Make the Brioche Dough (at least 3 hours, plus overnight chill)

Activate Yeast: In the bowl of your stand mixer, warm the milk slightly (around 105-115°F, warm to the touch but not hot). Sprinkle in the yeast and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
Combine Ingredients: Add the remaining sugar, egg, egg yolk, and salt to the yeast mixture. Mix lightly.
Add Flour: Gradually add the flour, mixing on low speed with the dough hook until a shaggy dough forms.
Knead the Dough: Increase speed to medium-low and knead for 5 minutes. The dough will be sticky.
Add Butter: Add the softened butter, one tablespoon at a time, incorporating each piece before adding the next. Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will still be soft.
First Rise (Bulk Fermentation): Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1.5-2 hours, or until doubled in size.
Chill Overnight (Optional but Recommended): Gently punch down the dough, cover, and refrigerate overnight (or at least 4 hours). This makes it easier to handle and develops more flavor.

Part 2: Make the Strawberry Jam (15 minutes)

Cook Strawberries: In a small saucepan, combine the diced strawberries, sugar, and lemon juice.
Simmer: Bring to a gentle simmer over medium heat, stirring occasionally.
Thicken: Continue to cook for 10-15 minutes, mashing the strawberries with a spoon, until the mixture thickens to a jam-like consistency.
Cool: Remove from heat and let cool completely. Store in the refrigerator until ready to use.

Part 3: Make the Vanilla Custard (15 minutes, plus chilling)

Whisk Yolks & Sugar: In a medium bowl, whisk the egg yolks and sugar until light and creamy. Whisk in the cornstarch until smooth.
Heat Milk: In a saucepan, gently heat the milk over medium heat until it just begins to simmer around the edges. Do not boil.
Temper Yolks: Slowly pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the yolks.
Combine & Thicken: Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the custard thickens to a pudding-like consistency. It should coat the back of a spoon.
Add Vanilla: Remove from heat and stir in the vanilla extract.
Chill: Transfer the custard to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled and firm (at least 2-3 hours, or overnight).

Creamy custard and sweet jam – the perfect fillings!

Part 4: Shape, Rise, and Bake the Buns (2 hours)

Divide Dough: On a lightly floured surface, gently punch down the chilled brioche dough. Divide it into 12 equal pieces (about 60-70g each).
Shape Buns: Roll each piece into a smooth, tight ball.
Second Rise (Proofing): Place the dough balls on a parchment-lined baking sheet, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel. Let rise in a warm place for 1-1.5 hours, or until visibly puffy and almost doubled in size.
Preheat Oven: While the buns are rising, preheat your oven to 375°F (190°C).
Egg Wash: Whisk the remaining egg with a splash of milk or water for an egg wash. Gently brush the tops of the risen buns with the egg wash.
Bake: Bake for 15-20 minutes, or until the buns are deeply golden brown on top and cooked through.
Cool: Transfer the baked buns to a wire rack to cool completely.

Perfectly golden and ready for filling!

Part 5: Assemble the Buns

Prepare Fillings: Once the buns are completely cool, transfer the chilled custard to a piping bag fitted with a round tip.
Fill Buns: Using a small knife or a chopstick, poke a hole into the side or top of each cooled brioche bun. Wiggle it around slightly to create a cavity inside.
Pipe Custard: Pipe the vanilla custard into each bun until it feels full.
Add Jam: Using a small spoon or another piping bag (without a tip, just snip the corner), gently add some strawberry jam into the same hole, on top of or alongside the custard.
Serve: Dust with powdered sugar if desired, and serve immediately!

Filling the brioche buns with creamy custard and sweet jam.

Expert Tips

Don’t Rush the Rise: Brioche dough needs time to develop its flavor and texture. Don’t shorten the rising times, especially the cold ferment in the fridge.
Room Temperature Butter: Ensure your butter for the brioche dough is truly softened, not melted or hard. This helps it incorporate smoothly into the dough.
Temper Your Egg Yolks: When making the custard, slowly adding hot milk to the yolks prevents them from scrambling. Whisk constantly!
Chill Custard Completely: A well-chilled custard will be thick and easy to pipe, preventing a runny mess.
Don’t Overfill: Be careful not to overfill the buns, or the filling might burst out. Fill until you feel a gentle resistance.
Even Baking: If your oven bakes unevenly, rotate the baking sheet halfway through the baking time for uniformly golden buns.

Variations

Chocolate Custard Buns: Replace 1 tablespoon of cornstarch with 1 tablespoon of unsweetened cocoa powder in the custard for a chocolatey twist.
Lemon Curd Filling: Swap out the strawberry jam for bright and tangy lemon curd.
Cream Cheese Filling: Mix softened cream cheese with a little sugar and vanilla for a rich and tangy alternative.
Savory Brioche: Reduce the sugar in the brioche dough to 1/4 cup and omit the sweet fillings. Fill with savory options like ham and cheese or spinach and feta.
Mini Brioche Buns: Divide the dough into smaller pieces for bite-sized treats, adjusting baking time accordingly.

What to Serve With

These brioche buns are a treat on their own, but pairing them with a warm beverage makes them even more delightful.

Coffee: A strong cup of black coffee or a creamy latte.
Tea: Your favorite breakfast tea or a soothing herbal tea.
Hot Chocolate: Especially on a cool morning.
Fresh Fruit Salad: To add a light, refreshing counterpoint.
Mimosa: For a celebratory brunch!

Storage

Refrigerator: Store leftover filled brioche buns in an airtight container in the refrigerator for up to 2-3 days.
Freezer: Unfilled, baked brioche buns can be frozen for up to 1 month. Wrap them tightly in plastic wrap and then foil. Thaw at room temperature. You can also freeze the cooled custard and jam separately in airtight containers for up to 2 weeks.
Reheating: For best results, allow frozen buns to thaw. You can gently warm unfilled buns in a microwave for 10-15 seconds or a preheated oven (300°F/150°C) for 5-7 minutes. Filled buns are best enjoyed at room temperature or slightly chilled.
Shelf life: Due to the fresh custard and jam, these buns are best enjoyed within 2 days.

Frequently Asked Questions

Q: Can I make the brioche dough by hand?

A: Yes, you can! It will require about 20-25 minutes of vigorous kneading. The dough will be very sticky initially but will become smoother and more elastic with time and effort.

Q: What if my yeast doesn’t foam?

A: If your yeast doesn’t foam after 10 minutes, it might be inactive or the milk was too hot/cold. Discard the mixture and start again with new yeast and correctly tempered milk.

Q: Can I use frozen strawberries for the jam?

A: Absolutely! Thaw them first and drain any excess liquid before dicing and proceeding with the jam recipe.

Q: Why did my custard turn lumpy?

A: Lumpy custard usually happens if the egg yolks weren’t tempered properly or if it wasn’t stirred constantly during cooking. You can try straining it through a fine-mesh sieve to remove lumps.

Q: Can I prepare the fillings a day ahead?

A: Yes, both the strawberry jam and vanilla custard can be made 1-2 days in advance and stored in airtight containers in the refrigerator. Ensure the custard is covered with plastic wrap directly on its surface to prevent a skin.

Q: How can I tell when the brioche buns are fully baked?

A: The buns should be deeply golden brown on top and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read around 200-210°F (93-99°C).

Q: Can I make these buns gluten-free?

A: Brioche is quite specific in its gluten structure. While gluten-free flours exist, they may not yield the same fluffy, airy texture. This recipe has not been tested with gluten-free alternatives.

Nutrition

Approximate values only per bun:

Calories: 350-400
Protein: 8-10g
Fat: 18-22g
Carbs: 40-45g
Fiber: 2-3g
Sugar: 20-25g
Sodium: 150-200mg

Nutritional information is an estimate and may vary.

Conclusion

There you have it – a recipe for these truly irresistible Strawberry Custard Filled Sweet Brioche Buns! This baking project is a labor of love, but every step is worth it for the incredible flavors and textures you’ll create. The soft brioche, creamy vanilla custard, and bright strawberry jam come together for a treat that feels gourmet, yet completely homemade.

I encourage you to give this recipe a try in your own kitchen. There’s immense satisfaction in pulling these beautiful buns from the oven and sharing them with loved ones. If you do, please come back and leave a comment below to let me know how they turned out, and don’t forget to rate the recipe! And if you’re looking for more comforting and delicious home baking ideas, be sure to explore more recipes on our website!