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Blueberry Cream Brioche Buns

Heavenly Blueberry Cream Brioche Buns for Brunch Bliss

Experience the charm of French bakery with Blueberry Cream Brioche Buns, perfect for brunch.
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Prep Time 1 hour
Cook Time 30 minutes
Rising Time 1 hour
Total Time 2 hours 30 minutes
Servings: 12 buns
Course: Breakfast
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Whole Milk Warm, around 110°F
  • 2 ¼ teaspoons Dry Active Yeast Ensure it's fresh
  • 2 tablespoons Granulated Sugar Coconut sugar as alternative
  • 4 tablespoons Kerrygold Salted Butter Melted
  • 1 large Egg A flax egg for vegan option
  • 1 teaspoon Pure Vanilla Extract Substitute with almond extract if desired
  • 4 cups Unbleached All-Purpose Flour A gluten-free blend can be substituted
  • 1 teaspoon Kosher Salt Can swap with sea salt
For the Cream Filling
  • 8 ounces Cream Cheese Use dairy-free cream cheese for vegan option
  • ½ cup Full-Fat Sour Cream Greek yogurt can be used
  • 1 teaspoon Pure Vanilla Extract
  • 2 tablespoons Powdered Sugar Can be omitted
  • 1 teaspoon Lemon Zest Lime zest can also be used
For the Topping
  • ½ cup Blueberry Preserves Homemade or other fruit preserves
  • 1 cup Fresh Blueberries Substitute with other berries if necessary
  • 1 large Egg For egg wash; use non-dairy milk for vegan version
  • 2 tablespoons Powdered Sugar (for garnish) Optional

Equipment

  • Mixing Bowl
  • Dough Hook
  • piping bag
  • Baking Sheet
  • wire rack

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine warm whole milk, dry active yeast, granulated sugar, melted Kerrygold salted butter, and large egg. Allow to sit for about 5 minutes until frothy.
  2. Add unbleached all-purpose flour and kosher salt to the yeast mixture. Mix on medium-low speed with a dough hook for 12-15 minutes until smooth and elastic. Transfer to an oiled bowl, cover, and let rise for about 1 hour.
  3. Prepare the cream filling by mixing cream cheese, full-fat sour cream, vanilla extract, powdered sugar, and lemon zest until smooth. Transfer to a piping bag.
  4. Punch down the risen dough and divide it into 9 or 12 pieces. Shape each piece into a ball and place on a lined baking sheet. Cover and let rest for 20 minutes.
  5. Create an indentation in each dough ball, pipe in the cream filling, add blueberry preserves, and top with fresh blueberries.
  6. Preheat the oven to 350°F. Brush the edges of each filled bun with egg wash. Bake for 25-30 minutes until golden brown.
  7. Allow the buns to cool slightly on a wire rack. Optionally sprinkle with powdered sugar before serving.

Nutrition

Serving: 1bunCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Best enjoyed warm for a delightful brunch experience.

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