Chocolate and Vanilla Custard Brioche Buns
Fluffy brioche buns filled with vanilla custard and dark chocolate chips
Soft, fluffy brioche buns swirled with rich vanilla custard and dark chocolate chips. Perfect for breakfast or a sweet treat.
Equipment
Ingredients
Dough
whole milk (warm, 38°C)
250 ml
double cream (cold)
50 ml
granulated sugar
75 g
active sourdough starter (active)
40 g
instant yeast
7 g
salt
3 g
strong white bread flour
165 g
T45 flour
385 g
unsalted butter (cubed, softened)
70 g
Filling
dark chocolate chips
130 g
thick vanilla custard (thick)
240 ml
Finishing
egg (whisked, sifted)
1 piece
granulated sugar
10 g
Instructions
Mix the dough
Combine warm milk, sugar, cream, starter, and yeast in stand mixer bowl. Add both flours and salt.
Knead in butter
Add softened butter gradually on low speed, then knead 10-12 minutes until smooth and fully incorporated.
First rise
Place dough in lightly oiled bowl, cover, and let rise in warm spot (25–28°C) for 75-90 minutes until almost doubled.
Roll out dough
Roll dough into 60 × 40 cm rectangle.
Add filling
Spread vanilla custard evenly over dough, then sprinkle chocolate chips.
Fold and chill
Fold dough twice like an envelope. Freeze for 5-10 minutes to firm up.
Shape the buns
Slice into 8-9 strips, twist each several times and shape into rolls. Place on lined baking trays.
Second rise
Let shaped buns rise in warm place for 60 minutes until puffy.
Apply egg wash
Gently brush risen buns with egg wash.
Bake the buns
Bake at 200°C for 13-15 minutes until slightly golden.
Optional glaze
While hot, brush with syrup made from 2 tsp sugar mixed with 2 tsp boiling water for glossy finish.
Original recipe
Storage
Best eaten fresh. Store in airtight container. Freeze unglazed buns for longer storage.
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