Berries And Cream Brioche Buns
These brioche buns are so pillowy soft, buttery, and filled with a lightly sweetened vanilla cream cheese fillling. They’re topped with fresh berries, finished with a buttery crumb topping, and baked until beautifully golden. And finished with a light dusting of powdered sugar.. just how you would find them at a bakery window.
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These brioche buns feel a little extra special, they’re beautifully arranged with berries and have a heavenly filling. I cannot get enough of these!
Why You’ll Love These Berry Brioche Buns
- Bakery-worthy at home. These buns have that beautiful, artisan look without requiring complicated bakery equipment, like a proofer.
- Fresh berries. Sweet strawberries, blueberries, and raspberries add natural sweetness and a pop of color.
- Creamy vanilla filling. The sweetened cream cheese bakes into a rich, cheesecake-like center.
- Perfect for any occasion. These are just as fitting for a holiday brunch as they are for an afternoon coffee break. I love sharing a few extra of these with neighbors and friends.
- Easy to customize. Use your favorite berries, add citrus zest, or switch the filling to lemon curd.
Ingredient Notes
All-purpose flour creates a soft, tender dough while still giving the buns enough structure to hold the filling.
Active dry yeast gives the dough its beautiful rise. Make sure your milk is warm—not hot—so the yeast activates properly.
Warm milk adds richness and helps create a soft, fluffy crumb. Aim for about 110°F.
Butter is what gives brioche its signature richness. Melted butter mixes easily into the dough while also adding incredible flavor to the crumb topping.
Cream cheese should be softened before mixing to create a perfectly smooth filling without lumps.
Vanilla extract enhances the cream cheese filling.
Fresh berries work best for this recipe. A combination of strawberries, blueberries, and raspberries creates beautiful color and a mix of sweet and tart flavors.
Powdered sugar finishes the buns with a simple bakery-style touch once they’ve cooled slightly.
Tips To Master Your Brioche Game
- First thing is first, make sure your yeast is fresh. The older it gets to the expiration date the more likely you will have issues with the dough rising. I don’t do a ton of baking but I always make sure every fall and every spring I buy a new jar of yeast and new baking soda and baking powder. If I get a bakery flop, I rule out those three ingredients as not being the problem.
- Make sure your yeast becomes foamy before mixing the flour in. If it doesn’t, start over with fresh yeast.
- Knead the dough until it’s smooth and elastic. Proper kneading helps create the soft, airy texture brioche is known for.
- Allow the dough to fully double in size before shaping. This extra patience makes a noticeable difference in the final texture. In colder months, I like to proof bread in a slightly warmed up oven with the oven door propped open with a kitchen towel. I found to have better results with dough rising this way.
- Use softened cream cheese for a silky filling that spreads easily.
- It’s tempting to overfill the centers, try to avoid doing that so the filling stays neatly inside while baking.
- Pat berries dry after washing them to prevent excess moisture from making the filling watery. I recommend using fresh berries but you may also used frozen, just don’t defrost them otherwise they will get really runny and liquidy.
- Let the buns cool for at least 10 minutes before serving so that the filling doesn’t burn anyones lips off.
Endless Fun Variations To Experiment With!!
- Swap the mixed berries for cherries, peaches, or sliced plums when they’re in season.
- Add fresh lemon or orange zest to the cream cheese filling.
- Sprinkle sliced almonds over the crumb topping before baking for extra crunch.
- Stir a spoonful of berry jam into the cream cheese filling for an additional layer of fruit flavor.
- Add shaved white chocolate for a sweeter dessert version.
- Sub out the filling for lemon curd.
What to Pair With Berry Brioche Buns
For breakfast or brunch, enjoy them with freshly brewed coffee, a vanilla latte, or hot tea. They also pair wonderfully with homemade whipped butter and fresh fruit for an elegant brunch spread.
Storage Instructions
Store leftover brioche buns in an airtight container in the refrigerator for up to 4 days because of the cream cheese filling. To reheat, warm individual buns in the microwave for about 15–20 seconds or place them in a 300 F oven for 5–8 minutes until warmed through.
For longer storage, freeze the baked buns for up to 2 months. Wrap each bun individually in plastic wrap before placing them in a freezer-safe bag or container. Thaw overnight in the refrigerator and warm before serving.
If you love these buns, check out a few other reader favorites!
- Persimmon Brioche Buns
- Bakery-Style Chocolate Chip Cookies
- Star Bread
- Easy Banana Bread
- Triple Berry Cream Cheese Puff Pastry Tarts
If you make these Berries And Cream Brioche Buns, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Berries And Cream Brioche Buns
Ingredients
For The Brioche Dough:
- 1¼ cup warm milk (about 110 F)
- ½ cup granulated sugar
- 2¼ teaspoons active dry yeast (1 packet)
- 4 cups all-purpose flour, plus more for kneading
- ¼ teaspoon kosher salt
- 1 large egg
- 1 egg yolk
- 4 tablespoons unsalted butter, melted
- 1 beaten egg, for egg wash
For The Cream Cheese Filling
- 8 oz cream cheese, at room temperature
- ½ cup powdered sugar
- 2 tablespoons whole milk (or heavy cream)
- 2 teaspoons vanilla extract
For The Crumb
- ⅓ cup granulated sugar
- ¾ cup all-purpose flour
- 6 tablespoons unsalted butter, melted
For The Topping
- assortment of berries – sliced strawberries, blueberries, raspberries, and blackberries
- 1-2 tablespoons powdered sugar
Instructions
- Proof The Yeast: In a small bowl, combine warm milk and granulated sugar. Stir until the sugar is dissolved, then sprinkle the yeast on top. Give it a gentle stir. Let it sit for about 5-10 minutes until the mixture becomes slightly frothy. This means the yeast is activated and ready to go.
- Knead The Dough By Hand: In a large mixing bowl, combine the flour and salt. Add the yeast mixture, along with the butter, egg, and egg yolk. Mix together using a wooden spoon. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, adding more flour if needed, until the dough is soft and smooth. Brioche dough will be just a little sticky after kneading.
- Knead The Dough Using Stand Mixer: In the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture, along with the butter and egg. Using the hook attachment, knead the dough on medium speed for about 5-7 minutes, until the dough becomes smooth and elastic. Brioche dough will be just a little sticky after kneading.
- Let The Dough Rise: Place the dough in a greased bowl, covering it with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for about 1-2 hours, or until it doubles in size. In colder months, I like to proof bread in a slightly warmed up oven with the oven door propped open with a kitchen towel. I found to have better results with dough rising this way.
- Prepare The Cream Cheese Filling: While the dough is rising, make the filling. Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle or whisk attachment. Beat for 1-2 minutes, until smooth and fluffy. Add the powdered sugar, milk, and vanilla extract. Beat for 2-3 minutes, until smooth and light.
- Prepare The Crumb: Combine all ingredients in a bowl. Mix until crumb-like texture forms.
- Preheat oven to 375 F. Line two baking sheets with parchment paper. Set aside.
- Assemble the Buns: Once the dough has risen, turn out the dough on a clean surface and divide it into 8-12 equal pieces. Roll into individual round balls.
- Press your fingers along to create a 1/2″ circular edge for each dough ball. Gently stretch out the center until about 1/4″ thick. Think of creating a large doughnut with a center that connects it. Place on the prepared baking sheets.
- Brush the edges of the buns with the beaten egg. Evenly distribute the cream cheese filling between the buns. Top with an assortment of berries and then add the crumb along the edges of the buns.
- Bake for 20-30 minutes, until edges of the buns are golden. Let rest at least 10 minutes. Dust with powdered sugar and enjoy.
