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.
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.