There’s something irresistibly dreamy about the combination of warm vanilla brioche buns cradling fresh raspberries, creating a symphony of flavors that dance in your mouth. One bite transports me to a sunlit kitchen where I can almost hear the gentle hum of a summer afternoon. This recipe for Vanilla Brioche Buns with Raspberries isn’t just a treat; it’s a heartwarming moment waiting to happen, whether it’s a cozy brunch or a sweet surprise for loved ones.
I stumbled upon this creation during one of my weekend baking adventures, and the outcome was truly delightful. Fluffy, pillowy buns filled with a rich vanilla custard and the tart burst of raspberries is the perfect antidote to fast food fatigue. Plus, these buns are versatile enough to serve as an indulgent dessert or a delectable breakfast.
Get your apron on and prepare to impress yourself and others alike with these simple yet elegant buns! Trust me, your taste buds will thank you as you transition from mundane meals to homemade happiness.
Why will you love Vanilla Brioche Buns with Raspberries?
Fluffy Brilliance: These buns boast an incredibly soft texture that melts in your mouth, perfect for anyone who loves homemade treats.
Delightful Flavor: The combination of vanilla custard and raspberries offers a unique blend of sweet and tart that enchants the palate.
Easy Preparation: With straightforward steps, you’ll be whisking up these beauties in no time, making baking a joy and not a chore!
Versatile Treat: Whether for breakfast, brunch, or dessert, these buns shine in any setting, making them a crowd-pleaser.
Heartwarming Moments: Create memories as you gather friends and family around the table to savor each warm bite.
Experience that homemade happiness with your very own batch!
Vanilla Brioche Buns with Raspberries Ingredients
For the Dough
- Milk – 175 ml (3/4 cup); the warm milk helps activate the instant yeast for a fluffy texture.
- Sugar – 50 g (1/4 cup); sweetness enhances the buns, balancing the tartness of the raspberries.
- Instant Yeast – 7 g (1 packet or 0.25 oz); perfect for creating light, airy brioche without long proofing times.
- All-Purpose Flour – 400 g (3 1/4 cup); provides the structure needed for soft, fluffy buns.
- Eggs – 2; they enrich the dough, leading to a tender crumb and beautiful color.
- Vanilla Paste – 1/2 tsp; adds a depth of flavor that complements the fresh raspberries beautifully.
- Unsalted Butter – 85 g (6 tbsp); incorporating room temperature butter ensures a rich and soft texture.
For the Raspberry Filling
- Raspberries – 95 g (3/4 cup); use fresh or frozen for delightful bursts of tartness in every bite.
For Egg Wash
- Egg – 1; this gives the buns a lovely golden-brown color once baked.
- Milk – 2 tbsp; mixed with the egg, it helps achieve a glossy finish on the buns.
For Vanilla Custard
- Egg Yolks – 3; they create a rich and creamy custard filling that is simply irresistible.
- Sugar – 45 g (1/4 cup); sweetens the custard to beautifully contrast the raspberries.
- Cornstarch – 25 g (2 tbsp); thickens the custard for a luscious texture.
- Vanilla Paste – 1 tsp; amplifying the vanilla flavor, making the custard heavenly.
- Milk – 250 g (1 cup); the base of the custard, adding creaminess.
- Unsalted Butter – 60 g (1/2 stick); adds richness to the custard, enhancing the overall flavor.
For Decoration
- Pearl Sugar – 3 tbsp; sprinkle on top for a delightful crunch and presentation.
These Vanilla Brioche Buns with Raspberries are more than just a recipe; they’re an experience filled with flavors that melt hearts. Gather your ingredients and let the magic unfold!
How to Make Vanilla Brioche Buns with Raspberries
-
Mix the Yeast: In a small bowl, stir together the milk, sugar, and instant yeast. Let it set aside for 5 minutes to bloom, creating a bubbly mixture that indicates the yeast is active.
-
Prepare the Dough: In a large bowl (or stand mixer), combine flour, eggs, vanilla paste, and the yeast mixture. Knead on low speed for 3-4 minutes, or 6-8 minutes by hand, until the dough is smooth and elastic. Cover and let rise for 45-60 minutes until doubled in size.
-
Make the Custard: In a bowl, whisk together egg yolks, sugar, cornstarch, vanilla, and a pinch of salt until fluffy and smooth. Gradually pour in boiling milk while whisking, then transfer to a saucepan. Cook over medium-high heat for 2-3 minutes until thickened, then finish with cold butter, whisking to incorporate. Let cool.
-
Shape the Buns: Preheat your oven to 200 °C / 390 °F (or 180 °C / 350 °F for fan-assisted). Divide the risen dough into 10 equal parts, shaping each into a ball. Place on baking sheets with space between, and let rise for another 5-10 minutes. Create a nest shape in each ball using your fingers.
-
Add Filling: Spoon about two tablespoons of custard into each nest, placing three raspberries on top. In a small bowl, mix together the egg and milk for egg wash, then brush the edges of the nests and sprinkle with pearl sugar.
-
Bake: Place the buns in the oven on the middle rack and bake for 25-30 minutes, until the edges are golden-brown and the custard remains soft. Let them cool slightly on a wire rack before serving, either warm or at room temperature.
Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Vanilla Brioche Buns with Raspberries
Room Temperature: Keep the buns in an airtight container for up to 2 days. They’re best enjoyed fresh, but can still be tasty at room temperature.
Fridge: For extended freshness, store them in the fridge in a sealed container for up to 3 days. Just make sure to wrap them well to prevent drying out.
Freezer: If you want to save them for later, freeze the buns in a freezer-safe bag for up to 3 months. Thaw them in the fridge overnight before enjoying.
Reheating: To warm, simply place the buns in a preheated oven at 180 °C (350 °F) for about 5-10 minutes. They’ll regain their fluffy texture, bringing back that fresh-baked taste.
Make Ahead Options
These Vanilla Brioche Buns with Raspberries are a fantastic choice for meal prep! You can prepare the dough up to 24 hours in advance. Simply follow the recipe through the first rise (step 2), then cover the bowl tightly with plastic wrap and refrigerate. The next day, allow the dough to come to room temperature before shaping the buns and proceeding with the recipe. Additionally, the vanilla custard can be made a day ahead and stored in the refrigerator (make sure it’s fully cooled and covered). When you’re ready to bake, simply assemble and bake the buns. These prepped components maintain their quality beautifully, ensuring your delicious buns are just as fresh and delightful as when made from scratch!
What to Serve with Vanilla Brioche Buns with Raspberries?
There’s nothing quite like a cozy dinner or brunch that brings loved ones together over warm, flavorful delights.
-
Whipped Cream: A dollop of lightly sweetened whipped cream enhances the softness, providing a creamy contrast that delights the senses.
-
Fresh Fruit Salad: A refreshing mix of seasonal fruits adds a burst of color and natural sweetness, perfectly balancing the richness of the buns.
-
Mint Tea: This aromatic beverage complements the sweet and fruity flavors, offering a soothing finish to your meal.
-
Lemon Curd: The tangy brightness of lemon curd contrasts beautifully with the custard, awakening your taste buds in every bite.
-
Chocolate Sauce: Drizzling a warm, silky chocolate sauce elevates the dessert experience, creating a luxurious treat everyone will adore.
-
Ice Cream: Serving the buns with a scoop of vanilla or raspberry ripple ice cream provides an indulgent touch that’s simply irresistible.
Let these delightful accompaniments elevate your Vanilla Brioche Buns with Raspberries, turning every bite into a cherished moment around the table.
Expert Tips for Vanilla Brioche Buns
-
Bloom the Yeast: Always allow the yeast to bloom for about 5 minutes; this ensures it’s active and will give the buns their fluffy texture.
-
Kneading Technique: Knead the dough just until smooth and elastic; over-kneading can lead to tough buns. Aim for a soft and pliable dough.
-
Proper Rising: Keep the dough covered in a warm area while it rises. A warm kitchen promotes faster rise, ensuring light and airy buns.
-
Custard Thickness: When cooking the custard, stir constantly to avoid lumps, achieving a creamy and smooth filling that pairs beautifully with the raspberries.
-
Don’t Overstuff: When adding custard and raspberries, leave enough space at the edges of the buns. Overfilling can lead to a messy bake and loss of shape.
Enjoy your journey of making Vanilla Brioche Buns with Raspberries, and embrace the delightful flavors that await!
Variations & Substitutions
Feel free to let your creativity shine and customize these delightful buns to suit your taste!
-
Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a deliciously inclusive treat. Make sure the blend contains xanthan gum for the best texture.
-
Berry Mix: Swap out raspberries for blueberries or a mix of berries for a colorful, fruity twist. The vibrant colors make for a stunning presentation too!
-
Plant-Based: For a vegan option, replace milk with almond or oat milk, eggs with flax eggs, and use plant-based butter exclusively. This way, everyone can enjoy the magic of these buns.
-
Sweet Spicing: Add a pinch of cinnamon or nutmeg to the dough for an aromatic touch that enhances the warm flavors of the vanilla. It’s like giving these buns a cozy hug!
-
Nutty Crunch: Fold in chopped nuts like almonds or hazelnuts into the dough for added crunch and flavor. They will provide a delightful texture that complements the softness of the buns.
-
Chocolate Indulgence: Mix in chocolate chips into the dough or drizzle melted chocolate on top after baking. Who can resist the perfect marriage of chocolate and vanilla?
-
Brioche Pull-Apart: Instead of shaping them into buns, cut the dough into strips, stack them together, and form a pull-apart bread for a fun partage experience during brunch!
-
Citrus Zest: Add some orange or lemon zest to the custard for a refreshing zing that brightens the overall flavor. It’s like a burst of sunshine in every bite!
Let your taste buds lead you, and enjoy experimenting with these variations for an unforgettable homemade experience!
Vanilla Brioche Buns with Raspberries Recipe FAQs
How do I know if my raspberries are fresh enough to use?
Absolutely! Fresh raspberries should be bright in color and plump, without any dark spots or mold. If you’re opting for frozen raspberries, choose berries that are individually frozen and free from ice clumps.
What’s the best way to store leftover Vanilla Brioche Buns with Raspberries?
Very good question! Keep your buns in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to 3 days. Just be sure they’re sealed well to avoid drying out.
Can I freeze Vanilla Brioche Buns with Raspberries?
Absolutely! To freeze, allow the buns to cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw in the fridge overnight, then reheat in a preheated oven at 180 °C (350 °F) for 5-10 minutes to regain their lovely texture.
What should I do if my dough isn’t rising?
Very frustrating, I know! If your dough isn’t rising, ensure that your yeast is fresh and active. It might help to check your environment too; dough rises best in a warm place (around 75-80°F or 24-27°C). If needed, let it rise longer, or try placing it in a slightly warm oven (turned off) for a boost.
Are there any common allergies associated with this recipe?
Indeed, this recipe contains common allergens such as eggs, dairy, and gluten. If you’re baking for someone with allergies, you can try substituting unsweetened almond milk for regular milk, gluten-free flour for all-purpose flour, or egg replacers for the eggs. Just keep in mind that the texture and flavor might vary slightly.
Can I use a different type of fruit instead of raspberries?
Absolutely! Feel free to experiment with other fruits like blueberries, sliced strawberries, or even peaches. Just make sure the fruit is ripe and cut into small pieces so it fits nicely in the nest. Happy baking!
Delicious Vanilla Brioche Buns with Raspberries Recipe
Ingredients
Equipment
Method
- In a small bowl, stir together the milk, sugar, and instant yeast. Let it set aside for 5 minutes to bloom, creating a bubbly mixture that indicates the yeast is active.
- In a large bowl (or stand mixer), combine flour, eggs, vanilla paste, and the yeast mixture. Knead on low speed for 3-4 minutes, or 6-8 minutes by hand, until the dough is smooth and elastic. Cover and let rise for 45-60 minutes until doubled in size.
- In a bowl, whisk together egg yolks, sugar, cornstarch, vanilla, and a pinch of salt until fluffy and smooth. Gradually pour in boiling milk while whisking, then transfer to a saucepan. Cook over medium-high heat for 2-3 minutes until thickened, then finish with cold butter, whisking to incorporate. Let cool.
- Preheat your oven to 200 °C / 390 °F (or 180 °C / 350 °F for fan-assisted). Divide the risen dough into 10 equal parts, shaping each into a ball. Place on baking sheets with space between, and let rise for another 5-10 minutes. Create a nest shape in each ball using your fingers.
- Spoon about two tablespoons of custard into each nest, placing three raspberries on top. In a small bowl, mix together the egg and milk for egg wash, then brush the edges of the nests and sprinkle with pearl sugar.
- Place the buns in the oven on the middle rack and bake for 25-30 minutes, until the edges are golden-brown and the custard remains soft. Let them cool slightly on a wire rack before serving, either warm or at room temperature.