Blueberry Cream Brioche Buns Recipe

Introduction

These Blueberry Cream Brioche Buns are a delightful treat combining soft, buttery brioche with a creamy tangy filling and fresh blueberries. Perfect for breakfast or an indulgent snack, they offer a beautiful balance of flavors and textures that will impress your family and friends.

Ingredients

• 1 cup whole milk (warm)
• 1 tablespoon dry active yeast (12g)
• ¼ cup granulated sugar (55g)
• 5 tablespoons Kerrygold Salted butter (70g, melted and cooled)
• 1 large egg
• 2 teaspoons pure vanilla extract
• 3 cups unbleached all-purpose flour (400g)
• ½ teaspoon kosher salt
• 8 ounces cream cheese (at room temperature)
• ½ cup full-fat sour cream
• 2 teaspoons pure vanilla extract
• ¼ cup powdered sugar
• 1 large egg
• 1 tablespoon freshly grated lemon zest
• 1 cup blueberry preserves
• 1 pint fresh blueberries
• 1 egg (for egg wash)
• ¼ cup powdered sugar (for garnish)

Instructions

1. Step 1: In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk, dry active yeast, sugar, pure vanilla extract, melted and cooled salted butter, and egg. Whisk to combine, then let rest for 5 minutes to activate the yeast.
2. Step 2: Add the unbleached all-purpose flour and kosher salt to the bowl. With the mixer on medium low, knead the dough for 12 to 15 minutes until it forms a smooth ball. Remove the dough hook, place the dough in a very lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for about 1 hour or until doubled in size.
3. Step 3: Meanwhile, make the cream cheese filling by combining the room temperature cream cheese, sour cream, vanilla extract, powdered sugar, egg, and lemon zest in a large bowl. Use a handheld mixer or whisk to blend until very smooth, then transfer the mixture to a piping bag or zip-top bag and set aside.
4. Step 4: Generously flour your work surface and turn the risen dough out onto it.
5. Step 5: Line a baking sheet with parchment paper. Divide the dough into 9 equal pieces, each weighing about 100 grams.
6. Step 6: Pinch the edges of each dough piece under and roll into a smooth ball. Place the dough balls on the baking sheet about 2 inches apart. Cover loosely with a kitchen towel and let rest for another 20 minutes.
7. Step 7: Preheat your oven to 350℉ (175℃).
8. Step 8: Press the bottom of a glass or measuring cup firmly into the center of each dough ball to create an indentation. Pipe the cream cheese filling into the center of each bun.
9. Step 9: Spoon about a scant tablespoon of blueberry jam onto the cream cheese filling, then top each bun with 6 to 7 fresh blueberries.
10. Step 10: Brush the beaten egg around the perimeter of each bun. Bake for 25 minutes or until golden brown. Once warm, optionally sprinkle lightly with powdered sugar before serving.

Tips & Variations

• Use frozen blueberries if fresh aren’t available, but thaw and drain them to avoid excess moisture.
• For extra flavor, add a pinch of cinnamon or cardamom to the dough.
• Substitute the blueberry preserves with raspberry or strawberry jam for a different fruity twist.
• Make sure the butter is cooled before mixing to avoid killing the yeast.

Storage

Store leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 1 month. Reheat gently in a low oven or microwave to retain softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of a stand mixer?

Yes, you can knead the dough by hand for about 15 to 20 minutes until smooth and elastic. It might take more effort but works just as well.

Is it necessary to let the dough rise twice?

Allowing the dough to rise twice ensures a light, fluffy texture by giving the yeast time to develop and strengthening the gluten structure.

Blueberry Cream Brioche Buns Recipe

Print Recipe

★★★★★

4.8 from 114 reviews

These Blueberry Cream Brioche Buns are a delightful homemade treat featuring soft, buttery brioche dough filled with a smooth cream cheese mixture and bursting with fresh blueberries and preserves. Perfect for breakfast, brunch, or dessert, these buns combine a tender crumb with sweet and tangy flavors, topped with a beautiful golden crust and a dusting of powdered sugar.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes (plus 1 hour + 20 minutes rising time)
• Yield: 9 buns 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1 cup whole milk (warm)
• 1 tablespoon dry active yeast (12g)
• ¼ cup granulated sugar (55g)
• 5 tablespoons Kerrygold Salted butter (melted and cooled, 70g)
• 1 large egg
• 2 teaspoons pure vanilla extract
• 3 cups unbleached all-purpose flour (400g)
• ½ teaspoon kosher salt

Cream Cheese Filling

• 8 ounces cream cheese (at room temperature)
• ½ cup full fat sour cream
• 2 teaspoons pure vanilla extract
• ¼ cup powdered sugar
• 1 large egg
• 1 tablespoon freshly grated lemon zest

Blueberry Topping and Finishing

• 1 cup blueberry preserves
• 1 pint fresh blueberries
• 1 egg (for egg wash)
• ¼ cup powdered sugar (for garnish)

Instructions

1. Activate yeast: In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk, dry active yeast, granulated sugar, vanilla extract, melted and cooled butter, and egg. Whisk to combine and let rest for 5 minutes to activate the yeast.
2. Make the dough: Add the flour and kosher salt to the bowl. With the mixer on medium-low, knead the dough for 12-15 minutes until it comes together and forms a smooth ball. Remove the dough hook, place the dough in a lightly oiled bowl, and cover with plastic wrap. Let it rise at room temperature for about 1 hour or until doubled in size.
3. Prepare cream cheese filling: While the dough rises, combine the cream cheese, sour cream, vanilla extract, powdered sugar, egg, and lemon zest in a large mixing bowl. Use a handheld mixer or whisk to blend until very smooth. Transfer the mixture into a piping bag or zip-top bag and set aside.
4. Shape the buns: Generously flour a work surface and pour the risen dough onto it. Divide the dough into 9 equal pieces, approximately 100 grams each. Pinch the edges under and roll each piece into a smooth round ball.
5. Second rise: Place the dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Cover loosely with a kitchen towel and let rest for another 20 minutes.
6. Preheat oven: Preheat your oven to 350°F (175°C).
7. Create indentations and fill: Firmly press the bottom of a drinking glass or measuring cup into the center of each dough ball to make a well. Pipe the cream cheese filling into each indentation.
8. Add blueberry topping: Spoon about a scant tablespoon of blueberry preserves onto the cream cheese filling, then top each bun with 6 or 7 fresh blueberries.
9. Egg wash and bake: Brush the beaten egg around the perimeter of each bun for a shiny, golden finish. Bake in the preheated oven for 25 minutes or until golden brown.
10. Garnish and serve: Optionally, sprinkle the warm buns lightly with powdered sugar before serving. Enjoy your freshly baked Blueberry Cream Brioche Buns!

Notes

• Make sure the butter is cooled after melting to avoid killing the yeast.
• Use fresh yeast if possible for better rise and flavor.
• Room temperature ingredients help create a smooth dough and filling.
• Use a kitchen scale to divide the dough for even-sized buns.
• Let the buns cool slightly before dusting with powdered sugar to prevent melting.
• Ensure dough balls have space to expand on the baking sheet.
• These buns can be stored in an airtight container for up to 2 days; warm slightly before serving.

Keywords: blueberry brioche buns, cream cheese filling, breakfast buns, homemade brioche, blueberry pastries, soft buns, cream cheese pastries