Strawberry Custard Filled Brioche Buns

Ingredients

• 3 cup bread or all-purpose flour (bread flour preferred for better structure)
• 0.5 cup sugar (for the dough)
• 1 egg (large)
• 1 egg yolk (for the dough)
• 1.25 cup milk (for the dough)
• 2 tbsp butter (softened)
• 3 egg yolks (for the custard)
• 0.333 cup sugar (for the custard)
• 1 cup milk (for the custard)
• 1 tbsp vanilla extract
• 9 strawberries (diced (8-10 count))
• 0.333 cup sugar (for the jam)
• 0.5 tbsp lemon juice

Steps

1. 1

   In a large bowl or stand mixer, combine the flour, sugar, whole egg, egg yolk, and milk. Mix until a shaggy dough forms.

2. 2

   Add the softened butter to the dough. Knead for 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test.

3. 3

   Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.

4. 4

   While the dough rises, prepare the custard: Whisk the egg yolks and 1/3 cup sugar in a bowl until pale. Heat 1 cup of milk in a saucepan until just simmering, then slowly temper it into the egg mixture. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until thickened. Stir in the vanilla extract and let cool completely.

5. 5

   Prepare the strawberry jam: Combine the diced strawberries, 1/3 cup sugar, and lemon juice in a small saucepan. Simmer over medium heat, mashing slightly, until the mixture thickens into a jam-like consistency. Let cool.

6. 6

   Once the dough has risen, punch it down and divide into equal portions (about 12). Shape each into a smooth ball.

7. 7

   Place the buns on a parchment-lined baking sheet. Cover and let rise again for 30-45 minutes.

8. 8

   Preheat your oven to 350°F (175°C). Bake the buns for 15-20 minutes or until golden brown. Let them cool completely on a wire rack.

9. 9

   To assemble, poke a hole in the side or top of each cooled bun. Pipe in the vanilla custard, followed by a spoonful of the strawberry jam.

Notes

The recipe description mentions these are best eaten the same day. For the best results, use a kitchen scale to ensure the buns are uniform in size.

Nutrition per serving

• dessert
• baking
• brioche
• strawberry
• custard
• sweet rolls
• pastry