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Blueberry Cream Brioche Buns Recipe

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4 from 7 reviews

These Blueberry Cream Brioche Buns are soft, fluffy, and enriched with a creamy tangy filling and burst of fresh blueberries. Made with a tender brioche dough, filled with a luscious cream cheese and lemon zest mixture, and topped with blueberry preserves and juicy fresh berries, these buns are perfect for breakfast, brunch, or an elegant dessert treat.

Ingredients

Brioche Dough

  • 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

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

Topping & 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, sugar, vanilla extract, melted and cooled Kerrygold salted butter, and egg. Whisk well and let rest for 5 minutes to activate the yeast.
  2. Prepare Dough: Add the flour and kosher salt to the bowl. With the mixer on medium-low speed, knead the dough for 12-15 minutes until the mixture forms a smooth, cohesive ball of dough. Remove the dough hook.
  3. First Rise: Place the dough in a very lightly oiled bowl and cover tightly with plastic wrap. Let it rise at room temperature for about 1 hour, or until doubled in size.
  4. Make Cream Cheese Filling: While dough rises, combine room temperature 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 this mixture to a piping bag or zip-top bag and set aside.
  5. Divide Dough: Generously flour your work surface and pour the risen dough onto it. Line a baking sheet with parchment paper. Divide the dough into 9 equal pieces, about 100g each.
  6. Shape Dough Balls & Second Rest: Pinch the edges under and roll each piece into a smooth round ball. Space the dough balls about 2 inches apart on the prepared baking sheet. Cover loosely with a kitchen towel and let rest for 20 minutes.
  7. Preheat Oven: Preheat your oven to 350℉ (175℃).
  8. Create Indentation & Fill: Use the bottom of a drinking glass or measuring cup to firmly press an indentation into the center of each dough ball. Pipe the cream cheese filling into each indentation.
  9. Add Blueberry Topping: Spoon about a scant tablespoon of blueberry preserves over the cream cheese filling. Top each bun with 6-7 fresh blueberries.
  10. Egg Wash & Bake: Brush the perimeter of each bun with the beaten egg to create a golden crust. Bake the buns in the preheated oven for 25 minutes or until they are beautifully golden brown.
  11. Optional Garnish: Once baked and slightly cooled, sprinkle the buns lightly with powdered sugar before serving.

Notes

  • Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
  • Using room temperature cream cheese helps create a smooth filling without lumps.
  • You can substitute blueberry preserves with any fruit jam of your choice.
  • For extra shine, you can brush the entire top of the buns with egg wash before baking.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Find it online: https://bitezly.com/blueberry-cream-brioche-buns-recipe-2/