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Blueberry Cream Brioche Buns Recipe

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3.8 from 13 reviews

Soft and fluffy blueberry cream brioche buns featuring a rich cream cheese filling and a burst of fresh blueberries and jam. These delightful buns are perfect for breakfast, brunch, or a sweet snack, combining tender brioche dough with luscious cream cheese and fruity accents.

Ingredients

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

Topping & Finishing

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

Instructions

  1. Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, combine warm milk, dry active yeast, sugar, vanilla extract, melted cooled butter, and one egg. Whisk to combine and let sit for 5 minutes to activate the yeast.
  2. Knead Dough: Add flour and kosher salt to the bowl. With the mixer on medium low, knead for 12-15 minutes until the dough forms a smooth ball. Remove dough hook, transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, about 1 hour.
  3. Prepare Cream Cheese Filling: In a large bowl, combine cream cheese, sour cream, vanilla extract, powdered sugar, one egg, and lemon zest. Use a hand mixer or whisk to blend until very smooth. Transfer filling to a piping bag or zip-top bag and set aside.
  4. Shape Dough Balls: Generously flour your work surface and pour the risen dough out. Line a baking sheet with parchment paper. Divide dough into 9 equal pieces (~100g each). Pinch edges under and roll each piece into a round ball. Place balls on prepared baking sheet spaced about 2 inches apart. Cover loosely with a kitchen towel and let rest 20 minutes.
  5. Preheat Oven: Preheat the oven to 350°F (175°C).
  6. Create Indentations and Fill: Press firmly in the center of each dough ball using the bottom of a glass or measuring cup to create an indentation. Pipe the cream cheese filling into each indentation.
  7. Add Blueberry Topping: Spoon about a scant tablespoon of blueberry preserves into the center of the cream cheese filling, then top each bun with 6 or 7 fresh blueberries.
  8. Apply Egg Wash and Bake: Brush beaten egg around the perimeter of each bun. Bake in the preheated oven for 25 minutes or until golden brown.
  9. Garnish: Optionally, sprinkle warm buns lightly with powdered sugar before serving.

Notes

  • Ensure the milk is warm (not hot) to properly activate the yeast without killing it.
  • Use room temperature cream cheese for a smooth filling without lumps.
  • Be gentle when creating the indentation so the dough balls maintain their shape.
  • Resting and letting the dough rise properly is crucial for soft, fluffy buns.
  • Feel free to substitute blueberry preserves with other fruit jams for variety.
  • The powdered sugar garnish is optional but adds a pretty finishing touch.

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