Why You’ll Love This Recipe
I like how comforting these blueberry custard brioche buns are—soft, sweet, and indulgent without being too heavy. The custard makes them creamy, the jam gives them fruity brightness, and the crumble adds that irresistible crunch. They look bakery-worthy but feel homemade, which makes them extra special.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Dough
2 cups soy milk
2.5 teaspoon dry yeast 2¼ teaspoon
3 tablespoon caster sugar
1/4 cup vegan butter melted
1/4 cup soft vegan butter to add into the dough once kneaded
6 cups plain flour
Custard:
0.5 cup caster sugar
3 tablespoon corn flour
2 tablespoon vegan custard powder
2 cups plant based milk I use soy
1 teaspoon vanilla extract
2 tablespoon vegan butter
Jam
1 cup blueberry jam
Crumble:
1/2 cup flour
1/4 cup caster sugar
1/4 cup brown sugar
1/4 cup oats
1/4 cup vegan butter
Glaze: opt
1/2 cup icing sugar
3 teaspoon plant milk
Directions
I start by warming the soy milk to about 36–42°C. If it gets too hot, I let it cool until comfortable to the touch.
In a microwave-safe bowl, I melt the vegan butter until smooth. Then I combine the warm milk, sugar, and yeast in a large bowl. I let it sit until foamy and bubbly.
I add the melted vegan butter and flour, mixing with a dough hook or wooden spoon for about 5 minutes until it forms a soft dough. Then I knead in the softened butter until smooth and silky.
I cover the dough with a tea towel and let it rest in a warm spot for about 2 hours until doubled in size.
While the dough rests, I prepare the custard. In a saucepan, I whisk together sugar, cornflour, custard powder, vegan milk, vanilla, and agar agar if using. I cook over medium heat, whisking constantly, until it thickens and froths. Then I stir in vegan butter until smooth, cover with cling wrap, and set aside.
Once the dough has risen, I divide it into 10 balls and place them on a lined baking tray. I cover them and let them rest for another 45 minutes until puffy. I press a small well into each dough ball.
I spoon custard into the wells, brush the dough edges with plant milk, then top with blueberry jam. I mix the crumble ingredients and sprinkle generously over the buns.
I bake at 350°F (175°C) for 20–25 minutes until golden brown. After cooling slightly, I sometimes drizzle the optional glaze for extra sweetness.
Servings and Timing
This recipe makes 10 blueberry custard brioche buns. Prep takes about 30 minutes, rising/resting about 3 hours, and baking about 25 minutes. Total time is just under 4 hours.
Variations
Sometimes I swap the blueberry jam for raspberry or strawberry for a different fruity twist. If I want a richer flavor, I add lemon zest to the custard or a pinch of cinnamon to the crumble. For a more indulgent version, I drizzle melted white chocolate instead of glaze.
Storage/Reheating
I keep the buns in an airtight container at room temperature for 2–3 days. To reheat, I warm them in the oven at 300°F (150°C) for about 5–7 minutes to bring back their softness. I avoid the microwave since it can make them soggy.
FAQs
Can I make the dough ahead of time?
Yes, I can prepare the dough the night before and let it rise in the fridge overnight.
Can I use dairy milk and butter instead of vegan substitutes?
Yes, I can easily swap in regular milk and butter if I’m not making them vegan.
Do I have to use blueberry jam?
No, I can use any jam I like—raspberry, strawberry, or even apricot works beautifully.
Can I freeze these buns?
Yes, I can freeze them after baking. I wrap them tightly and freeze for up to 2 months. I reheat them in the oven before serving.
Can I skip the crumble topping?
Yes, I can leave it off for a simpler bun, though I love the extra crunch it gives.
How do I know when the buns are fully baked?
I check that they’re golden brown on top and sound hollow when tapped on the bottom.
Can I use store-bought custard instead of making it from scratch?
Yes, I can use ready-made custard if I want to save time, but homemade gives a richer flavor.
How do I make the buns fluffier?
I make sure the yeast is fully activated and allow enough rising time for the dough to double in size.
Can I add fresh blueberries instead of jam?
Yes, I can mix fresh blueberries into the custard or scatter them over the custard before baking.
Can I make these buns gluten-free?
Yes, I can try with a 1:1 gluten-free flour blend, though the texture may be slightly different.
Conclusion
These blueberry custard brioche buns are soft, creamy, and wonderfully sweet. I love how the jam and custard pair with the light, airy dough, and the crumble gives them a bakery-style finish. They’re perfect for breakfast, dessert, or a cozy afternoon treat, and I always find myself reaching for a second one.
