Description
Soft and fluffy blueberry custard brioche buns filled with creamy custard, fruity jam, and topped with a crunchy crumble. Perfect for breakfast, dessert, or an indulgent snack with bakery-style appeal.
Ingredients
2 cups soy milk
2 ½ tsp dry yeast (or 2 ¼ tsp instant yeast)
3 tbsp caster sugar
¼ cup vegan butter, melted
¼ cup soft vegan butter (to knead in)
6 cups plain flour
½ cup caster sugar (for custard)
3 tbsp corn flour
2 tbsp vegan custard powder
2 cups plant-based milk (soy recommended)
1 tsp vanilla extract
2 tbsp vegan butter (for custard)
1 cup blueberry jam
½ cup flour (for crumble)
¼ cup caster sugar (for crumble)
¼ cup brown sugar (for crumble)
¼ cup oats
¼ cup vegan butter (for crumble)
½ cup icing sugar (optional glaze)
3 tsp plant milk (optional glaze)
Instructions
- Warm soy milk to 36–42°C. If too hot, allow to cool until just warm.
- Melt ¼ cup vegan butter in a microwave-safe bowl.
- In a large bowl, combine warm milk, sugar, and yeast. Let sit until foamy.
- Add melted butter and flour, mixing with a dough hook or spoon for 5 minutes until soft dough forms.
- Knead in softened butter until dough is smooth and silky.
- Cover dough with a towel and let rise in a warm spot for 2 hours until doubled in size.
- Prepare custard: In a saucepan, whisk sugar, cornflour, custard powder, milk, and vanilla. Cook over medium heat, whisking constantly until thickened. Stir in butter until smooth. Cover with cling wrap and set aside.
- Punch down risen dough, divide into 10 equal balls, and place on a lined baking tray. Cover and let rise for another 45 minutes.
- Press wells into each bun, spoon custard into wells, brush edges with plant milk, then top with blueberry jam.
- Mix crumble ingredients until coarse and sprinkle over buns.
- Bake at 350°F (175°C) for 20–25 minutes until golden brown.
- Optional: After cooling slightly, drizzle with glaze made of icing sugar and plant milk.
Notes
Swap blueberry jam with raspberry, strawberry, or apricot for variety.
Add lemon zest to custard or cinnamon to crumble for extra flavor.
Drizzle with white chocolate instead of glaze for indulgence.
Dough can be made the night before and refrigerated overnight.
Buns can be frozen up to 2 months after baking; reheat before serving.
Store at room temperature in an airtight container for 2–3 days.
Reheat in oven at 300°F (150°C) for 5–7 minutes to restore softness.
Nutrition
- Serving Size: 1 bun
- Calories: 340
- Sugar: 26g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
