Why You’ll Love This Recipe
These buns combine rich, buttery brioche with fresh whipped cream and fruity jam for a melt-in-your-mouth dessert or snack. They’re visually stunning, incredibly soft, and taste like something straight from a high-end bakery. With customizable fillings and a recipe that’s friendly to both beginner and seasoned bakers, they’re guaranteed to impress every time.
Ingredients
Brioche Buns
280g whole milk, lukewarm
50g (4 tbsp) sugar
2¼ tsp active dry yeast
565g all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
90g unsalted butter, at room temperature
Egg Wash
1 egg whisked with 1 tsp water
Whipped Cream Filling
700g heavy cream
120g powdered sugar, sifted
1 tsp vanilla bean paste
Pinch of salt
To Finish
Raspberry jam or jam of your choice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a small bowl, mix lukewarm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Add eggs, vanilla bean paste, and the activated yeast mixture. Mix until a shaggy dough forms.
- Gradually add softened butter and knead until smooth, elastic, and slightly tacky.
- Cover and let the dough rise in a warm place for 1–2 hours or until doubled in size.
- Divide dough into 12–14 pieces, shape into smooth balls, and place on a parchment-lined baking tray.
- Brush with egg wash and let rise for another 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake buns for 15–20 minutes or until golden brown. Let cool completely.
- Prepare the filling by whipping cream, powdered sugar, vanilla bean paste, and salt to stiff peaks. Keep chilled.
- Once buns are cool, slice each horizontally. Spread jam on the bottom half and top with whipped cream.
- Gently sandwich the top half over the cream. Serve immediately or store in the fridge.
Servings and timing
- Serves: 12–14
- Prep time: 30 minutes
- Cook time: 20 minutes
- Total time: 3 hours (including rise time)
Variations
- Use store-bought brioche for convenience.
- Substitute raspberry jam with strawberry, blueberry, or apricot.
- Add fresh berries for an extra layer of flavor.
- Mix a bit of citrus zest into the whipped cream for brightness.
- Make them mini-sized for party platters or brunch boards.
Storage/Reheating
- Best enjoyed the day they’re made.
- Store leftovers in an airtight container in the fridge for up to 24 hours.
- Do not freeze assembled buns; freeze unfilled brioche if needed and fill after thawing.
FAQs
Can I use store-bought whipped cream?
Yes, but homemade whipped cream offers better texture and flavor.
What’s the best jam to use?
Raspberry offers tart contrast, but any high-quality jam works well.
How do I know when the buns are done baking?
They should be golden brown on top and sound hollow when tapped.
Can I make the dough ahead of time?
Yes, refrigerate overnight after the first rise, then shape and bake the next day.
Why do I need to cool the buns completely?
To prevent the whipped cream from melting.
Can I use a stand mixer for the dough?
Absolutely—it helps incorporate the butter and knead efficiently.
Are these buns freezer-friendly?
The unfilled baked buns can be frozen; thaw and fill as needed.
Can I use vanilla extract instead of vanilla bean paste?
Yes, but bean paste gives a more intense flavor and visual appeal.
Can I make this recipe vegan?
Use plant-based butter, milk, cream, and egg substitutes. Results will vary.
What’s the texture of the buns like?
Soft, fluffy, and slightly rich—perfect contrast to the light cream and jam.
Conclusion
Fluffy Raspberry Dream Buns with Creamy Vanilla Swirl are a show-stopping treat that bring together light whipped cream, tangy jam, and rich brioche in one decadent package. Whether for a celebration, afternoon tea, or indulgent dessert, these buns are sure to leave a lasting impression.
Fluffy Raspberry Dream Buns with Creamy Vanilla Swirl
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours (including rise time)
- Yield: 12–14 buns
- Category: Dessert, Snack
- Method: Baking, Whipping
- Cuisine: Bakery-style
- Diet: Vegetarian
Description
Dreamy, soft brioche buns filled with silky whipped cream and tangy raspberry jam, offering bakery-level indulgence with a golden crust and berry bliss in every bite.
Ingredients
Brioche Buns:
280g whole milk, lukewarm
50g (4 tbsp) sugar
2¼ tsp active dry yeast
565g all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
90g unsalted butter, at room temperature
Egg Wash:
1 egg whisked with 1 tsp water
Whipped Cream Filling:
700g heavy cream
120g powdered sugar, sifted
1 tsp vanilla bean paste
Pinch of salt
To Finish:
Raspberry jam or jam of your choice
Instructions
- Mix lukewarm milk, sugar, and yeast in a small bowl; let sit 5–10 minutes until foamy.
- In a large bowl, combine flour and salt. Add eggs, vanilla bean paste, and yeast mixture; mix until shaggy dough forms.
- Gradually add softened butter; knead until smooth, elastic, and slightly tacky.
- Cover and let dough rise 1–2 hours until doubled in size.
- Divide dough into 12–14 pieces, shape into balls, place on parchment-lined tray.
- Brush with egg wash; let rise 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake buns 15–20 minutes until golden; cool completely.
- Whip cream, powdered sugar, vanilla bean paste, and salt to stiff peaks; keep chilled.
- Slice cooled buns horizontally; spread jam on bottom half, top with whipped cream.
- Sandwich top half over cream; serve immediately or refrigerate.
Notes
Use store-bought brioche for convenience.
Substitute raspberry jam with strawberry, blueberry, or apricot.
Add fresh berries inside for extra flavor.
Mix citrus zest into whipped cream for brightness.
Make mini buns for party platters.
Store leftovers in airtight container refrigerated up to 24 hours.
Freeze unfilled buns if needed; fill after thawing.
Nutrition
- Serving Size: 1 bun
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
