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
