Recipe for Strawberry Vanilla Custard Brioche Buns
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The best recipe for sweet brioche buns made from scratch! These homemade breakfast pastries are tender, soft, and fluffy and each roll is filled with a heavenly vanilla custard, fresh strawberries and pistachios.
What I love about Brunch? Endless possibilities. Anything that one really wants to eat is acceptable for brunch. For anyone with a sweet tooth, it’s also the time to experience the beauty that are homemade Brioche Buns filled with Vanilla Custard and Fresh Strawberries – a classic Viennoiserie.
Viennoiserie refers to sweet yeast-leavened baked goods made with doughs enriched with generous amounts of butter, milk, eggs, and sugar making them the most decadent, most tender of breakfast treats out there.
The name derives from the French and means “Viennese things” due to its origin in Vienna, Austria. And yes, these Vanilla Custard Buns are a long-cherished German/Austrian family recipe that I have made so many times, using different fruit.
Oftentimes, Viennoiserie pastries are laminated, like a croissant, but not this recipe. I went with a simplified brioche dough that I use for most of my breakfast buns. Not only do these vanilla custard brioche buns taste like a fancy pastry from a French Bakery, but there is also the added bonus that the brioche dough can be made the day before and proved overnight in the refrigerator.
Have the vanilla custard filling and fresh strawberries prepared and the assembly can be done in minutes. If, however, you wish to make and bake the brioche custard buns on the same day, just leave the dough in a warm place for 1-2 hours or until doubled in bulk, then proceed with the recipe.
I do this on Sundays mornings when I feel like just having some pastry for lunch.
If I told you that these are the best brioche buns, custard buns, breakfast pastry EVER, and you NEED these babies in your life (once you try them you’ll see), would you believe me?
How to make Strawberry & Vanilla Custard Brioche Buns:
The custard buns recipe starts with straightforward brioche dough. While the dough rises, we make a classic French Vanilla Custard. Completely from scratch – No custard powder.
Hull the strawberries for the filling and cut into small pieces. Chop up some pistachios. After the first rise, gently push down the dough, turn out onto a lightly floured surface and knead together briefly. Line two baking sheets with parchment paper. Alternatively, bake them in a rectangular pan.
Roll the dough out into a 14×8 inch rectangle. Spread the custard onto the dough leaving 1-inch space around the edges. Sprinkle on the chopped strawberries and pistachios. Roll the dough from one of the smallest edges towards the other. Roll as tightly as you can.
With a sharp knife, trim the dough at the ends and cut the log into 12 pieces. Place on the lined baking sheets or the baking pan making sure to leave room around each snail. Lightly cover the brioche breakfast rolls with wax paper or cling film and set the baking sheets in a warm place to rise for another 30 minutes. Heat the oven to 375F, and bake until puffed up and golden.
Tips for making this recipe:
- You can wrap the rolled log in plastic wrap and freeze for later use. Cut as frozen, then thaw.
- To use frozen & pre-cut, defrost the vanilla custard buns overnight in the fridge then take them out and let them rise for around 1.5 hours and bake as directed below.
- Use the best quality butter.
- Check your yeast: if you haven’t used your yeast in a while and don’t know it is still active, dissolve the yeast in some of the warm milk with a teaspoon of sugar and leave in a room place for about 5-10 minutes. If it gets bubbly and puffy, use it. If not, do not even attempt the recipe until you get unexpired yeast.
- Make sure to knead the brioche dough until it looks smooth and doesn’t stick to the sides of the bowl as it spins. If it doesn’t look smooth, just continue mixing and it will!
- For baking pastry, I always recommend using a kitchen scale to measure the ingredients which is why I give your grams. Using cups will yield different amounts every time. Using a scale is your golden ticket to breakfast pastry success.
More Sweet Breakfast Buns recipes from the blog
★ Did you make and love this recipe for vanilla custard brioche buns? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Strawberry Vanilla Custard Brioche Buns
The best sweet brioche buns made from scratch! These homemade breakfast pastries are tender, soft, and fluffy and each roll is filled with a heavenly vanilla custard, fresh strawberries and pistachios.
Ingredients
- 1 cup milk - 2 tbsp = 200 ml
- 1/3 cup butter 80 g
- 1 egg
- 4 cups flour 500 g
- 2 packets active dry yeast 14 g - 4 tsp
- 1/2 cup sugar
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
For the custard
- 40 g cornstarch
- 500 ml whole milk
- 4 tbsps sugar or alternative sweetener
- 1 tbsps vanilla paste or extract or scraped out seeds + pod of 1 bean
- 1/4 tsp salt
- 2 egg yolks
Filling
- 1 x recipe vanilla custard
- 2 cups fresh strawberries 300 g
- 1/2 cup pistachios roughly chopped or ground coarsely
Instructions
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Warm milk with butter until the butter has melted. Let cool down a bit.
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Combine flour, sugar, yeast and spices in a bowl, making sure not to let salt and yeast come into direct contact right in the beginning. Stir egg into the warm milk. The mix should be lukewarm now. Add to the dry mixture and knead everything with your stand mixer, using the dough hook. Knead for about 5 minutes, until a soft and smooth dough ball forms. Cover the bowl with cling film and let rest in a warm spot until doubled in size. This can take 1-2 hours, depending on the temperature.
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For the custard, add cornstarch to a small bowl and pour in a small amount of the milk. Stir to form a slurry. Heat the rest of the milk along with vanilla, sugar, salt and the scraped out pod.
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Beat egg yolks in a medium-sized, bowl. When the milk comes to the boil, remove from heat. Add vanilla and cornstarch slurry to the pan and whisk until there are no lumps. Very gradually whisk the hot milk mixture into the egg yolks.
Return the mixture to the the saucepan. Cook over a very low heat, stirring constantly with the whisk, until the mixture is very thick about 5 minutes.
Remove from heat, transfer to a clean bowl, cover with a piece of plastic wrap pressed directly onto the surface to avoid a skin forming. Set aside to cool completely. I find it best if it’s cold for filling because it is thicker and easier to work with, so you can make it a day ahead of time and refrigerate if desired.
The filling can be made a day ahead and kept in the fridge until needed.
-
Gently push down the dough, turn out onto a lightly floured surface and knead together briefly.
-
Line two baking sheets with parchment paper. Alternatively, bake them in a rectangular pan.
Roll the dough out into a rectangle on a floured bench top - aim at a 14×8 inch rectangle.
-
Spread the custard onto the dough leaving 1 inch spare around the edges. Sprinkle on the chopped strawberries and pistachios. Roll the dough from one of the smallest edges towards the other. Roll as tightly as you can.
Here you can wrap the tightly rolled snails in plastic wrap and freeze for later use (to use frozen, defrost overnight in the fridge then take them out and let them rise for around 1.5 hours and bake as directed below).
-
With a sharp knife trim the dough at the ends. Cut the log into 12 pieces. Place on the lined baking sheets or the baking pan making sure to leave room around each snail.
10. Lightly cover the snails with wax paper and set the baking sheets in a warm place to rise for another 30 minutes. Heat the oven to 375F.
If baking on a baking sheet with room in between them, bake for 20 to 25 min (they are done when they are puffed, and a light brown).
-
If baking in a baking dish with no room in between them (as in pictures), they need about 35 minutes. Cover them with aluminum foil towards the end.
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Serve dusted with powdered sugar
Recipe Video
Recipe Notes
- You can wrap the rolled log in plastic wrap and freeze for later use. Cut as frozen, then thaw.
- To use frozen & pre-cut, defrost the vanilla custard buns overnight in the fridge then take them out and let them rise for around 1.5 hours and bake as directed below.
- Use the best quality butter.
- Check your yeast: if you haven’t used your yeast in a while and don’t know it is still active, dissolve the yeast in some of the warm milk with a teaspoon of sugar and leave in a room place for about 5-10 minutes. If it gets bubbly and puffy, use it. If not, do not even attempt the recipe until you get unexpired yeast.
- Make sure to knead the brioche dough until it looks smooth and doesn’t stick to the sides of the bowl as it spins. If it doesn’t look smooth, just continue mixing and it will!
- For baking pastry, I always recommend using a kitchen scale to measure the ingredients which is why I give your grams. Using cups will yield different amounts every time. Using a scale is your golden ticket to breakfast pastry success.
The dough turned out so soft and fluffy! AMAZING! Did not add the pistachios but chopped macadamias! DREAMY!
Super lecker sind die geworden! Hab mit Vanillepudding Pulver nachgeholfen hehe. Super Rezept – danke!