Sweet Brioche Buns with Red Currants


Try my easy recipe for Sweet Brioche Buns with Red Currants! With their soft, melt in your mouth texture these soft milk bread buns are perfect with any kind of jam or spread but also delicious on their own.

homemade sweet brioche buns with fresh red currants on a white cake platter

 Sweet Brioche Buns studded with red currants – perfect for Sunday Brunch! 

I love baking with red currants – from their unashamed tartness and shimmering jewel-like quality, down to their surprising crunch of the little seeds hiding within.

If you have a bush of red currants in your garden and no idea what to cook with them, then this sweet brioche buns recipe might come at the perfect time.  The pretty, bright red, juicy berries with their tart, sparkling flavour! They’re a little overwhelmingly sour on their own, but when added to a sweet baked cake, muffin or milk bread bun they’re utterly fantastic. I think they go so well with the soft and fluffy brioche dough. 

a small bowl with red currants on a kitchen counter

How do you make brioche bread from scratch?

Brioche is a rich yeasted dough made with whole eggs and butter. A HUGE step up from sandwich bread and something so tender, buttery, and rich that it is actually more cake than bread.

Brioche is not, however, not very sweet. These buns DO contain some sugar though as we do not glaze them and the red currants need a sweeter dough to balance out their sour, tart taste. 

I already have a super buttery, rich and fluffy Classic French Brioche recipe on the blog. This recipe is an easy spin on a classic French Brioche – think of them more as sweet rich yeasted fluffy buns – or Japanese milk bread buns! The recipe is an old German Family recipe and we usually make these brioche buns with chocolate chips. This time around, I wanted to put a summery spin on the milk bread buns and added fresh red currants from our garden.

sweet and fluffy brioche milk bread buns with red currants on a big white plate

Tips for making sweet brioche buns or milk bread buns: 

 

Kneading brioche dough is a tricky affair so do yourself a favor and use a stand mixer. All the eggs and butter make it soft, sticky, and slippery. Let the motor and a dough hook do the work! This sweet yeasted dough needs to knead longer than most other kinds of bread dough — a good 10 minutes and the amount of fat from butter and egg yolks prevents gluten from forming easily.

side view of a p;atter with Sweet Brioche Milk Bread Buns with Red Currants

 

Can I make the sweet yeasted brioche dough ahead of time? 

Yes, you can! After kneading, you can let the brioche dough chill in the fridge overnight and shape the buns the next day. I let the dough warm up for about 20 minutes before shaping. Alternatively, do the initial 1 h rise the night before, shape into buns, currants added and all, put in a baking dish and cover the buns with cling film, Let them rest in the fridge overnight, then bake them the next day.

fluffy red currant studded brioche milk bread buns on a cake plate

Shaping the cool dough into sweet brioche buns is actually significantly easier than trying to handle the warm dough. Another bonus is that the slow overnight rise improves the flavor and texture of the bread.

Serve warm. Leftovers can be stored in a tightly covered container at room temperature for up to 2 days.

Tips for baking with red currants:

  • There is a quick and easy hack to quickly get those red currants off the stem with minimal fuss using a fork. Once you’ve rinsed the berries, all you have to do is grab a single stem of currants from the top, and pull it through the tines of your fork. The berries should easily pop off the stem and drop into the bowl below.
  • Both red and black currants freeze well; just make sure to remove most of the stems and fill the berries into freezer bags. If you haven’t washed the berries, they won’t stick together, and then you can just take out as much as you want at a time. You can use frozen red currants in baked goods like in these lemon poppyseed muffins or instead of raspberries in these raspberry vanilla muffins. 
  • Dried currants are NOT the same as the dried currants you buy in the store. 

Did you make and love this sweet brioche buns recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

sweet brioche buns with red currants on a cake plate
5 from 1 vote
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Sweet Brioche Buns with Red Currants

Try my easy recipe for Sweet Brioche Buns with Red Currants! With their soft, melt in your mouth texture these soft milk bread buns are perfect with any kind of jam or spread but also delicious on their own.

Course Breakfast, brunch, Dessert
Cuisine European, French, German
Keyword baking with red currants, milk bread rolls, sweet brioche buns
Prep Time 15 minutes
Cook Time 25 minutes
Resting time 1 hour 30 minutes
Total Time 40 minutes
Servings 12 servings
Calories 300 kcal
Author Kiki Johnson

Ingredients

  • 500 g flour 2 heaping cups
  • 14 g Instant Yeast 4 tsp
  • 100 g sugar 1/2 cup
  • 300 ml milk or coconut milk 1 1/4 cups
  • 2 eggs at room temperature.
  • 2 tsp vanilla extract or paste
  • 100 g red currants 1 cup

Eggwash

  • 1 egg yolk
  • 1 tbsp milk

Instructions

  1. Blend flour, yeast, sugar and salt in the bowl of your stand mixer. 

  2. Heat the milk to about 40 C / 104 F, add the eggs and vanilla and stir well. Pour warm milk egg mix into the dry mix and knead for 10 minutes. 

  3. Cover and let rise for 1 to 1 1/2 hours, until doubled in bulk: The dough can rise in the bowl in which it was mixed. Cover loosely and place the bowl somewhere warm until roughly doubled in bulk. Alternatively, you can refrigerate the dough overnight for a cold, slow rise. (Take out of the fridge and let warm up for 20 minutes, then proceed with the recipe.)

  4. Stir together egg yolk and milk. Transfer the risen dough to a lightly floured surface. Pat into a rectangle, and sprinkle with red currants and roll into a roll. Divide the dough into 10 - 12 pieces and roll into balls. Transfer to a lightly buttered 30 cm x 20 cm rectangular baking dish. Place them in there, with about 1 cm distance, cover with cling film, and let rise while the oven preheats for about 30 minutes. 

  5. Preheat the oven to 350°F.  Place a rack in the middle position. Brush the top of the buns with egg yolk-milk mix. Bake for 20 minutes until puffy and golden.

  6. Serve warm. 

Recipe Notes

Serve warm. Leftovers can be stored in a tightly covered container at room temperature for up to 2 days.

You can use blackcurrants, or raspberries, or chocolate chips instead of currants. 


One Comment

  1. Thomas Alan Johnson


    They turned out fantastic! Added some white chocolate chips too. Family loved them

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