{"id":17047,"date":"2020-05-17T09:28:03","date_gmt":"2020-05-17T15:28:03","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/recipe-for-strawberry-vanilla-custard-brioche-buns\/"},"modified":"2020-05-17T09:28:03","modified_gmt":"2020-05-17T15:28:03","slug":"recipe-for-strawberry-vanilla-custard-brioche-buns","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/recipe-for-strawberry-vanilla-custard-brioche-buns\/","title":{"rendered":"Recipe for Strawberry Vanilla Custard Brioche Buns"},"content":{"rendered":"

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.<\/em><\/p>\n

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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\u2019s also the time to experience the beauty that are homemade Brioche Buns filled with Vanilla Custard and Fresh Strawberries – a classic Viennoiserie.<\/em><\/p>\n

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.<\/p>\n

The name derives from the French and means \u201cViennese things\u201d 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.<\/p>\n

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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.<\/p>\n

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.<\/p>\n

I do this on Sundays mornings when I feel like just having some pastry for lunch.<\/p>\n

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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\u2019ll see), would you believe me? <\/p>\n

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How to make Strawberry & Vanilla Custard Brioche Buns: <\/h2>\n

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. <\/p>\n

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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. <\/p>\n

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Roll the dough out into a 14\u00d78 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.<\/p>\n<\/div>\n

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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. <\/p>\n

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Tips for making this recipe: <\/h2>\n