Imagine biting into a pillowy soft brioche bun, bursting with luscious Bonne Maman mixed berry preserves and topped with a crisp vanilla bean streusel that crackles with every bite. These aren't just any pastries—they're a culinary journey that transforms your kitchen into a Parisian bakery, promising an experience that will transport you straight to the charming streets of France. Whether you're a seasoned baker or a curious home cook, these custard brioche buns are about to become your new obsession.
Prep Time: 2 hrs
Cook Time: 25 mins
Total Time: 2 hrs 25 mins
Cuisine: French
Serves: 12 buns
Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons salt
- 1 packet active dry yeast
- 1 cup milk, warmed
- 4 large eggs
- 1/2 cup unsalted butter, softened
- 1 cup Bonne Maman mixed berry preserves
- 1/2 cup flour (for streusel)
- 1/4 cup brown sugar
- 1 teaspoon vanilla bean paste
- 1/4 cup cold butter, cubed (for streusel)
Instructions
- In a large mixing bowl, combine warm milk (110°F) with active dry yeast and let sit for 5-7 minutes until foamy, indicating yeast activation.
- Add sugar, salt, eggs, and softened butter to the yeast mixture. Mix thoroughly using a stand mixer with a dough hook attachment.
- Gradually incorporate 4 cups of all-purpose flour into the wet ingredients, kneading until a smooth, elastic dough forms, approximately 8-10 minutes.
- Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm environment for 1 hour or until doubled in size.
- While dough rises, prepare vanilla bean streusel by combining 1/2 cup flour, brown sugar, vanilla bean paste, and cold butter cubes. Mix until crumbly texture is achieved.
- Punch down risen dough and divide into 12 equal portions. Shape each portion into a round bun.
- Create a small indentation in each bun's center and fill with 1-2 tablespoons of Bonne Maman mixed berry preserves.
- Sprinkle prepared vanilla bean streusel generously over each filled bun.
- Place buns on a parchment-lined baking sheet, cover, and let proof for an additional 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake buns for 22-25 minutes until golden brown and streusel is crisp.
- Remove from oven, let cool on a wire rack for 15 minutes before serving.
Tips
- Temperature is key! Ensure your milk is precisely 110°F to activate the yeast without killing it.
- Don't rush the dough rising process—patience creates that signature light, airy texture.
- Use a stand mixer with a dough hook for the most consistent and smooth dough development.
- Cold butter for streusel ensures a crumbly, perfect topping texture.
- Let buns cool slightly before serving to allow preserves to set and flavors to meld.
- Store leftovers in an airtight container and warm slightly before serving for maximum enjoyment.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 8g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 105mg
