Blueberry Cream Brioche Buns Recipe

Introduction

These Blueberry Cream Brioche Buns are a delightful treat, perfect for breakfast or an afternoon snack. Soft, buttery brioche dough is filled with a tangy cream cheese mixture and topped with sweet blueberry preserves and fresh berries. Baking these buns fills your kitchen with an irresistible aroma and promises a delicious reward.

Ingredients

• 1 cup whole milk (warm)
• 1 tablespoon dry active yeast (12g)
• ¼ cup granulated sugar (55g)
• 5 tablespoons Kerrygold Salted Butter (70g melted and cooled)
• 1 large egg
• 2 teaspoons pure vanilla extract
• 3 cups unbleached all purpose flour (400g)
• ½ teaspoon kosher salt
• 8 ounces cream cheese (at room temperature)
• ½ cup full fat sour cream
• 2 teaspoons pure vanilla extract
• ¼ cup powdered sugar
• 1 large egg
• 1 tablespoon freshly grated lemon zest
• 1 cup blueberry preserves
• 1 pint fresh blueberries
• 1 egg (for egg wash)
• ¼ cup powdered sugar (for garnish)

Instructions

1. Step 1: In the bowl of a stand mixer fitted with the dough hook, combine warm milk, dry active yeast, sugar, vanilla extract, melted and cooled butter, and egg. Whisk together and let rest for 5 minutes to activate the yeast.
2. Step 2: Add flour and kosher salt to the bowl. Knead on medium low for 12-15 minutes until the dough forms a smooth ball. Remove the hook, place dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for about 1 hour or until doubled in size.
3. Step 3: Meanwhile, make the cream cheese filling by combining cream cheese, sour cream, vanilla extract, powdered sugar, egg, and lemon zest in a bowl. Mix until smooth. Transfer to a piping bag or zip-top bag and set aside.
4. Step 4: Generously flour your work surface and turn the risen dough out onto it.
5. Step 5: Line a baking sheet with parchment paper. Divide the dough into 9 equal pieces, about 100 grams each.
6. Step 6: Pinch the edges of each piece under and roll into a round ball. Place on the baking sheet spaced 2 inches apart. Cover loosely with a kitchen towel and let rest for 20 minutes.
7. Step 7: Preheat the oven to 350℉ (175℃).
8. Step 8: Press the bottom of a glass or measuring cup into the center of each dough ball to create an indentation. Pipe the cream cheese filling into each indentation.
9. Step 9: Spoon a scant tablespoon of blueberry preserves into the cream cheese filling, then top each bun with 6 or 7 fresh blueberries.
10. Step 10: Brush the edges of each bun with the beaten egg. Bake for 25 minutes until golden brown. Optional: sprinkle the warm buns lightly with powdered sugar before serving.

Tips & Variations

• Use room temperature ingredients for better yeast activation and dough consistency.
• If fresh blueberries are not available, frozen berries can be used – just thaw and drain excess liquid.
• For a citrus twist, substitute lemon zest with orange zest in the cream cheese filling.
• Ensure the butter is cooled before adding to the yeast mixture to avoid killing the yeast.

Storage

Store the buns in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. When ready to eat, warm gently in a 300℉ oven for 5-10 minutes. Avoid microwaving to maintain the brioche’s tender texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface for about 15-20 minutes until smooth and elastic.

What can I substitute for cream cheese in the filling?

You can use mascarpone or ricotta cheese for a different but still creamy texture. Adjust sweetness as needed.

Blueberry Cream Brioche Buns Recipe

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★★★★★

4.7 from 135 reviews

• Author: Julian
• Total Time: 1 hour 45 minutes
• Yield: 9 brioche buns 1x

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Description

These Blueberry Cream Brioche Buns are soft, buttery brioche buns filled with a luscious cream cheese filling and topped with sweet blueberry preserves and fresh blueberries. Perfectly golden and slightly tangy, these buns make a delightful breakfast treat or an elegant dessert to impress family and friends.

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Ingredients

Scale 1x2x3x

Dough

• 1 cup whole milk (warm)
• 1 tablespoon dry active yeast (12g)
• ¼ cup granulated sugar (55 g)
• 5 tablespoons Kerrygold Salted butter (70g melted and cooled)
• 1 large egg
• 2 teaspoons pure vanilla extract
• 3 cups unbleached all purpose flour (400g)
• ½ teaspoon kosher salt

Cream Cheese Filling

• 8 ounces cream cheese (at room temperature)
• ½ cup full fat sour cream
• 2 teaspoons pure vanilla extract
• ¼ cup powdered sugar
• 1 large egg
• 1 tablespoon freshly grated lemon zest

Topping and Assembly

• 1 cup blueberry preserves
• 1 pint fresh blueberries
• 1 egg (for egg wash)
• ¼ cup powdered sugar (for garnish)

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Instructions

1. Activate yeast: In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk, dry active yeast, sugar, pure vanilla extract, melted and cooled Kerrygold salted butter, and egg. Whisk to combine, and let rest for 5 minutes to activate the yeast.
2. Knead dough: Add the unbleached all-purpose flour and kosher salt to the bowl. With the mixer on medium low, knead the dough for 12-15 minutes until it comes together and forms a smooth ball. Remove the dough hook, then place the dough in a very lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for about 1 hour or until doubled in size.
3. Prepare cream cheese filling: While the dough rises, combine the room temperature cream cheese, sour cream, vanilla extract, powdered sugar, egg, and lemon zest in a large bowl. Use a handheld mixer or whisk to blend until very smooth. Transfer the mixture to a piping bag or zip-top bag and set aside.
4. Shape dough: Generously flour your work surface and pour the risen dough onto it. Line a baking sheet with parchment paper. Divide the dough into 9 equal pieces, each about 100 grams.
5. Form balls and rest: Pinch the edges of each piece under, shaping them into round balls. Place the dough balls on the prepared baking sheet spaced about 2 inches apart. Cover loosely with a kitchen towel, and let rest for another 20 minutes.
6. Preheat oven: Preheat your oven to 350°F (175°C) while the dough rests.
7. Create indentations and fill: Firmly press the bottom of a drinking glass or measuring cup into the center of each dough ball to create an indentation. Pipe the cream cheese filling into the center of each bun.
8. Add blueberry topping: Spoon about a scant tablespoon of blueberry preserves atop the cream cheese filling. Then place 6 to 7 fresh blueberries on each bun.
9. Egg wash and bake: Brush the beaten egg around the perimeter of each bun to give them a glossy finish. Bake in the preheated oven for 25 minutes or until golden brown.
10. Garnish and serve: Optionally, sprinkle the warm buns lightly with powdered sugar before serving for an elegant touch.

Notes

• Make sure the milk is warm, not hot, to avoid killing the yeast.
• Allow the dough to rise completely for soft, airy buns.
• Using room temperature cream cheese ensures a smooth filling.
• Brush the egg wash only around the edges to keep the cream cheese center intact during baking.
• Store leftovers in an airtight container and consume within 2 days for freshness.
• Fresh blueberries in the topping add burst of natural flavor and texture.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Keywords: blueberry brioche buns, cream cheese filled buns, blueberry cream buns, homemade brioche, breakfast buns, sweet brioche, blueberry dessert