Strawberry Rhubarb Brioche Buns with Baked Vanilla Cream
Soft brioche buns with strawberry rhubarb jam and a baked vanilla cream center. Buttery, pillowy, and bakery-style.
Equipment
Ingredients
Method
- In a large bowl, mix flour, sugar, yeast, and salt. Add eggs and warm milk, then mix until a shaggy dough forms.
- Add softened butter gradually, mixing until the dough becomes smooth, glossy, and elastic.
- Knead for 8–10 minutes. Cover and let rise until doubled, about 1 to 1½ hours.
- In a small bowl, mix cream cheese, sugar, egg yolk, vanilla, and flour or cornstarch until smooth and thick.
- Divide dough into 8 pieces and roll into smooth balls. Place on a parchment-lined baking sheet.
- Press a deep well into the center of each bun.
- Spoon vanilla cream into each well, then add a small spoonful of strawberry rhubarb jam on top.
- Cover loosely and let rise for 30–45 minutes, until puffy.
- Brush the exposed dough with egg wash, avoiding the cream and jam center.
- Bake at 350°F (175°C) for 18–22 minutes, until golden and the cream is softly set.
- Cool slightly, then dust with powdered sugar before serving.
Notes
- The dough should feel soft and slightly tacky. Avoid adding too much flour.
- Press the wells deeper than you think - they puff as they rise and bake.
- Do not overfill, or the cream and jam may spread.
- Store in the fridge because of the cream filling.
- Best served slightly warm or at room temperature.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.