Blueberry Cream Brioche Buns Recipe

Introduction

These Blueberry Cream Brioche Buns are soft, buttery, and filled with a luscious cream cheese mixture and fresh blueberries. Perfect for breakfast or a sweet snack, they combine tender brioche dough with a tangy, creamy filling and a burst of fruity goodness.

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 attachment, combine the warm milk, dry active yeast, sugar, vanilla extract, melted and cooled butter, and 1 large egg. Whisk to combine, and let rest for 5 minutes to activate the yeast.
2. Step 2: Add the flour and kosher salt to the bowl. With the mixer on medium low, knead the dough for 12-15 minutes until it forms a smooth ball. Remove the dough hook, place the dough in a very 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, prepare the cream cheese filling. In a large bowl, combine the cream cheese, sour cream, vanilla extract, powdered sugar, 1 large egg, and lemon zest. Use a whisk or handheld mixer to blend until very smooth. Transfer the mixture to a piping 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, each about 100 grams.
6. Step 6: Pinch the dough edges under and roll each piece into a round ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Cover loosely with a kitchen towel and let rest for 20 minutes.
7. Step 7: Preheat your oven to 350℉ (175℃).
8. Step 8: 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.
9. Step 9: Spoon about a scant tablespoon of blueberry preserves into the center of the cream filling. Top each bun with 6 or 7 fresh blueberries.
10. Step 10: Brush the beaten egg around the perimeter of each bun. Bake for 25 minutes or until golden brown. Optionally, sprinkle warm buns lightly with powdered sugar before serving.

Tips & Variations

• For extra flavor, substitute lemon zest with orange zest in the cream cheese filling.
• You can use frozen blueberries if fresh are not available; just thaw and drain them well before topping the buns.
• If you don’t have a piping bag, a zip-top bag with a small corner cut off works perfectly to fill the buns.
• Brush the tops with melted butter right after baking for an even richer finish.

Storage

Store leftover brioche 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 2 months. Reheat gently in a warm oven or microwave before serving to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a stand mixer?

Yes, you can knead the dough by hand for about 15-20 minutes until smooth and elastic. It will require more effort but works just as well.

Can I use regular cream cheese instead of full fat?

Full fat cream cheese gives the best texture and flavor for the filling, but you can use regular cream cheese if needed. The buns may be slightly less rich and creamy.

Blueberry Cream Brioche Buns Recipe

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★★★★★

4.8 from 138 reviews

Delight in these Blueberry Cream Brioche Buns, a soft and fluffy treat filled with a luscious cream cheese mixture and bursting with fresh blueberries. This recipe features a tender brioche dough, enriched with butter and vanilla, filled with a smooth, tangy cream cheese filling, and topped with sweet blueberry preserves and fresh berries, perfect for breakfast or an indulgent snack.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes plus 1 hour rising time
• Yield: 9 buns 1x
• Category: Bakery/Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Brioche 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, optional)

Instructions

1. Activate Yeast: In the bowl of a stand mixer fitted with a dough hook attachment, combine the warm milk, dry active yeast, sugar, vanilla extract, melted and cooled butter, and egg. Whisk to incorporate all ingredients evenly and let it rest for 5 minutes to activate the yeast.
2. Prepare Dough: Add the all-purpose flour and kosher salt to the yeast mixture. With the mixer on medium-low, knead for 12-15 minutes until the dough forms a smooth, elastic ball. Remove the dough hook, transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for about 1 hour until doubled in size.
3. Make 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. Whisk or use a handheld mixer until the filling is smooth and creamy. Transfer to a piping bag or a zip-top bag and set aside.
4. Shape Dough Balls: Generously flour a work surface and turn out the risen dough. Line a baking sheet with parchment paper. Divide the dough into 9 equal pieces, approximately 100 grams each. Pinch the edges under and roll each piece into a smooth round ball, placing them spaced about 2 inches apart on the baking sheet. Cover loosely with a kitchen towel and let rest for 20 minutes.
5. Prepare Oven and Indent Dough: Preheat the oven to 350°F (177°C). Using the bottom of a drinking glass or measuring cup, firmly press into the center of each dough ball to create an indentation for the filling.
6. Fill and Top Buns: Pipe the cream cheese filling into each indentation, then add about a scant tablespoon of blueberry preserves on top of the filling. Finish by topping each bun with 6-7 fresh blueberries.
7. Egg Wash and Bake: Beat the remaining egg and brush it around the outer edge of each bun to promote browning. Bake the buns in the preheated oven for 25 minutes until golden brown.
8. Garnish and Serve: Remove the buns from the oven and, if desired, sprinkle a light dusting of powdered sugar over the warm buns before serving.

Notes

• Make sure the milk is warm but not hot to avoid killing the yeast.
• Allow the dough to rise in a warm place to ensure proper fermentation and fluffy buns.
• The cream cheese filling should be smooth to pipe easily; ensure no lumps remain.
• For an extra touch, serve the buns slightly warm to enhance the flavor of the filling and blueberry topping.
• The powdered sugar garnish is optional but adds a lovely sweet finish and aesthetic appeal.

Keywords: blueberry brioche buns, cream cheese buns, sweet brioche recipe, blueberry cream cheese filling, homemade brioche bread