Raspberry Brioche Buns with Cream Cheese
Love a sweet breakfast recipe or some breakfast breads ideas? Then try these sweet and fruity raspberry brioche buns! Pillows of buttery heaven filled with raspberry jam, cream cheese filling, and topped with fresh raspberries, they will liven up any brunch or breakfast table especially at Easter!
Equipment
- Hand or stand mixer
- Pastry brush
Ingredients
Brioche Dough
- 2 Tbs Whole milk warmed (not above 120℉)
- 4 tsp Active dry yeast
- 468 g Bread flour
- 64 g Granulated sugar
- 2 tsp Kosher salt
- 4 ea Whole eggs
- 2 Stick Butter, unsalted soft
Raspberry Cream Cheese Filling & Finishing
- 113 g Block cream cheese not whipped- room temperature
- 2 Tbs Raspberry jam
- 1 ea Lemon zest
- ½ ea Lemon juice
- 2 Tbs Powdered sugar
- 1 cup Raspberry jam approximate
- 1 Pint Fresh raspberries plus extra for serving if desired
- 1 ea Whole eggs For egg wash
- 1 Tbs Powdered sugar For dusting
Instructions
To prepare the brioche dough
- If you haven't already done so, lightly warm the milk for 10 seconds in the microwave. Make sure it is not hot (below 120℉). Pour into the bowl of your stand mixer and whisk in the yeast.
- Add in the rest of the ingredients except the butter and with your dough hook attachment, mix on low until a dough forms.
- Increase the speed to medium and mix for 2 minutes then stop the mixer and switch to the paddle for a stand mixer.
- On medium-low speed, slowly add the butter in chunks only adding new additions when the current one is fully incorporated. You may need to periodically stop and scrape the contents of the bowl to the center.
- Once the butter is all in, switch back to the dough hook and mix on medium speed until you achieve the windowpane test. The dough will look like soft cookie dough until the gluten develops more and more. You may need to periodically stop and scrape the contents of the bowl to the center.
- Allow to proof until doubled in size. See my tips on speeding up proofing time if you're doing all same day.
- Portion the dough into 9 equal pieces using a kitchen scale (roughly 105g per bun). Roll into a ball and place on a sheet pan prepared with a silicone mat or parchment paper sprayed with pan spray. Create a small cavern in the center of the ball of dough with your fingers. Cover with plastic wrap and allow to proof until 1.5x it's size.
To prepare the raspberry cream cheese filling
- While your brioche balls are proofing prepare the filling.
- With a spatula, vigorously mix the cream cheese with the 2 tablespoons of raspberry jam until fully incorporated. Mix in the lemon zest and juice followed by the powdered sugar. Set aside on the counter until needed.
To compose the raspberry brioche buns and bake
- Preheat the oven to 375℉.
- Using a measuring cup, create a larger cavern in the proofed brioche balls. Make sure the measuring cup is sprayed with pan spray or dipped in flour to prevent sticking.
- Fill the cavern first with the second measurement of raspberry jam (measure with your heart!) followed by the cream cheese filling. Top with the fresh raspberries. You can add the raspberries after baking if desired.
- Whisk up the egg and brush the exposed bread dough. Bake for 20-25 minutes, rotating halfway through until the brioche is a golden brown. Allow to cool and dust with powdered sugar. Add more fresh raspberries if desired.
Notes
If you're looking to have fresh buns in the morning but don't want to get up super early, make them the day before. Once filled with the jam, cream cheese filling, and raspberries, cover in plastic wrap and place in the fridge overnight. The morning of, pull from the fridge and sit out while the oven preheats.
Nutrition
Calories: 560kcalCarbohydrates: 84gProtein: 10gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 58mgSodium: 784mgPotassium: 224mgFiber: 6gSugar: 31gVitamin A: 661IUVitamin C: 18mgCalcium: 85mgIron: 1mg
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