These irresistible roasted strawberry brioche buns recipe is a delight like no other. These pillowy-soft buns include infusing a strawberry vanilla pastry cream into the brioche dough for an extra touch of decadence, which is further topped with a strawberry jam to add some tangy flavours. Inside, you’ll find a delightful surprise: a burst of fresh strawberries that’ll make your taste buds sing. Whether it’s for breakfast or a sweet afternoon treat, these buns are a guaranteed hit.
INGREDIENTS YOU WILL NEED :
- Warm Milk: You will need warm whole (full-fat) milk. Warm temperatures are also required to activate the yeast. Temperatures required are between 110ºF to 115ºF ideally. Anything hotter than this can kill your yeast. You will need 3/4th cup warm milk to make this recipe.
- Yeast: Once the yeast is added, you should wait for it to be activated before proceeding. In case of instant yeast, it will activate immediately and you will have a foamy & bubbly mixture. However if using active dry yeast, you will need to let the mixture rest for around 15-20 minutes before the yeast is active.
- Granulated Sugar: A small amount of sugar is added to the dough. This not only helps to add sweetness but also acts as food for the yeast which helps to activate it and become foamy & bubbly.
- Egg and Egg Yolk: Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of your dough and also add moisture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your dough. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
- Unsalted Butter: You will need melted butter to make the dough. You will need half cup unsalted butter for this recipe. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
- All-purpose Flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the all purpose flour into your cup and level it off with the back of a knife.
- Fresh Strawberries: Ripe and fresh strawberries are best to make a juicy, filling & frosting for these these strawberry cream cheese frosting cinnamon rolls. You can also use freeze dried strawberry powder instead.
- Cornstarch: Cornstarch helps to thicken the vanilla custard and bring it to the desired consistency.
- Cream cheese: Having your cream cheese at room temperature helps to make a smooth glaze without and lumps. I recommend using block cream cheese to make this cream cheese icing to frost over these roasted strawberry brioche buns from scratch.
- Vanilla: You must use a high quality pure vanilla extract in your recipes. This helps to add a rich flavor to your baked goods especially when they contain chocolate. Pure vanilla extracts are typically dark brown in color. This enhances the flavour of all ingredients and you should never leave this out. You will need a teaspoon vanilla extract for this recipe.
- Vanilla Bean: You will need vanilla bean to make vanilla strawberry custard. You can replace it with natural vanilla essence but the taste will be a bit different.
BAKE ALONG WITH ME :
Here are step by step photos and instructions to help you with making brioche buns! For the full ingredient list and instructions, scroll to the recipe card at the end of this post!
Step 1: Heat milk to 110-115 degrees F. Add in the sugar and yeast. If adding dry active yeast, wait for 10-15 minutes for it to bloom.
Step 2: Add in the egg and egg yolk to the bloomed mixture and whisk until combined.
Step 3: In a separate bowl, mix together the dry ingredients.
Step 4: Pour the wet ingredients into the dry and mix until crumbly in texture.
Step 5: Add in the melted butter and knead the dough in a stand mixer fitted with dough hook attachment or by hand for 8-10 minutes. It is done when it bounces back on pressing a finger into it.
Step 6: Allow the dough to bulk ferment at room temperature or in the refrigerator overnight until doubled in size.
Step 7: Meanwhile, chop the strawberries and place them into a bowl. Mix in the sugar, salt and vanilla.
Step 8: Preheat oven to 350 degrees F. Transfer the strawberries to a baking sheet lined with parchment paper and allow them to roast in the oven for 25-30 minutes until the fruit and juices are bubbling.
Step 9: Allow to cool completely and then grind them to get a roasted strawberry puree.
Step 10: To make the vanilla bean custard, mix the eggs, egg yolks, cornstarch, sugar and salt together. Whisk until combined.
Step 11: In a saucepan, heat the milk and vanilla bean until it simmers. Slowly pour the milk into the mixture whisking continuously. This helps the eggs to cook. Finally move the mixture over medium heat and cook for 8-10 minutes whisking regularly until it thickens to desired consistency.
Step 12: Add the roasted strawberry puree to the vanilla custard. Transfer to an airtight container and cover with a plastic film. Make sure the film touches the custard directly to avoid a layer from forming. Refrigerate for 5-6 hours until chilled.
Step 13: Divide the fermented dough into 90g balls. Make sure to tightly seal the bottom. Cover with a plastic film and allow to ferment for ~45 minutes at room temperature until doubled in size.
Step 14: Create a small indent in the centre using the back of a glass or measuring cup. Fill it in with the strawberry filling.
Step 15: Bake it for 25-30 minutes until golden brown at 400 degrees F. Sprinkle with powdered sugar and top with strawberry jam and freshly sliced strawberries.
FAQ
You can use either active dry or instant yeast (also known as quick-rise yeast) to make this strawberry cream cheese rolls recipe. If you’re using instant yeast, it should get activated almost instantly once you add it in. However, if you’re using active dry yeast, you need to let it rest for 15-20 minutes before the yeast is activated.
Once the yeast is activated it will become foamy and you will notice some bubbles forming on the surface of your mixture. This process might take 15-20 minutes if you’re using active-dry yeast. You should observe it almost immediately in the case of instant or quick-rise yeast.
The first dough rise is known as bulk fermentation and the second one is known as proofing. Bulk fermenting is the process of allowing the dough to double in size in a large bowl while proofing is allowing the shaped dough to become puffy just before baking. At a minimum, both steps require an hour to two in a warm place.
You can do any one of the rising steps overnight by letting the dough chill in the refrigerator for 8-16 hours. Keeping your dough in the refrigerator slows down the rise, however exceeding 16 hours of proofing time will cause it to be over proofed. There is no time limit to bulk ferment your dough however I don’t recommend exceeding 24 hours. I don’t recommend proofing for more than 16 hours in the refrigerator. The next morning, remove the rolls from the refrigerator and allow them to rise on the counter for 1-2 hours before baking. If bulk fermenting or proofing for longer durations or overnight, I recommend doing it in the refrigerator and make sure to cover it with a plastic wrap so the dough doesn’t dry out.
If you don’t have a stand mixer or a hand mixer fitted with dough attachments, you can knead the dough by hand. Firstly start with stirring your mixture with a spatula until it is crumbly in texture and has started to come together. At this point, flour your work surface and hands. Transfer the dough on the surface. Start by bringing all the bits of the dough together until they stick and you form a ball. If it’s too sticky, now is the time to add in 1-2 tablespoons of flour more. Once your dough has come together, set a timer of 10 minutes and start kneading. To knead, lift a part of the dough and bring it to the center. Then press your palm on the center and push it outwards. Start slow till you gain some momentum. Continue this for around 10 minutes.
To check if your dough is kneaded properly, poke a finger in your dough. If the dent formed springs right out then your dough is done and you can proceed with bulk fermentation.
To freeze before baking: the dough should be frozen after the first rise (once it is rolled up with the filling). Place into a pan and cover well, then place in freezer. When you are ready to bake, let the dough thaw in the fridge — preferably overnight, then put in a warm spot for 30 minutes to 1 hour before baking to activate the second rise. Shape and bake as directed.
To freeze after baking: allow the buns to come to room temperature after baking, then you can freeze individual buns tightly sealed in an airtight container or ziploc bag. When ready to eat, defrost the strawberry sweet buns at room temperature, then warm in the oven at 350 degrees F for 10-15 minutes or you can warm up a slice of in the microwave for 20-30 seconds (once defrosted).
Pro tip: If freezing these brioche strawberry rolls, be sure to add a date so you don’t forget!
There are a few things you can substitute in this recipe:
Milk: If you’re in a pinch, you can replace this with equal quantities of buttermilk.
All-purpose flour: Swap this out with equal quantities of bread flour to give your rolls a more crisp exterior.
Rolling Pin: You can use a wine bottle alternatively to roll out the dough for this recipe.
Strawberries: You can use a store bought strawberry jam or freeze dried strawberries instead.
TROUBLESHOOTING SIMPLE SWEET BRIOCHE BUNS RECIPE:
- My yeast is not getting activated: If your yeast is not getting activated it maybe because either it is too old or your milk is not at the right temperature. Once opened, yeast packets last in the refrigerator for upto 4 months or in the freezer for upto 6 months. If your yeast is too old or your milk is too hot it will cause your yeast to die. I recommend starting over with a fresh packet of yeast if this happens. If your milk is too cold, your yeast will still not get activated properly. Ideal temperature for yeast activation is between 105ºF-115ºF. Anything more than 120ºF starts killing your yeast.
- I forgot to add eggs in my dough: If you remembered to add eggs to the strawberry breakfast buns dough while it is bulk fermenting or after completely fermented, you’re definitely in luck. You can add in the eggs at any point before rolling the dough out. Allow it to ferment for 1-2 hours until doubled after adding in the eggs. After shaping the roll there is not much scope of adding in the eggs, you can still bake the roll if you want. It will definitely be a lot tougher.
- My dough did not double during fermentation: This is possible if either your yeast was not properly activated or if you did not knead your dough properly. Your yeast should be bubbly and foamy and your dough should bounce back when you poke a finger in it. Over kneading your dough can also cause the gluten strands to break and not rise properly.
- My strawberry buns did not rise during proofing: A major reason of this happening is because you did not ferment or proof the dough in the correct environment. The ideal temperature to proof the dough is 85ºF – 95ºF with 70 – 75% humidity.
- My roll is already puffed before proofing: If your roll is already puffed up, then I suggest you immediately put it in the oven. If you still proof it at this point, it will be over proofed.
- My strawberry buns came out to be dry: Adding too much flour or over baking your roll can cause it to turn out dry and tough. Oven temperatures also play an important role here. A high oven temperature can dry out the buns if baked to the recommended time. A low oven temperature will require an increased baked time, which can dry out the buns as well.
Secrets to Success for strawberry custard brioche pastry buns
This sweet brioche bun recipe is extremely delicious and very straightforward to make. However, if you want them to turn out absolutely perfect, here are some tips that you should keep in mind!
- Do not overheat your milk: You want to measure your milk in a heatproof bowl and put it in the microwave for 30-45 seconds. The milk should be warm to touch but not too warm. The ideal temperature for the milk is between 110ºF – 115ºF. I highly recommend using a thermometer here. Anything hotter than this can kill your yeast, resulting in it not being activated.
- Be careful while adding in flour: Too much flour and these homemade easy strawberry bun will be dry and tough. Not enough flour and the brioche buns won’t have enough structure to rise and will be dense and soggy. Toward the end of mixing, gradually add a tablespoon at a time and check the texture of the dough after each addition.
- Use room temperature eggs: Using cold eggs can affect the yeast in this recipe and can cause the melted butter to coagulate in the mixture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your dough. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
- Set a timer to knead your dough: I highly recommend setting a timer to knead the dough for this strawberry buns recipe. To allow the dough to strongly develop gluten and form a smooth round ball, you must continuously knead it for a minimum 10 minutes.
- Be sure to flour your work surface and rolling pin: It is very important to have a lightly floured surface and rolling pin before rolling out the dough as it might stick to them and tear otherwise. If you’re kneading the dough with your hand, I recommend you flour them as well.
- Do not over-proof your dough: Over proofing the dough causes the air bubbles to escape and will therefore not allow your rolls to rise any further while baking. Never exceed 16 hours while proofing the dough overnight in the refrigerator and 45 minutes while proofing in warm temperature conditions.
- Do not over bake: You want to bake this strawberry bread for 20-25 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Check around the 15 minute mark, if your rolls are browning too much on the top, lightly cover them with aluminium foil.
- Store in an airtight container: These sweet rolls tend to become dry and tough if not stored properly. Make sure you store them in an airtight container or individual rolls in a ziploc bag in the refrigerator. You can reheat buns made from scratch in a microwave.
Last but not the least
All of the recipes on the blog are thoroughly tested multiple times and carefully designed so that anyone can reproduce these delicious baked good in their own kitchen and enjoy them to the fullest. The only way to make this possible is when anyone can exactly replicate the measurements and temperatures.
- In order to standardise the way ingredients are measured, I highly recommend that you weigh them in grams. Volume measurements are nearly not as accurate and have a lot of scope for errors. To precisely be able to replicate the recipes, all you will need is a kitchen scale!
- Every oven heats up differently. Your oven might be over heating or under heating by around 50 degrees or more and you might not even know. In order to ensure that you are baking at the right temperatures, I highly recommend investing in an oven thermometer!
If you would still like to bake using volume measurements, I mentioned those below. However, I primarily test my recipes in grams and cannot promise the best results if you do so. Trust me, once you’ll start using these tools you’d never want to go back.
MORE BRIOCHE RECIPES FOR YOU?
Happy Baking! xx
Hope you’ll enjoy baking this recipe. These easy strawberry brioche buns are the perfect dessert to share with friends & family! Be sure to bookmark this link for later :))
If you’ve already tried them, I’d love to hear how it turned out! Leave a star rating & review on my blog post and share a picture (or video!) on Instagram and tag @thatbakeblog so I can see your bakes!
Strawberry brioche buns
- Total Time: 3 hours 30 minutes
- Yield: 10 brioche buns 1x
Description
These irresistible strawberry brioche buns recipe is a delight like no other. These pillowy-soft buns include infusing a strawberry vanilla custard into the brioche dough for an extra touch of decadence, which is further topped with a strawberry jam to add some tangy flavours.
Ingredients
BRIOCHE DOUGH
- 180ml (¾ cup) warm whole milk, between 110ºF-115ºF
- 2¼ (¼ oz packet) teaspoons active dry or instant yeast
- 50g (¼ cup) granulated sugar
- 1 egg plus 1 egg yolk, at room temperature
- 56g (¼ cup) unsalted butter, melted
- 375g (3 cups) all-purpose flour, plus more for dusting
- ¾ teaspoon salt
ROASTED STRAWBERRY PUREE
- 300g fresh strawberries, diced
- 25g (2 tablespoons) granulated sugar
- ¼ teaspoon pure vanilla extract, at room temperature
- ¼ teaspoon kosher salt
STRAWBERRY CUSTARD CREAM CHEESE FROSTING
- 360ml (1 ½ cups) whole milk
- 1 vanilla bean, split lengthwise
- 100g (½ cup) granulated sugar
- 3 large egg yolks, at room temperature
- 1 large egg, at room temperature
- 2 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 28g (2 tablespoons) unsalted butter, cold and cut into small pieces
- 60g (¼ cup) block cream cheese, at room temperature
- 60ml (¼ cup) roasted strawberry puree
TOPPINGS
- 90g (¼ cup) strawberry jam, for topping
- 60g (¼ cup) powdered sugar, for dusting
- strawberry slices, for topping
Instructions
BRIOCHE DOUGH
- In a medium bowl, heat the milk to around 110ºF-115ºF. To this, add in the yeast and granulated sugar. If using active dry yeast, let the mixture rest for around 10-15 minutes until the mixture is foamy & bubbly. If using instant yeast, continue to the next step.
- Add in the egg and egg yolk into the mixture and beat until completely incorporated.
- In a separate bowl, whisk together the flour and salt. If using a stand mixer, do this in the bowl of the mixer fitted with the dough hook.
- Pour the wet ingredients into the dry ingredients. Add in the melted butter and knead the dough until it comes together and is crumbly in texture.
- Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. The dough should form into a nice ball and be slightly sticky. If it’s too sticky add in 1-2 tablespoons more flour. If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a lightly floured surface.
- Once the dough is ready, transfer it to a lightly greased bowl. Cover the dough with a plastic wrap and then a warm towel. Allow to bulk ferment in a warm environment for 1-2 hours or until doubled in size. Alternatively, you can bulk ferment the dough overnight.
ROASTED STRAWBERRY PUREE
- Preheat the oven to 35o°F (180°C). Prepare a sheet pan lined with parchment paper.
- Mix together diced strawberries, granulated sugar, vanilla and salt. Spread the mixture onto the lined sheet pan.
- Bake for 25-30 minutes until the fruit and juices are bubbling. Allow to cool completely.
- Transfer to a mixer jar and grind to a puree. Allow to chill until ready to use.
STRAWBERRY CUSTARD CREAM CHEESE FROSTING
- In a medium heatproof bowl, whisk the sugar, egg yolks, egg, cornstarch and salt together until smooth. Set aside.
- In a medium saucepan, bring the milk and vanilla bean to a simmer.
- Remove the vanilla bean and set aside. Slowly pour half the hot milk over the egg mixture while whisking it constantly. Whisk the tempered egg mixture into the saucepan with the remaining milk and cook, stirring constantly, over medium-low heat until the cream thickens, about 2 minutes.
- Immediately scrape the custard into a clean bowl and stir in cold unsalted butter cut into small pieces.
- Add in roasted strawberry puree and mix until combined.
- Transfer to an airtight container. Cover with a plastic film touching the surface of the custard to prevent a film from forming on top.
- Cream the cream cheese in a medium bowl until creamy. Mix in the roasted strawberry vanilla custard. Allow to chill until required.
ASSEMBLY
- Line a baking sheet with parchment paper. Turn the dough out onto work surface (try not to use flour if you can). Divide into 90g portions. Roll each portion into a tight ball, making sure that they are well sealed on the bottom.
- Place the rolled buns on the baking sheets, leaving adequate space in between.
- Cover loosely with a plastic wrap. Allow to proof in a warm environment for 30-45 minutes or until puffy. This rise time will depend on the weather and the temperature of your starting dough so will take anywhere between 20 minutes to an hour. When you poke them lightly with your finger, it should leave a small indentation that springs back.
- Once proofed, use the back of a small bowl or glass to make an indentation in the center of the bun. Fill the center with the strawberry vanilla cream cheese custard using a piping bag.
- Bake the buns in the oven for 25-30 minutes until golden brown.
- Allow to cool for 30 seconds before tossing in the powdered sugar.
- Top with strawberry jam and some fresh strawberry slices.
Notes
- Be sure to read through the faqs, tips and troubleshooting guide above. If you still have questions about the recipe, feel free to drop them in the comments below. Happy Baking!
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Breakfast, Brunch, Valentine’s Day, Strawberry, Brioche Buns
- Method: Baking
- Cuisine: American
Keywords: strawberry brioche buns, brioche buns, roasted strawberry brioche buns, Valentine’s Day dessert, baked strawberry buns
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