Soft and buttery brioche buns filled with vanilla cream and sticky blueberry and lemon jam. These buns are baked instead of fried to make them a healthier donut alternative. Brioche bread is best eaten on the day.
BLUEBERRY CREAM BUNS
Makes 10 buns
250mls whole fat milk, lukewarm
1 1/2 teaspoons active dried yeast
3 3/4 cups flour
1 teaspoon salt
4 tablespoons caster sugar
70 grams butter, softened and cubed
1 egg, whisked for egg wash
Seeds from 1 vanilla bean pod
2 cups frozen blueberries
5 tablespoons caster sugar
Juice of 1/2 a lemon
In a medium sized bowl combine the lukewarm milk and dried yeast, stir until yeast has dissolved then set aside for a few minutes.
Place the dry ingredients in the bowl of the mixer and combine using the dough hook attachment on low speed. Add the milk, yeast and egg to dry ingredients and mix until well combined. Increase the speed and mix for 5 to 10 minutes until the dough becomes glossy. Gradually add butter to the dough until well combined. Place the dough in a warm spot, cover loosely and allow to prove until doubled in size.
Line 2 baking trays with baking paper and heat the oven to 180ºC.
Divide dough into 10 equal portions (roughly 95 grams) and knead into smooth balls. Push out any air bubbles as you go. Place on baking trays, cover and let rest for 1 hour.
Brush with whisked egg and bake for 20 minutes or until golden brown.
In a saucepan over a medium heat, place the blueberries, lemon juice and sugar. Bring to a simmer and then reduce the heat to low. Once the liquid has thickened and become syrupy remove from heat. this should take about 10 minutes. Set aside to cool completely, blueberries will thicken further as they cool.
Cut brioche buns in half and place a large spoonful of cream and blueberry jam on top. Dust lid with icing sugar. Alternatively, you can roll the buns in icing sugar before cutting and filling.