Introduction
These homemade Glazed Custard Filled Brioche Buns are soft, buttery, and filled with rich vanilla pastry cream for the ultimate bakery-style dessert. Perfect for breakfast, brunch, or a sweet snack, this easy brioche recipe delivers fluffy texture, creamy filling, and a glossy vanilla glaze that tastes just like gourmet French pastries. If you love homemade sweet buns, custard doughnuts, or luxurious baked treats, this recipe is a must-try.
Ingredients
For the Brioche Dough:
4 cups all-purpose flour or bread flour
1/2 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1/2 tsp salt
1/2 cup warm whole milk
3 large eggs, room temperature
1/2 cup unsalted butter, softened and cubed
For the Custard Filling:
2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
2 tsp vanilla extract or vanilla bean paste
2 tbsp unsalted butter
For the Glaze:
1 cup powdered sugar
2 tbsp heavy cream or whole milk
1/2 tsp vanilla extract
Instructions
1. Prepare the Custard
In a medium saucepan, heat the milk over medium heat until it begins to simmer lightly.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and creamy.
Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until thick and smooth.
Remove from heat and stir in the butter and vanilla extract.
Cover with plastic wrap directly touching the surface to prevent a skin from forming, then refrigerate until completely chilled.
2. Make the Brioche Dough
In a bowl, combine warm milk, sugar, and yeast. Let sit for about 5 minutes until foamy.
In a stand mixer fitted with a dough hook, combine flour, salt, eggs, and the yeast mixture.
Mix on low speed until the dough starts to come together.
Gradually add the softened butter one cube at a time while mixing.
Continue kneading until the dough becomes smooth, shiny, and elastic.
3. First Rise
Transfer the dough to a lightly greased bowl.
Cover with a towel or plastic wrap and let rise in a warm place for 1½ to 2 hours or until doubled in size.
4. Shape and Bake
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