A treat as big as your hand! These Custard and Raisin Brioche buns are hard to beat. Gorgeous fluffy buns, filled with gooey Custard, finished with a sugar glaze and sprinkled with powdered sugar-heaven!
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How to Make Custard and Raisin Brioche Buns
(As always the full detailed Recipe and video can be found at the end of the post on the Recipe Card)
Ingredients
For the Brioche Dough
- Whole milk
- Unsalted butter
- Instant quick action yeast
- Plain flour
- Granulated sugar
- Salt
- 1 large egg plus 1 egg yolk
For the custard Filling
- Pre made Custard
- A handful of Raisins
For Topping
- egg wash (1 egg mixed with a tbsp of water)
For the Sugar Syrup glaze
- 3 Tablespoons sugar
- 3 Tablespoons water
Instructions
1. In a small saucepan, add the milk and butter and heat on low until the butter has melted, set aside.
2. In a large bowl mix the flour, yeast, sugar & salt until combined. Then add the warm buttery milk then the eggs. Mix together with a wooden spoon.
3. Get your hands in there! It will be sticky, so add flour 1 tbsp at a time until the dough is smooth and springy. Form a smooth ball of dough.
4. Place the dough into a lined or greased bowl, cover with cling film, allow to rise for 1hr 30 mins or until doubled in size.
5. Once the dough is ready, remove it from the bowl and onto a lightly floured surface.
6.Using a rolling pin, roll out the dough into a large rectangle.
7. Spread Readymade Custard over the entire surface , then sprinkle Raisins on top.
8. Fold the dough as directed on the video below
9. Using a pizza cutter cut 6 long strips, then roll to shape, making sure to tuck the ends under the bun ( see video)
10. Place tools on a lined baking tray, cover with cling film, set aside to rise for 30 minutes.
11. Preheat the oven to 180 °c. After rise, brush the buns with egg wash, then Bake for 15 minutes or until golden brown.
12. Allow the buns to cool, make the sugar syrup- add the water and sugar to a small saucepan, bring to the boil, then brush over the cooled rolls, finally dust with powdered sugar.
How to Store Custard and Raisin Brioche buns
Store in an airtight container at room temperature for up to 3 days
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Custard and Raisin Brioche Buns
Ingredients
For the Brioche Dough
175g whole milk
40g ofunsalted butter
9g of instant yeast
390g of all-purpose flour
60g of granulated sugar
½ teaspoon of salt
1 large egg plus 1 egg yolk
For the custard Filling
Pre made Custard
A handful of Raisins
For Topping
egg wash (1 egg mixed with a tbsp of water)
For the Sugar Syrup glaze
3 Tablespoons sugar
3 Tablespoons water
Instructions
1. In a small saucepan, add the milk and butter and heat on low until the butter has melted, set aside.
2. In a large bowl mix the flour, yeast, sugar & salt until combined. Then add the warm buttery milk then the eggs. Mix together with a wooden spoon.
3. Get your hands in there! It will be sticky, so add flour 1 tbsp at a time until the dough is smooth and springy. Form a smooth ball of dough.
4. Place the dough into a lined or greased bowl, cover with cling film, allow to rise for 1hr 30 mins or until doubled in size.
5. Once the dough is ready, remove it from the bowl and onto a lightly floured surface.
6.Using a rolling pin, roll out the dough into a large rectangle.
7. Spread Readymade Custard over the entire surface , then sprinkle Raisins on top.
8. Fold the dough as directed on the video.
9. Using a pizza cutter cut 6 long strips, then roll to shape, making sure to tuck the ends under the bun ( see video)
10. Place tools on a lined baking tray, cover with cling film, set aside to rise for 30 minutes.
11. Preheat the oven to 180 °c. After rise, brush the buns with egg wash, then Bake for 15 minutes or until golden brown.
12. Allow the buns to cool, make the sugar syrup- add the water and sugar to a small saucepan, bring to the boil, then brush over the cooled rolls, finally dust with powdered sugar.
Do you think these would work with semi skimmed milk? Thanks
Yes, I have made them with semi skimmed before 👍
Thanks!