Winter Coffee Brioche Buns Recipe
Introduction
Winter Coffee Brioche Buns are a luxurious yet comforting treat perfect for breakfast, brunch, or dessert. These buns combine tender buttery brioche, rich coffee custard, a spiced crumb topping, and delicate grated chocolate for a harmonious flavor and texture experience.
Ingredients
- Plain (all-purpose) flour
- Strong white bread flour
- Caster (superfine) sugar
- Fine sea salt
- Fast-action dried yeast
- Whole milk
- Eggs (plus extra for egg wash)
- Unsalted butter, room temperature
- Coffee custard (made with your preferred blend)
- Lightly spiced crumb topping (streusel-style)
- Grated chocolate
Instructions
- Step 1: Combine the plain and bread flours, sugar, salt, yeast, milk, eggs, and softened butter to form a rich brioche dough. Knead until the dough is smooth and elastic.
- Step 2: Shape the dough into tart-like buns, pressing shallow wells into the center of each to hold the filling.
- Step 3: Allow the buns to proof until nearly doubled in size, ensuring they become puffy but not overproofed.
- Step 4: Brush the edges of each bun with egg wash, then spoon or pipe the chilled coffee custard into the wells.
- Step 5: Sprinkle the lightly spiced crumb topping around the custard center.
- Step 6: Bake the buns until golden, watching for the custard to rise gently before settling as they cool.
- Step 7: Once cooled, grate chocolate neatly over the custard, using a cookie cutter as a guide for a tidy finish.
- Step 8: Serve fresh on the day of baking for the best flavor and texture.
Tips & Variations
- Use room-temperature ingredients, especially milk and eggs, to activate the yeast properly and achieve a tender brioche.
- Reinforce the custard wells with floured fingers if they start to collapse during proofing.
- For a dessert variation, drizzle caramel over the buns before serving or pair with a small glass of liqueur.
- Serve with fresh berries or spiced fruit compote to balance the richness with brightness and acidity.
Storage
Store the buns loosely covered at room temperature for up to one day to preserve softness. Reheat gently in a low oven if desired, but best enjoyed fresh for optimal texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the coffee custard ahead of time?
Yes, prepare the coffee custard in advance and chill it thoroughly. Be sure it is smooth before piping it into the buns to ensure a clean presentation.
How can I prevent the custard wells from collapsing?
Avoid overproofing the dough and gently reinforce the indentations with floured fingers just before adding the custard to maintain their shape during baking.
Print
Winter Coffee Brioche Buns Recipe
- Total Time: 2 hours 30 minutes (including proofing and cooling)
- Yield: 10–12 buns 1x
Description
Winter Coffee Brioche Buns are luxurious yet comforting pastries combining a tender, buttery brioche base with a silky coffee custard center, topped with a lightly spiced crumb and grated chocolate. Perfect for breakfast, brunch, or dessert, these buns blend softness, crunch, and rich coffee flavor for an indulgent but balanced treat that elevates any occasion.
Ingredients
Scale
Brioche Dough
- 300g strong white bread flour
- 100g plain (all-purpose) flour
- 70g caster (superfine) sugar
- 1 tsp fine sea salt
- 7g fast-action dried yeast (1 packet)
- 180ml whole milk, warmed
- 3 large eggs, room temperature
- 100g unsalted butter, softened
Coffee Custard Filling
- 200ml whole milk
- 2 tsp instant coffee or espresso powder (adjust to taste)
- 3 large egg yolks
- 50g caster sugar
- 15g plain flour or cornstarch
- 1 tsp vanilla extract
Spiced Crumb Topping (Streusel)
- 50g plain flour
- 40g caster sugar
- 30g unsalted butter, cold and diced
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Toppings & Finishing
- 1 egg, beaten (for egg wash)
- 25g grated dark chocolate or bittersweet chocolate
Instructions
- Prepare the Brioche Dough: In a large mixing bowl, combine the strong white bread flour, plain flour, caster sugar, fine sea salt, and fast-action dried yeast. Add the warmed whole milk, room temperature eggs, and softened butter. Mix and knead the ingredients until a smooth, elastic, and slightly sticky brioche dough forms, about 10-12 minutes by hand or 8 minutes with a stand mixer.
- Shape the Buns: Divide the dough into equal portions (about 10-12). Shape each piece into a bun and press a shallow well into the center using your fingers, creating a tart-like cavity to hold the custard filling.
- Proof the Dough: Place the shaped buns on a baking tray lined with parchment paper. Cover loosely with a clean tea towel or plastic wrap and allow the buns to proof in a warm, draft-free environment until nearly doubled in size, about 60-90 minutes. Ensure the wells maintain their shape; use floured fingers to reinforce if needed.
- Prepare the Coffee Custard: While the dough proofs, heat the milk and coffee powder gently in a saucepan until steaming. In a separate bowl, whisk egg yolks, sugar, and flour until smooth. Slowly pour the hot coffee milk into the egg mixture while whisking continuously to temper the eggs. Return the mixture to the pan and cook over low heat, stirring constantly until thickened into a silky custard. Remove from heat, stir in vanilla, and let cool completely, then refrigerate until needed.
- Apply Egg Wash and Fill: Preheat the oven to 180°C (350°F). Brush the edges of each proofed bun lightly with the beaten egg wash. Spoon or pipe the chilled coffee custard carefully into each well, filling without overflowing.
- Add Spiced Crumb Topping: Prepare the crumb by rubbing together the cold diced butter, flour, sugar, cinnamon, and nutmeg until a coarse, crumbly texture forms. Sprinkle a light layer of the spiced crumb around the custard centers on each bun.
- Bake the Buns: Bake in the preheated oven for approximately 20-25 minutes or until the buns are golden brown and the custard has puffed slightly before settling. Avoid overbaking to keep the custard smooth and the brioche soft.
- Finish with Chocolate: Allow the buns to cool to room temperature. Using a fine grater, grate dark chocolate neatly over the custard tops. For an elegant presentation, use a cookie cutter on top as a guide to contain the chocolate within the well area.
- Serve: Serve the buns fresh on the day of baking for optimal texture and flavor. If storing, cover loosely and consume within one day to maintain softness.
Notes
- Use room temperature or slightly warmed milk and eggs to encourage yeast activation.
- Proof the buns in a warm, draft-free place to ensure even rising.
- Do not overproof the buns to prevent collapse of the custard wells.
- Pipe the custard smoothly for a professional finish.
- Watch bake time closely to avoid drying out the brioche or overcooking the custard.
- Enjoy the buns fresh for best texture; store loosely covered to avoid moisture build-up.
- Optional: Add a light drizzle of caramel or serve with spiced fruit compote for variation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: French-inspired
Keywords: Winter Coffee Brioche Buns, Coffee Custard, Brioche Recipe, Spiced Crumb Topping, Holiday Pastry, Breakfast Bun
