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
Punch down the dough gently to release excess air.
Divide into 12 equal pieces and shape into smooth balls.
Place them in a greased baking dish or lined baking tray.
Cover and allow to rise again for 45 minutes.
Preheat oven to 350°F (175°C).
Bake for 20–25 minutes or until beautifully golden brown.
Allow buns to cool slightly before filling.
5. Fill and Glaze
Use a small knife or piping nozzle to create a hole in each bun.
Pipe the chilled vanilla custard into the center of each brioche bun.
Whisk together powdered sugar, cream, and vanilla until smooth.
Drizzle the glaze generously over the buns before serving.
How to Make Perfect Brioche Buns
For the best bakery-style texture, knead the dough thoroughly until it passes the “windowpane test,” meaning the dough stretches thin without tearing. Brioche dough is naturally rich and sticky because of the high butter and egg content, so using a stand mixer makes the process much easier.
Using softened butter instead of melted butter is essential for achieving that signature fluffy and layered texture found in classic French brioche recipes.
When preparing the custard, whisk continuously while cooking to avoid lumps and create a silky smooth pastry cream filling.
