This recipe for Sweet Cranberry Brioche Buns combines the richness of a buttery brioche dough with a creamy sour cream filling, making for a delicious treat that’s perfect for breakfast, brunch, or as a delightful snack. The soft and tender texture of the buns, paired with the slightly tangy and sweet filling, creates a harmonious balance of flavors that will have you reaching for more. The optional addition of chopped cranberries adds a burst of tartness and a festive touch, making these buns ideal for special occasions or holiday gatherings.

 

Full Recipe:

Ingredients

For the Dough:

• 150 g warm milk
  • The milk should be warm but not hot, to help activate the yeast without killing it.
• 38 g white sugar
  • Provides sweetness and helps feed the yeast for a good rise.
• 3 g instant yeast
  • Instant yeast is quick and easy to use, requiring no proofing.
• 2 eggs
  • Adds richness and structure to the dough.
• 2 egg yolks
  • Extra yolks contribute to a tender and soft crumb.
• 300 g all-purpose or bread flour, sifted
  • Sifting the flour ensures a lighter texture in the finished buns.
• 3 g salt
  • Balances the sweetness and enhances the overall flavor.
• 28 g softened unsalted butter
  • Butter adds richness and a tender texture to the dough.

For the Filling:

• 150 g sour cream
  • Gives the filling a creamy and slightly tangy flavor.
• 25 g white sugar
  • Sweetens the filling, balancing the tang of the sour cream.
• 20 g corn starch
  • Thickens the filling to prevent it from being too runny.
• 1/4 tsp vanilla extract
  • Adds a hint of aromatic sweetness to the filling.

For the Topping:

• 1 egg yolk mixed with 1 tbsp milk
  • This egg wash gives the buns a beautiful golden-brown finish.
• Chopped cranberries (optional)
  • Adds a festive and tart burst of flavor to the topping.

Instructions

1. Prepare the Dough:

• In a mixing bowl, combine the warm milk and white sugar, stirring until the sugar dissolves. Sprinkle the instant yeast over the milk mixture and let it sit for about 5 minutes until it becomes foamy. This indicates that the yeast is active.
• In another bowl, whisk together the eggs and egg yolks until well combined.
• Gradually add the sifted flour and salt to the yeast mixture, followed by the egg mixture. Stir until the dough begins to come together.
• Add the softened butter to the dough and knead by hand or with a stand mixer fitted with a dough hook, for about 8-10 minutes, until the dough is smooth and elastic. The dough should be soft but not sticky.
• Place the dough in a lightly greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

2. Prepare the Filling:

• In a small mixing bowl, combine the sour cream, white sugar, cornstarch, and vanilla extract. Stir until the mixture is smooth and well blended. Set aside.

3. Assemble the Buns:

• Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal portions and shape each piece into a ball.
• Flatten each dough ball into a small circle and place a spoonful of the sour cream filling in the center. Pinch the edges together to seal the filling inside, and shape the dough back into a ball.
• Place the filled dough balls onto a baking tray lined with parchment paper, seam side down. Cover the buns with a cloth and let them rise for another 30 minutes.

4. Add the Topping and Bake:

• Preheat your oven to 180°C (350°F).
• Brush the tops of the risen buns with the egg yolk and milk mixture for a shiny finish.
• If desired, sprinkle chopped cranberries on top of the buns for added flavor and color.
• Bake the buns in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.

5. Serve:

• Allow the buns to cool slightly on a wire rack before serving. They are best enjoyed warm, with a cup of coffee or tea.

Tips for Success

• Proper Kneading: Ensure that the dough is kneaded thoroughly to develop the gluten, which gives the buns their structure and chewiness. If using a stand mixer, knead on medium speed.
• Prevent Leaks: Be sure to seal the dough tightly around the filling to prevent it from leaking during baking.
• Golden Buns: The egg wash is key to achieving that beautiful golden color on the buns. Don’t skip this step!

Storage Tips

• Room Temperature: Store the buns in an airtight container at room temperature for up to 2 days. Reheat in a microwave for a few seconds to enjoy them warm.
• Freezing: These buns can be frozen for up to 1 month. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. To reheat, thaw at room temperature and warm in the oven at 180°C (350°F) for about 10 minutes.

Nutritional Information (Per Serving)

• Calories: Approximately 250-300 kcal
• Carbohydrates: 40g
• Protein: 6g
• Fat: 10g
• Fiber: 1g
• Sugar: 10g
• Sodium: 150mg

These brioche buns provide a good balance of carbohydrates and fats, making them an indulgent yet satisfying treat.