Vanilla Custard Brioche Buns

There is just something about the scent of vanilla custard and freshly baked brioche that brings a sense of comfort and celebration to my kitchen. These Vanilla Custard Brioche Buns make any weekend morning or special occasion feel more memorable, with their pillowy, buttery dough and a generous swirl of creamy custard and chocolate chips tucked inside. Every time I make them, the anticipation builds as they rise and bake, filling the house with irresistible warmth.

The first time I shared these buns at a family brunch, they disappeared in minutes. Now, whenever my kids smell them baking, I hear footsteps racing to the kitchen. They have become our go-to comfort bake.

Ingredients

• All purpose flour: This lays the foundation for the soft yet sturdy texture of brioche. A high quality unbleached flour works best for structure.
• Active dry yeast: This is key for that signature fluffy rise. Always check expiration for best activity.
• Eggs and unsalted butter: These add rich flavor and a tender crumb. Let both come to room temperature for easy blending.
• Whole milk for both dough and custard: The fat content makes everything lush. Use fresh high quality milk for the creamiest result.
• Granulated sugar: Adds a sweet touch but allows the vanilla and butter flavor to shine.
• Mini chocolate chips: The smooth creamy custard meets bits of melted chocolate throughout. Use good chocolate for that extra special touch.
• Vanilla extract: The heart of the custard. A pure vanilla delivers the deepest aroma.
• Cornstarch: Helps set the pastry cream for a smooth no curdle filling.
• Egg yolks: For true custard flavor and that lovely yellow richness.

Instructions

Activate the Yeast:

Combine the warm milk and yeast in a small bowl. Let this mixture sit for about ten minutes until you see it turn foamy across the top which tells you the yeast is active.

Mix and Start the Dough:

In a large mixing bowl stir together your flour sugar and salt. Add in the eggs and the foamy yeast mixture and use a sturdy spoon or stand mixer to create a shaggy sticky dough.

Knead in Butter Until Soft and Smooth:

Switch to kneading with your hands or the dough hook on your mixer. Drop in small pieces of soft butter as you go not all at once. Knead for about ten minutes until the dough becomes smooth stretchy and slightly elastic.

First Rise Until Doubled:

Move the dough into a greased bowl and cover tightly. Place in a warm spot to rise for an hour and a half or until it has doubled its volume.

Prepare the Vanilla Custard:

Heat milk in a saucepan until just starting to steam no need to boil. In another bowl whisk egg yolks sugar and cornstarch until the mix looks pale and ribbons off the whisk. While whisking drizzle in a little of the hot milk to temper the yolks then pour everything back into the pan. Stir over medium heat until it thickens creamy and smooth. Off the heat add the butter and vanilla extract for shine and flavor. Press plastic wrap directly onto the custard’s surface and set aside to chill.

Roll and Fill the Dough:

Tip the risen dough onto a lightly floured counter. Roll it into a large rectangle about twelve by sixteen inches. Spread your cooled custard across just one half then cover with a layer of chocolate chips.

Fold Slice and Arrange:

Fold the dough in half so the filling is inside then use a sharp edge to slice it into even strips — you should get eight to ten. Transfer to a parchment lined baking tray with some gap between each bun.

Let Them Rise Again:

With a light towel over the top let the shaped buns rest for another thirty to forty five minutes until they puff a bit more.

Brush with Egg Wash and Bake:

Preheat your oven to 350 degrees Fahrenheit. Whisk egg and milk for the wash then brush over each bun. Slide into the oven and bake about fifteen to eighteen minutes until golden brown puffed and shiny.

Cool and Serve:

Let the brioches cool slightly before serving so the custard sets up and everything is easier to eat. The buns are wonderful warm and the leftovers are just as inviting.

Vanilla is my biggest weakness so I never skimp on the extract. Every Christmas morning the first slice from a custard filled bun brings back such nostalgic joy for me and my siblings. My favorite trick is sneaking in a few extra chocolate chips just for those who love a little chocolate surprise.

Storage and Leftover Tips

Store any leftover buns in a sealed container at room temperature for up to two days. For longer storage keep them in the fridge but bring to room temperature before enjoying. Reheat on low in the oven or microwave for just a few seconds to revive the softness. I often make these the evening before and pop them in the fridge overnight. Just let them come up to room temperature or reheat gently to get that bakery fresh texture again.

Easy Ingredient Swaps

If mini chocolate chips are not on hand chopped dark chocolate works well. Dairy free butter and plant milk substitutes can stand in for those with sensitivities. Lemon or orange zest in the custard adds a lovely aromatic twist. Experimenting with fillings is part of the fun. Try fruit preserves or a nutty swirl to make it your own special version.

Perfect Ways to Serve This

Serve warm with a dusting of powdered sugar for extra elegance. Pair with morning coffee or a glass of milk for breakfast bliss. Turn leftovers into a decadent bread pudding for a new dessert. Hosting a brunch becomes easier with these on the menu and guests are always amazed that such tender brioches came from a home oven.

Making these buns brings together the best of rich dough and silken custard with just the right touch of chocolate. Once you have had one homemade batch every bakery version will seem a little less magical.

Recipe Q&A

→ How do I know when the brioche dough is kneaded enough?

The dough should feel smooth, elastic, and slightly tacky but not sticky. It should pull away from the bowl and spring back when pressed.

→ Can I make the custard ahead of time?

Yes, prepare the custard in advance and refrigerate with plastic wrap directly on the surface to prevent a skin from forming.

→ What is the ideal temperature for proofing the dough?

A warm, draft-free spot (around 75–80°F) is perfect for proofing, ensuring the dough rises evenly and doubles in size.

→ Can I use instant yeast instead of active dry yeast?

Yes, substitute in equal amounts and skip the activation step—just mix it directly with the flour and other dry ingredients.

→ How should leftovers be stored?

Keep cooled buns in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

→ Can I freeze the baked buns?

Yes, freeze cooled buns in an airtight container. Reheat gently before serving to restore softness and flavor.