Vanilla Custard Brioche Buns (Printable Format)

Soft brioche dough layered with vanilla custard and chocolate chips for a rich, fluffy pastry.

# Needed Ingredients:

→ Brioche Dough

01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 packet active dry yeast (2 1/4 teaspoons)
04 - 1/2 teaspoon salt
05 - 1/2 cup warm milk
06 - 2 large eggs
07 - 1/2 cup unsalted butter, softened

→ Vanilla Custard

08 - 1 cup whole milk
09 - 2 large egg yolks
10 - 1/4 cup granulated sugar
11 - 2 tablespoons cornstarch
12 - 1 teaspoon vanilla extract
13 - 1 tablespoon unsalted butter

→ Filling

14 - 1/2 cup mini chocolate chips

→ Egg Wash

15 - 1 large egg
16 - 1 tablespoon milk

# Preparation Steps:

01 - In a small bowl, combine the warm milk and active dry yeast. Allow the mixture to rest for 5 to 10 minutes until foamy.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
03 - Add the eggs and activated yeast mixture to the dry ingredients. Stir until a sticky dough forms.
04 - Knead the dough by hand or in a stand mixer fitted with a dough hook, gradually adding softened butter one piece at a time. Continue kneading for approximately 10 minutes until the dough is smooth, soft, and slightly elastic.
05 - Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 1/2 to 2 hours or until doubled in volume.
06 - In a saucepan over medium heat, warm the milk until steaming but not boiling. In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth. Gradually add a small amount of warm milk into the egg mixture, whisking constantly to temper the eggs. Pour the tempered mixture back into the saucepan. Cook over medium heat, stirring constantly, until thickened and creamy. Remove from heat and incorporate unsalted butter and vanilla extract. Transfer the custard to a bowl, cover with plastic wrap directly on the surface, and cool completely.
07 - After the first rise, place dough on a floured surface and roll into a large rectangle, about 12 by 16 inches.
08 - Evenly spread cooled vanilla custard over one half of the rectangle. Sprinkle the mini chocolate chips evenly over the custard layer.
09 - Fold the dough in half lengthwise, encasing the filling. Use a sharp knife or pastry cutter to slice into 8 to 10 equal strips. Arrange strips on a parchment-lined baking sheet, leaving space between each. Cover lightly with a towel and allow a second rise for 30 to 45 minutes.
10 - Preheat oven to 350°F. In a small bowl, whisk together 1 large egg and 1 tablespoon of milk for the egg wash.
11 - Brush the tops of each bun with egg wash, then bake for 15 to 18 minutes, or until golden brown and nicely puffed.
12 - Allow the custard buns to cool slightly on a wire rack before serving.

# Supplementary Details:

01 - Bringing all elements to room temperature promotes even mixing and optimal dough texture.
02 - For a smoother custard, strain it before chilling to remove any lumps.
03 - Ensure the dough is sufficiently kneaded to develop gluten for a light, airy crumb.

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