Description

These Raspberry Cream Buns are dreamy little clouds of sweet brioche filled with silky whipped cream and a tangy layer of raspberry jam. Think bakery-level indulgence with a soft, golden crust and a burst of berry bliss in every bite. Perfect for brunch, tea time, or when you’re just feeling fancy. #BerryDelicious #CreamBunCravings #HomemadeBakeryTreats

Ingredients

Scale

Brioche Buns

280g whole milk, lukewarm
50g (4 Tbsp) sugar
2¼ tsp active dry yeast
565g all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
90g unsalted butter, at room temperature
Egg Wash: 1 egg whisked with 1 tsp water

Whipped Cream Filling

700g heavy cream
120g powdered sugar, sifted
1 tsp vanilla bean paste
Pinch of salt

To Finish

Raspberry jam or jam of your choice

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Instructions

In a small bowl, mix lukewarm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour and salt. Add eggs, vanilla bean paste, and the activated yeast mixture. Mix until a shaggy dough forms.
Add softened butter gradually and knead until the dough becomes smooth, elastic, and slightly tacky.
Cover the bowl with a damp towel and let the dough rise in a warm place for 1–2 hours, or until doubled in size.
Divide the dough into equal pieces (about 12–14 depending on size preference), shape into smooth balls, and place on a parchment-lined baking tray.
Brush each bun with egg wash and let rise again for 30–45 minutes until puffy.
Preheat the oven to 350°F (175°C). Bake for 15–20 minutes or until golden brown. Let cool completely.
While buns cool, prepare the filling: whip heavy cream, powdered sugar, vanilla bean paste, and a pinch of salt until stiff peaks form. Keep chilled.
Once buns are cooled, slice each horizontally. Spread a layer of raspberry jam on the bottom half, then pipe or spoon on a generous layer of whipped cream.
Gently sandwich the top half of the bun over the cream. Serve immediately or store in the fridge for a cool, creamy treat!

Notes

Ensure buns are completely cooled before adding cream to prevent melting.
You can use store-bought brioche buns for a shortcut.
Try different jam flavors like strawberry, blueberry, or apricot for variety.
Add fresh berries between the jam and cream for an extra juicy twist.
Best enjoyed the day they’re made, but leftovers can be stored chilled for up to 24 hours.

Nutrition

Serving Size: 1 bun
Calories: 390
Sugar: 15g
Sodium: 180mg
Fat: 23g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg