Vegan Blueberry Custard Brioche Buns
These Vegan Blueberry Custard Brioche Buns are a delicious twist on the classic, perfect for a sweet breakfast or dessert. Soft, pillowy, and rich, these buns are made with a vegan brioche dough that’s buttery and light.
Inside, they’re filled with a creamy, dairy-free custard and topped with a blueberry sauce and crumble. The custard is made from plant-based milk, sugar, custard powder and cornstarch. Finished with a dusting of powdered sugar or a glaze.
Enjoy them fresh out of the oven or warmed up with coffee or tea.
Ingredients
Dough
Custard:
Jam
Crumble:
Glaze:
Instructions
Warm the vegan milk. The best temperature is 36–42°. If the milk gets warmer, allow it to cool before using it.
- In a microwave safe bowl or in a saucepan on the stove top, melt the vegan butter.
- Add the warm milk, sugar and active yeast to a large bowl. Set aside until the yeast activates and bubbles. It should look foamy.
- Add the melted vegan butter and the flour to the bowl. Mix with a dough hook on a mixer or with a wooden spoon for 5 minutes until the dough combines into a nice ball.
- Add the softened butter to the dough and knead the butter into the dough until it's fully mixed. If mixing by hand, knead the dough until smooth on a floured surface.
Cover the dough with a tea towel or cling wrap. Make sure the bowl is sealed well. Rest in a warm place for 2 hours. Once the dough is rested it should have almost doubled in size.
- Whilst the dough is resting, start on your custard. Add the sugar, cornflour, custard powder, vegan milk, vanilla and agar agar if you are using it into a medium saucepan. Give the mixture a whisk to remove any lumps and set the saucepan on medium heat. Continue to whisk on medium heat until the mixture starts to boil. Your custard mixture will become very foamy (that’s normal).
- Once the custard starts to thicken add the vegan butter and mix until fully combined. Take off the heat and sit aside. Add clingwrap to the top and place it on top of the custard to keep it smooth.
Roll out 10 dough balls and place on a lined baking tray. Cover again and rest for 45 minutes. Once the dough balls are rested and almost doubled in size. Press and push a circle shape into the dough.
Scoop custard into the dough ball cavity evenly between the 10 buns.
- Brush the edges of the buns with vegan plant milk.
Add a tbsp of blueberry jam to the custard. mix the crumble ingredients in a bowl and add a handful of crumble to the top of the jam and custard.
Bake in the oven for 20-25 minutes on 180 degrees C or until the buns are golden brown.
- Remove from the oven and let them cool on the tray for a few minutes.
Enjoy warm. Optional: mix the glaze ingredients together and drizzle on top.Â
- These buns will keep for 2-3 days in an airtight container.
User Reviews
Absolutely delicious. I skipped the glaze as I just wanted to dig in and they are great. Worth the time.