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Blueberry brioche buns with sweet cheese filling and powdered sugar, with two halves stacked on top to show the interior.
Inga

Fluffy Blueberry Brioche Buns with Sweet Cheese Filling

Soft, buttery brioche buns filled with sweet cream cheese and topped with juicy blueberries. Finished with a light dusting of powdered sugar, these homemade buns are a lovely treat for breakfast, brunch, or an afternoon coffee break.
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Prep Time 30 minutes
Cook Time 20 minutes
Rise and Rest Time 1 hour 15 minutes
Total Time 2 hours 5 minutes
Servings: 20 buns
Course: Breakfast, Brunch, Dessert
Cuisine: European
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Brioche Dough

  • 6⅔ cups all-purpose flour 800 g
  • 1 tablespoon dry yeast about 9 g
  • ½ teaspoon fine salt
  • About 1⅔ cups milk 400 ml, lukewarm
  • 2 large eggs
  • About ⅔ cup unsalted butter 150 g, melted and cooled until lukewarm
  • ⅓ cup plus 1 tablespoon granulated sugar 80 g
  • 1 packet vanilla sugar

For the Sweet Cheese Filling

  • 17.6 ounces cream cheese 500 g, softened
  • About ⅔ cup powdered sugar 80 g
  • 1 tablespoon cornstarch about 8 g
  • 6 tablespoons plus 2 teaspoons water 100 ml

For the Topping

  • Blueberries as needed
  • Powdered sugar for a light dusting
  • Ground almonds optional

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer for the filling
  • Baking sheets
  • Parchment paper
  • Drinking glass with a flat bottom
  • Wire cooling rack
  • Kitchen scale and measuring spoons

Method
 

  1. Activate the yeast.
  2. Combine the lukewarm milk, dry yeast, and granulated sugar in a large mixing bowl. Stir until combined and let stand for 10 minutes, until foamy.
  3. Mix and knead the dough.
  4. Add the eggs, melted and cooled butter, vanilla sugar, flour, and salt. Mix until a dough forms, then knead until smooth and elastic. Keep the dough soft and slightly tacky, adding extra flour only sparingly if needed.
  5. Let the dough rise.
  6. Shape the dough into a ball and cover the bowl. Leave in a warm, draft-free place for about 1 hour, or until doubled in size.
  7. Prepare the filling.
  8. Combine the softened cream cheese, powdered sugar, cornstarch, and water in a separate bowl. Beat with a hand mixer until smooth. Refrigerate until ready to use.
  9. Divide and shape.
  10. Gently deflate the risen dough and transfer it to a lightly floured surface. Divide into 20 equal portions and shape each portion into a smooth ball.
  11. Rest the shaped buns.
  12. Arrange the balls on parchment-lined baking sheets, leaving space between them. Cover loosely and let rest for 15 minutes. Meanwhile, preheat the oven to 350°F (180°C).
  13. Make the wells.
  14. Lightly flour the bottom of a drinking glass. Press firmly into the center of each dough ball to create a wide well, leaving a raised border and keeping the bottom intact.
  15. Fill and top.
  16. Divide the cheese filling evenly among the wells. Place a few blueberries on each bun and add the optional ground almonds, if using.
  17. Bake.
  18. Bake for about 20 minutes, until the edges are golden brown, the dough is baked through, and the filling is set. Bake in batches if needed.
  19. Cool and finish.
  20. Let the buns cool briefly on the baking sheets, then transfer carefully to a wire rack. Once slightly cooled, dust lightly with powdered sugar.

Notes

  • Measurements: US cup measurements are approximate. Use the gram and milliliter amounts for the most consistent results.
  • Vanilla sugar: Use one packet as in the original recipe. The nutrition estimate assumes an 8 g packet.
  • Blueberries: Use enough to place a few berries on each bun. The exact amount depends on their size. Frozen blueberries can be added without thawing.
  • Rising: Kitchen temperature affects rising time. Let the dough double in size during the first rise.
  • Timing: Total time includes one baking batch. Allow additional time if baking the trays separately.
  • Storage: Refrigerate leftovers in an airtight container within 2 hours of baking. Keep refrigerated for up to 3-4 days.
  • Freezing: Wrap cooled buns individually and freeze in a freezer-safe container for up to 2 months for the best quality. Thaw overnight in the refrigerator.
  • Nutrition: Estimated using full-fat cream cheese, whole milk, unsalted butter, 150 g of blueberries, and 8 g of vanilla sugar. Optional almonds and powdered sugar for dusting are excluded.

     

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  • Nutrition per Serving

    Serving size: 1 bun
    Calories: 350 kcal | Carbohydrates: 43 g | Protein: 7 g | Fat: 16 g | Saturated Fat: 10 g | Fiber: 1.6 g | Sugar: 11 g | Sodium: 175 mg