These Blueberry Brioche Buns are the ultimate combination of soft, buttery brioche dough and sweet, tangy blueberry jam. The brioche is tender and rich, thanks to a sweet stiff starter and plenty of butter, giving it a delicate crumb and melt-in-your-mouth texture. Topped with a sprinkle of icing sugar and a piped center of blueberry jam, these buns are perfect for breakfast, a snack, or a special treat. Each bite is light, fluffy, and filled with delicious blueberry goodness!
Why You’ll Love This: You’ll love these brioche buns for their soft, buttery texture and the burst of sweetness from the blueberry jam in the center. The dough is rich and flavorful, while the brioche’s slightly sweet flavor pairs perfectly with the fruity filling. These buns are a great way to elevate your baking skills, as they require time and care but yield an incredibly satisfying result. They’re perfect for those who enjoy homemade baked goods and love the combination of sweet and buttery flavors.
Perfect Occasion: These Blueberry Brioche Buns are perfect for special breakfasts or brunch gatherings, especially when you want to impress guests with something homemade. They make a delicious afternoon treat with tea or coffee, or can be served as a light dessert. These buns are also ideal for baking on weekends when you have time to let the dough rise and develop its full flavor. They store well, so you can enjoy them fresh or save them for the next day.
Decoration Tips: To make your Blueberry Brioche Buns look even more inviting, dust them generously with powdered sugar right before serving. For a more elegant presentation, you can pipe the blueberry jam in a neat swirl in the center of each bun. You could also garnish them with a few fresh blueberries on top or add a light lemon glaze for an extra burst of flavor. Serve them in individual paper liners or on a decorative platter for an attractive presentation.
Sweet Stiff Starter:
- 25g active sourdough starter (strong and bubbly)
- 75g bread flour
- 35g water
- 15g sugar
Dough Ingredients:
- 200g bread flour
- 35g sugar
- 4g salt
- 50g milk
- 85g egg (about 1 large egg)
- 70g unsalted butter (room temperature)
- All the sweet stiff starter
Instructions:
- Prepare the Sweet Stiff Starter: In a bowl, mix the sourdough starter, bread flour, water, and sugar until well combined. Let it rise at 27-28°C for about 7-8 hours, or until it triples in size.
- Mix the Dough: In a large bowl, mix together the bread flour, sugar, salt, milk, egg, and the prepared sweet stiff starter. Knead the dough until it starts to come together and feels strong and elastic.
- Incorporate the Butter: Add the butter to the dough in 2-3 batches, kneading after each addition until the butter is fully incorporated. Continue kneading until the dough achieves the windowpane test, meaning it can be stretched thin without tearing.
- Bulk Proof: Place the dough in a greased bowl, cover, and let it rise in a warm place (28°C) for 2 hours, or until it has doubled in size.
- Shape the Dough: Punch down the dough to release any air bubbles and divide it into 8 equal portions. Shape each portion into a smooth ball and let them rest for 15 minutes.
- Create Smaller Balls: Divide each of the 8 portions into 6 smaller pieces and shape them into smooth balls. Place them into greased 4-inch round tins, arranging them evenly.
- Final Proof: Let the buns proof for 3-3.5 hours at 28°C, or until they rise by 1.5 times their original size.
- Finish and Bake: Preheat your oven to 180°C. Dust the tops of the buns with powdered sugar (snow powder) and pipe a generous amount of blueberry jam into the center of each bun.
- Bake: Bake the buns for 20 minutes, or until golden brown on top. Allow them to cool slightly before serving.
Enjoy!
