These soft and airy vanilla cream-filled brioche buns are perfect for a special treat. Though the process requires a few steps and attention to detail, the result is well worth the effort. The combination of fluffy brioche and rich, velvety cream filling makes these “snowflake” buns irresistible. Serve them dusted with powdered sugar for an elegant touch, and you’ll have a delicious dessert or snack that is sure to impress!
Why You’ll Love This Recipe
These snowflake brioche buns are a delightful combination of light, pillowy dough and rich, creamy filling. The dough is buttery and soft, while the vanilla cream filling brings a smooth, luxurious texture that perfectly complements the brioche. The final touch of powdered sugar gives them a snow-like appearance, making them not only delicious but also visually stunning. They’re perfect for any occasion, whether it’s a holiday breakfast, an afternoon treat, or a sweet snack to share with family and friends.
Perfect Occasion to Make This Recipe
These vanilla cream brioche buns are perfect for a holiday brunch, family gathering, or as a special treat during the colder months. Their elegant presentation makes them ideal for sharing at festive events, but they’re also perfect for a cozy weekend breakfast at home. With their soft texture and sweet filling, they are sure to be a hit with both kids and adults alike.
Decoration Tips
Once your buns are filled with the vanilla cream, dust them generously with powdered sugar for a simple, snowy finish. You can also drizzle a light vanilla glaze on top for an extra touch of sweetness. To make them even more special, serve them with a side of fresh berries or a drizzle of honey. The beautiful golden color of the brioche combined with the white powdered sugar will make these buns look as irresistible as they taste.
Ingredients:
For the brioche dough:
- 500 g all-purpose flour (type 0)
- 10 g fresh yeast
- 300 g milk, warmed
- 50 g sugar
- 1 egg
- 80 g softened butter
- 5 g salt
For the milk custard:
- 250 g whole milk
- 75 g sugar
- 20 g cornstarch (maize starch)
- 1 vanilla bean or vanilla extract
- 50 g butter
For the ricotta cream:
- 200 g ricotta cheese (well-drained)
- 200 g heavy cream (for whipping)
- 50 g powdered sugar
To finish:
- Powdered sugar for dusting
- 1 egg yolk mixed with 1 tablespoon of milk for brushing
Method:
- Prepare the brioche dough:
- Dissolve the fresh yeast in the warmed milk and set aside.
- In the bowl of a stand mixer, combine the flour and sugar. Slowly add the milk and yeast mixture while mixing with the dough hook attachment.
- Once combined, add the egg and continue mixing. Gradually add the softened butter and salt. Knead for about 5-10 minutes until the dough is smooth and elastic.
- Transfer the dough to a greased bowl, cover, and let it rise in a warm place for about 2-3 hours, until doubled in size.
- Prepare the milk custard:
- In a small bowl, mix the cornstarch with a little milk to form a smooth paste.
- In a saucepan, heat the remaining milk, sugar, and vanilla over medium heat until it begins to simmer.
- Stir in the cornstarch mixture and cook, whisking constantly, until thickened. Remove from heat, stir in the butter, and cover with plastic wrap directly on the surface to prevent a skin from forming. Let cool.
- Prepare the ricotta cream:
- Whisk the drained ricotta in a bowl until smooth.
- In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the ricotta until smooth and well combined.
- Once the milk custard has cooled, beat it briefly with an electric whisk and fold it into the ricotta cream. Transfer to a piping bag and refrigerate.
- Shape the brioche:
- Once the dough has risen, divide it into 10-12 pieces (about 20-25 g each).
- Roll each piece into a ball and place on a lined baking sheet. Let rise again for about 1 hour.
- Bake the brioche:
- Preheat the oven to 170°C (340°F).
- Brush the tops with the egg yolk and milk mixture. Bake for 12-15 minutes, or until golden brown. Let cool completely.
- Fill and finish:
- Once cooled, use a piping bag to fill each brioche with the cream. Dust generously with powdered sugar before serving.
Enjoy! These vanilla cream brioche snowflakes are perfect for any festive occasion or as a special treat during the colder months.
