Blueberry Brioche Buns
Prep time
Cook time
Total time
These indulgent brioche buns have a rich blueberry filling. Recipe adapted from The Fearless Baker. *Note: This brioche recipe makes double the amount you need for 12 buns. You can make a double batch, or keep the extra dough in the fridge for an extra day or wrapped in the freezer for up to 3 months.
Serves: 12 buns
For the brioche:
  • 5 cups plus 3 tablespoons bread flour
  • ½ cup sugar
  • 1 tablespoon salt
  • 1 tablespoon instant yeast
  • 5 large, cold eggs, lightly whisked
  • 1 cup whole milk
  • 28 tablespoons unsalted butter (3 ½ sticks), at room temperature and cut into 28 pieces
  • 1 large egg, beaten with 1 tablespoon water for egg wash
For the filling:
  • 4 tablespoons unsalted butter, softened
  • 1 cup fresh blueberries
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  1. Make the brioche dough a day before you want to bake the rolls. In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour, sugar, salt, and yeast on low speed until combined. Add the milk and eggs and mix another 4 minutes, until the dough forms a shaggy ball around the hook.
  2. Increase the speed to medium and add the butter 1 tablespoon at a time. Make sure each piece is fully incorporated into the dough before adding the next one. Mixing in all of the butter should take 3-5 minutes.
  3. Scrape the bowl down with a rubber spatula, then mix for another minute until the dough is smooth. Lightly grease a large bowl and place the dough in it. Cover it with plastic wrap and put it in the refrigerator for at least 12 hours.
  4. The next day, divide the dough in half. If only making 12 buns, refrigerate the extra half of the dough for up to two days before using for another baking project. Mix the brown sugar, cinnamon, and blueberries together in a bowl. Butter a muffin tin.
  5. Roll the dough out into a rectangle on a lightly floured countertop until it is ½ inch thick. Spread the softened butter over the top, then sprinkle on the blueberry mixture. Tightly roll up the dough into a cylinder, being careful not to let all of the blueberries escape, along the long side of the rectangle. Cut into 12 equal circles and place each circle in the muffin tin. Let rise, covered loosely with plastic wrap, for 45 minutes. Preheat the oven to 375°F.
  6. Brush the buns with the egg wash. Bake until the buns are golden brown, 25-30 minutes.
Recipe by Today We Bake at