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These fruit and custard brioche buns are incredibly soft, with the pillowy texture of a fluffy yeasted donut and the jammy sweet flavor of a cherry danish. They’re truly the baked good you didn’t know you needed — and once you try them, you won’t be able to get enough!
This recipe is sponsored by Superfresh Growers. As always, all thoughts and opinions are my own. Thank you for supporting the brands that support my work and make these free recipes possible.
This recipe is loosely inspired by the soft, custard-filled buns found in European and Scandinavian bakeries, including Swedish solbullar, or sun buns. These buns often have an ultra plush bakery-style dough with a creamy vanilla center.
For a summery twist, I added a jammy filling made from fresh, in-season cherries which reminds me of a cherry danish. And of course, this version is completely dairy-free and eggless!
Ingredients for the Brioche
Previously, I’ve made these super soft vegan brioche buns and these vegan dinner rolls.
The dough for these sweet custard buns is adapted from both of these recipes, and makes a fairly simple, yeasted enriched dough that turns out incredibly soft. Below is what you’ll need, plus some swaps.
All Purpose Flour
I’ve opted for all purpose flour for this recipe vs. a bread flour. Be sure to weigh the flour with a scale for the best results and avoid adding extra to the dough which can make the buns turn out dense.
Soy Milk (Or Oat Milk)
I’ve made with recipe with both soy milk and oat milk. Both versions turn out great. Make sure the dairy-free milk is warmed to 105-110 degrees fahrenheit to help activate the yeast.
Dairy-free Butter
I used Country Crock Plant Butter in these buns but I also love Violife Vegan Butter. The butter should be softened to room temperature. You can check out this article more info on the best vegan butter brands for baking.
Sugar
Sugar helps tenderize the dough and creates sweetness. I don’t recommend reducing the amount as it will affect the texture of the buns!
Other Components For The Buns
In addition to the brioche dough, the buns are brushed with a vegan egg wash, filled with a homemade eggless custard, and topped with a crumble. I used a mixture of JUST Egg, maple syrup and soy milk for the egg wash which created a uniform golden brown exterior when baked.
I filled mine with fresh, dark sweet cherries, but you could swap in other fruit instead. I’ve made these with fresh diced mango, strawberries and blueberries before too!
Step by Step Instructions
Exact ingredient quantities are in the recipe card below!
Add the yeast to the warm milk with 1 teaspoon of sugar. Set aside for 10 minutes to activate and become super frothy.
Add the milk mixture and vanilla to the dry ingredients.
Mix to form a shaggy dough, then add the softened vegan butter 1 tablespoon at a time while kneading the dough in a stand mixer fitted with a dough hook.
Knead the dough on speed 2 for ~8 minutes or until it passes the windowpane test. Shape into a smooth ball, place in an oiled bowl, cover and let rise in a warm place until doubled.
Make the Fillings
While the dough rises, you can make the fillings including the vegan vanilla custard and the jammy cherries.
Make the vanilla custard, then transfer to a bowl and let cool at room temperature.
Simmer diced cherries with cinnamon until soft. Then, stir in cornstarch and cook until thickened.
Divide the Proofed Dough
Transfer the proofed vegan brioche dough to a cutting board.
Divide into 6 equal pieces about 110 grams each.
Shape the Buns, Fill & Bake
Roll each piece into a smooth ball. Place on a parchment lined tray, cover and proof again for about 15-20 minutes or until lightly puffy.
Press the tops of the proofed dough balls down with a floured measuring cup to form an indent.
Brush the edges of the dough with vegan egg wash.
Pipe the vegan custard in the center and spoon the cherry filling on top. Sprinkle on the crumb topping and bake at 375F for 25-28 mins.
Serving & Storage Tips
Once baked, the exterior of the buns should be lightly golden. The buns are incredibly soft when they first come out of the oven and the first day. You can dust them with a bit of powdered sugar once they cool.
I recommend storing them in an airtight container or baggie in the fridge for up to 2 days. To enjoy them the next day, pop them in the microwave for 30-45 seconds and they will soften up again. For longer storage, I recommend freezing them.
More Baked Goods
Cherry Custard Brioche Buns
Rate this RecipeIngredients
- ¾ cup unsweetened soy milk, 180g – or oat milk
- 2 ¼ tsp active dry yeast, 8g
- ¼ cup granulated sugar, 50g
- 2 ¾ cup + 2 tbsp all-purpose flour, 350g
- ¾ tsp fine salt, 4g
- 1 tbsp vanilla extract, 12g
- 6 tbsp salted vegan butter, 84g – softened
Custard Filling
- 3 tbsp granulated sugar, 37g
- 1 ½ tbsp cornstarch, 12g
- ¼ cup dairy-free heavy cream, like Country Crock DF Cream or Coconut Cream
- ½ cup unsweetened soy milk
- ¼ tsp vanilla bean paste, 2g
Cherry Filling
- 1 cup dark sweet cherries, 175g – pitted & finely diced
- ¼ tsp ground cinnamon, .5g
- 2 tsp cornstarch, 5g
Crumb Topping & Wash
- 1 tbsp salted vegan butter, 14g – cold
- 2 tbsp light brown sugar, 25g
- 2 tbsp all-purpose flour, 15g
- vegan egg wash, see notes
Instructions
- Activate the yeast: Warm the milk for the dough to 105–110°F. Whisk in 1 tsp of the sugar until dissolved, then stir in the yeast. Let sit for 10 minutes, or until foamy and fluffy.¾ cup unsweetened soy milk, 2 ¼ tsp active dry yeast
- Mix the dough: Add the flour, remaining sugar, and salt to the bowl of a stand mixer fitted with a dough hook. Mix briefly, then add the activated yeast mixture and vanilla. Mix until a shaggy dough forms.¼ cup granulated sugar, 2 ¾ cup + 2 tbsp all-purpose flour, ¾ tsp fine salt, 1 tbsp vanilla extract
- Knead the dough: Add the softened butter 1 tbsp at a time while kneading on speed 2. Knead with the stand mixer for about 8 minutes, or until the dough is smooth and passes the windowpane test. Transfer the dough to a lightly greased bowl. Cover and let rise in a warm spot for 1 ½ hours, or until doubled in size. While the dough rises, make the fillings and topping.6 tbsp salted vegan butter
- Make the custard: Whisk together the sugar and cornstarch in a small saucepan. Add 3 tbsp of the milk and whisk until smooth. Pour in the remaining cream and milk, then cook over medium-low heat, whisking constantly, until thickened into a smooth custard. Remove from the heat, whisk in the vanilla bean paste and transfer to a bowl. Let cool at room temperature.3 tbsp granulated sugar, 1 ½ tbsp cornstarch, ¼ cup dairy-free heavy cream, ½ cup unsweetened soy milk, ¼ tsp vanilla bean paste
- Make the cherry filling: Add the diced cherries, cinnamon, and 1 tbsp of water to a small saucepan. Simmer over medium-low heat until soft and juicy, then stir in the cornstarch. Cook for 1 minute while stirring, until thickened.1 cup dark sweet cherries, ¼ tsp ground cinnamon, 2 tsp cornstarch
- Make the crumb topping: Mix the cold butter, brown sugar, and flour together until crumbly. Chill until ready to use.1 tbsp salted vegan butter, 2 tbsp light brown sugar, 2 tbsp all-purpose flour
- Divide the dough: Divide the risen dough into 6 equal pieces, about 110g each. Shape each piece into a smooth ball and place on a parchment-lined baking sheet. Cover and let rise for 15–20 minutes, or until slightly puffy. While they rise, transfer the custard to a piping bag and preheat the oven to 375°F.
- Shape and fill the buns: Using a lightly floured ¼ cup measuring cup or small bowl, press down firmly in the center of each dough ball to create an indent for the filling. Mix the maple syrup and milk together, then brush the wash onto the exposed outer edges of the buns. Pipe or spoon the custard into the center of each bun. Top each with about 1 tbsp of cherry filling. Brush the exposed dough with the wash again, then sprinkle with the crumb topping.
- Bake the buns: Bake for 25–28 minutes, or until the buns are golden brown on the edges. Let cool slightly, then dust with powdered sugar if desired.
Recipe notes
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Categories:
Baked Goods, Seasonal, Summer, Vegan Breakfasts, Vegan Comfort Food, Vegan Dessert Recipes, Vegan Recipes,
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