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Winter Coffee Brioche Buns Recipe

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★★★★★

4.9 from 90 reviews

These Winter Coffee Brioche Buns are a delightful blend of rich, buttery brioche dough filled with smooth coffee custard, topped with a lightly spiced crumb and grated chocolate. Perfect for a cozy winter treat, these buns offer a combination of soft texture, sweet spiced crunch, and a gentle coffee kick, ideal for breakfast or an indulgent snack.

Ingredients

Scale

Dough

  • 200g plain (all-purpose) flour
  • 300g strong white bread flour
  • 75g caster (superfine) sugar
  • 1 tsp fine sea salt
  • 7g fast-action dried yeast (1 packet)
  • 250ml whole milk, warm
  • 3 large eggs (plus 1 extra for egg wash)
  • 125g unsalted butter, room temperature

Coffee Custard Filling

  • 200ml milk
  • 2 tbsp coffee blend (strong brewed coffee or espresso)
  • 3 egg yolks
  • 50g caster sugar
  • 15g cornstarch
  • 1 tsp vanilla extract

Spiced Crumb Topping

  • 50g plain flour
  • 50g caster sugar
  • 40g unsalted butter, cold and cubed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Topping

  • 50g grated chocolate (dark or milk chocolate as preferred)

Instructions

  1. Prepare the Brioche Dough: In a large bowl, combine the plain and bread flours, caster sugar, fine sea salt, and fast-action dried yeast. Warm the whole milk to about 37°C (warm to the touch but not hot) and add it along with the eggs to the dry ingredients. Mix until just combined, then add the softened unsalted butter. Knead the dough on a floured surface or using a stand mixer fitted with a dough hook for about 10 minutes until the dough is smooth, elastic, and slightly tacky.
  2. Shape and Proof: Divide the dough into equal portions and shape them into tart-like buns by pressing shallow wells into the centers of each ball. Place them on a baking tray lined with parchment paper. Cover with a clean kitchen towel or plastic wrap and allow them to proof in a warm place for about 1 to 1.5 hours, or until nearly doubled in size.
  3. Prepare the Coffee Custard: While the dough is proofing, make the coffee custard. Whisk together egg yolks, sugar, and cornstarch in a bowl. Heat milk with coffee blend until just simmering. Slowly pour the hot coffee milk into the egg mixture, whisking constantly to temper. Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened. Remove from heat and stir in vanilla extract. Let it cool to room temperature before filling the buns.
  4. Make the Spiced Crumb Topping: In a small bowl, mix flour, caster sugar, ground cinnamon, and nutmeg. Add cold, cubed butter and rub it into the flour mixture using your fingertips until it forms coarse crumbs. Keep this topping chilled until ready to use.
  5. Fill and Assemble: Preheat the oven to 190°C (375°F). Once the buns have proofed, brush the edges gently with beaten egg wash. Spoon or pipe the cooled coffee custard into each well carefully, filling the center but leaving the edges clear. Sprinkle the spiced crumb topping generously around the custard-filled centers.
  6. Bake the Buns: Bake the buns in the preheated oven for 15 to 20 minutes or until golden brown and the custard has risen gently but is set. Avoid overbaking to keep the custard smooth.
  7. Add Final Touches: Remove the buns from the oven and allow them to cool on a wire rack. Once cooled, grate chocolate evenly over the custard centers. Using a round cookie cutter as a guide can help keep the grated chocolate confined to the custard circle for a neat presentation.
  8. Serve and Store: Serve the buns fresh on the day of baking for the best texture and flavor. If needed, loosely cover and keep them at room temperature for up to 1 day. Avoid refrigeration to maintain softness.

Notes

  • The coffee custard can be made ahead and refrigerated for up to two days; bring to room temperature before filling the dough.
  • For a stronger coffee flavor, use a dark roast espresso or increase the coffee amount slightly in the custard.
  • Use unsalted butter to control the saltiness; adjust salt in the dough accordingly if using salted butter.
  • Ensure the milk is not too hot when mixing with yeast to avoid killing the yeast.
  • The spiced crumb topping adds texture and warmth, but can be omitted for a simpler bun.
  • For vegan alternatives, substitute butter with plant-based margarine and use a vegan egg replacer and non-dairy milk.

Keywords: brioche buns, coffee custard, winter pastry, spiced crumb topping, chocolate grated topping, breakfast buns, indulgent snack

Find it online: https://tastemadebyclara.com/winter-coffee-brioche-buns-recipe/