Name: Custard Brioche Buns
Cook time: 18 min
Total time: 18 min
Yield: 6 buns
Ingredients: 250 g all-purpose flour (2 cups); 40 g sugar (3 tbsp); 1 tsp dry yeast; 120 ml milk, lukewarm (½ cup); 40 g butter, soft (3 tbsp); 1 egg; 1 pinch of salt; 200 ml milk (¾ cup); 40 g sugar (3 tbsp); 1 egg yolk; 20 g cornstarch (2 tbsp); 10 g butter; 60-80 g chocolate chips (½ cup); 1 egg yolk + 1-2 tsp milk (for brushing)

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FAQ

Custard Brioche Buns Questions

How do you know the dough has risen enough before shaping?

You're looking for the dough to double in size, which usually takes the full 60-90 minutes depending on how warm your kitchen is. Poke it gently with a finger - if the dent stays, you're good to go. If it springs back fast, give it another 10-15 minutes.

Can you use a different type of chocolate instead of chocolate chips?

Sure, you can chop up a bar of dark or milk chocolate into small pieces if that's what you have on hand. Just keep the amount around 60-80 g so the custard layer doesn't get overwhelmed. Chunks work just as well as chips here, they just melt a little differently in the oven.

How should you store the buns after baking?

Once they've cooled down completely, keep them in an airtight container at room temperature for a day or two. Because of the custard filling, you're better off not leaving them out uncovered, as they'll dry out fast. If you want to keep them longer, popping them in the fridge is your safest bet.

Can you prepare the custard the day before?

Yes, that's actually a smart move if you want to save time on baking day. Just make sure to cover it directly with plastic wrap touching the surface so it doesn't form a skin, then let it cool fully in the fridge before spreading it on the dough. Give it a quick stir before using so it's smooth again.

What's the most common mistake when twisting the strips into spirals?

The biggest slip-up is twisting too loosely, which means the custard and chocolate chips can ooze out during baking instead of staying tucked inside the spiral. You also want to make sure the ends are pinched together well so the shape holds while it rises and bakes. If the dough feels too soft to twist neatly, let it chill for a few minutes first.