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Vanilla Brioche Buns with Raspberries
#Pastries and sweets
Delicious Pastry for Any Day of the Year

Vanilla Brioche Buns with Raspberries

This Vanilla Brioche Buns with Raspberries recipe is delicious and perfect for Easter brunch. The buns are soft and the vanilla custard filling creamy.

Vanilla Brioche Buns with Raspberries
The inspiration for this recipe comes from a very tasty collaboration with Nespresso. Their World Explorations line encourages us to explore the world via delicious coffee. When we brew the Stockholm World Explorations espresso we thought of a Swedish concept called “Fika”. Fika is a fantastic concept and it means to take some time off for a cup of coffee, for a sweet treat, and friends, family, and yourself. We love the idea and we try to enjoy “Fika” every day, even though we aren’t in Sweden. These Vanilla Brioche Buns with Raspberries are the perfect sweet treat to enjoy with a cup of coffee and even though the dough is yeasted, the pastry is prepared in less than an hour and a half. Amazing, right?

Incredibly delicious Vanilla Brioche Buns with Raspberries

This fabulous recipe is inspired by the Swedish dessert called VANILJBULLAR. Instead of filling the custard into the dough, we create little nests and fill the nests with homemade vanilla cream and fresh berries. So good! Here are some facts why we love it so much:

  • the buns are soft, golden-brown, with lovely crunchy additions thanks to the sugar pearls 
  • the vanilla cream is not overly sweet, thick and creamy
  • the raspberries create a fruity aroma that elevates this dessert
  • this recipe is perfect for Easter or other weekend celebrations and holidays
  • kids and adults love it
  • even though this is a yeasted dough, the dessert is made in under an hour and a half

Making vanilla brioche buns

Vanilla Brioche Buns

Vanilla Brioche Buns with Raspberries

Essential ingredients for Vanilla Brioche Buns

You will find the whole list of ingredients and the method below, but let's walk over the essential ingredients and possible substitutes together.

Yeast - Use 7g (1 tsp) instant dry yeast or 14g (1 tbsp) fresh yeast.

Vanilla - We love adding vanilla paste to the dough, but seeds from the vanilla pod will work too.

Vanilla cream (custard) - Homemade is the best. You can already find our go-to pastry cream on the blog. This recipe is similar but adjusted slightly for these buns. 

Raspberries - Feel free to use fresh or frozen raspberries or use other berries, like strawberries, blueberries, blackberries.

Sugar for decoration - you can easily omit this one, but it does make the buns extra pretty and adds a lovely crunchy texture.

Brushing the Vanilla Brioche Buns with Raspberries with eggwash

Vanilla Brioche Buns with Raspberries before baking

Baked Vanilla Brioche Buns with Raspberries

Vanilla Brioche Buns with Raspberries

Vanilla Brioche Buns with Raspberries

How to store or make-ahead these amazing sweet buns

These yeasted sweet buns are best served fresh, slightly warm, or at room temperature. Feel free to keep them covered, at room temperature, for up to a day.

Optionally, make both the dough and vanilla cream ahead of time. 

BRIOCHE DOUGH: Instead of 7g (1 tsp) or instant yeast, add 4g (1/2 tsp) of instant yeast to the dough. Knead the dough and leave it to proof at room temperature for 30 minutes, then place in the fridge for 6 - 16 hours, or overnight. Continue with the process the next day.

VANILLA CUSTARD: Feel free to make the custard ahead of time too. In this case, substitute the cornstarch with all-purpose flour and store it in the fridge until the next day.

How to make Vanilla Brioche Buns with Raspberries at home (video)

Check this quick recipe video to master these amazing Vanilla Brioche Buns with Raspberries at home.


Try these amazing vanilla recipes too



Lets get cooking!

  • makes
    brioche buns
  • preparation:
  • proofing:
  • bake:
  • total time:


  • yeast mixture

    In a small bowl, stir to combine the milk, sugar, and yeast. Set aside for 5 minutes. Line two baking sheets with parchment paper.

  • knead into an elastic dough

    In a large bowl (or in a bowl of a stand mixer) combine flour, eggs, vanilla, and the yeast mixture. Knead for 3 - 4 minutes on low speed using a stand mixer or for 6 - 8 minutes with your hands. Add the room temperature butter and knead until the butter is completely incorporated and the dough is smooth and elastic. Cover the bowl with cling film or kitchen towel and set aside for 45 - 60 minutes or until the dough is doubled in size.

  • vanilla custard

    In a bowl, combine egg yolks, sugar, cornstarch, vanilla, and a pinch of salt using a whisk. Whisk until the mixture is fluffy, pale, and smooth, for a couple of minutes. Pour hot boiling milk over the mixture while continuously whisking. The mixture should be smooth. Pour the mixture into a saucepan and place over medium-high heat. Cook for 2 - 3 minutes, stirring regularly until the mixture is thickened. Gradually add in cold butter, cut in cubes and whisk until incorporated. Set aside until the custard cools to room temperature.

  • shape the nests

    Preheat the oven to 200 °C / 390 °F or to 180 °C / 350 °F if you are using a fan-assisted oven. Divide the dough into 10 equal parts, each weighting around 80g or 2.8 ounces. Shape each piece of dough into a ball, and place each ball onto prepared baking sheets. Make sure there's enough space in between each ball. Set aside for 5 - 10 minutes. Using your fingers, form a depression in the middle of each ball of dough, leaving about 1 cm (1/2 inch) edge to form a shape of a nest. Set aside for another 5 - 10 minutes for the dough to rise a bit.

  • Vanilla Brioche Buns with Raspberries

    Add about two tablespoons of cooled vanilla custard in the center of each nest. Place three raspberries on top. In a small bowl whisk together an egg and milk. Brush the edge of the nests with the egg wash and sprinkle with decorative sugar or sugar pearls.

  • bake

    Place in the preheated oven on the middle rack. Bake for 25 - 30 minutes, or until the edge is golden-brown, and the custard is still soft. If you're using a fan-assisted oven, feel free to bake two sheets at once, otherwise bake separately. Set on a wire rack to cool slightly. Serve warm or at room temperature.


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