Lemon Raspberry Brioche Buns 🍋🍋

Lemon Raspberry Brioche Buns 🍋🍋

Тhis recipe calls for freeze dried berries instead of fresh, which means less mess but just as much flavor. The dough is an enriched yeasted brioche dough with a hint of cardamom and filled with a bright lemon raspberry filling 😋

Prep the dough the night before or day of! Recipe makes 8 jumbo muffin sized buns.

Brioche dough:
475g bread flour
260g whole milk
1 large egg + 1 yolk
50g granulated sugar
1/8 tsp cardamom (optional)
9g salt
6g instant yeast
90g unsalted butter (chilled)

Raspberry Filling:
zest of 1-2 lemon
90g softened unsalted butter
80g granulated sugar
25g freeze dried raspberries (crushed into powder form)

1. The night before, add all dough ingredients (except for butter) to the bowl of a stand mixer. Knead until the dough comes together then add the butter and knead for 5-10mins until it’s smooth and passes the window pane test. Form the dough into a ball, cover and let rise for 30mins-1hr at room temp (or until it’s grown slightly in size) then transfer to the fridge to proof overnight.
2. The next morning, make your filling by combining all filling ingredients. The consistency should be a smooth spreadable paste
3. Take the dough out of the fridge and roll it out to be 16”x16”. Spread a thin layer of the filling over the dough
4. Fold the dough into thirds like a letter. Trim any uneven ends, then cut the slab into 8 equal sections. You want 8x2” wide sections. You may need to roll the dough out just slightly before trimming
5. Doing one at a time, cut the section into 4 thinner strands and arrange them as shown in the reel. Place the shaped buns into a lightly greased or lined jumbo muffin pan
6. Cover and let rise for 30mins-1hr or until noticeably puffy
7. Preheat the oven to 350F. Gently brush the buns with egg wash and bake for 20-25mins or until golden brown. Optional: brush with sugar water right after baking for shiny tops (microwave equal parts water and sugar, about 20g, together until the sugar is dissolved).
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