Cardamom & Vanilla Cream Brioche Buns

Makes 6

Ingredients

• 250 gr bread flour

• 2 large eggs

• 25 ml whole milk

• 25 gr sugar

• 7 gr salt

• 4 gr active dry yeast

• 50 crème fraîche or 50 ml heavy cream

• 100 gr unsalted butter, room temp

• For the egg wash

  • 1 egg

  • 1 tbsp milk

• For the topping

  • 30 gr sugar

• For Cardamom & Vanilla Cream

  • 240 ml (1 cup) milk

  • 5 gr (1 tsp) vanilla extract

  • 1 large egg

  • 40 gr (1/4 cup) sugar

  • 10 gr (4 tsp) cornstarch

  • 10 gr (1 tbsp) flour

  • 1 tsp Cardamom

  • 1 tsp Vanilla paste or extract

  • 120 ml (1/2 cup) heavy cream

Instructions

1. For the brioche buns, in a stand mixer bowl, combine all ingredients except the butter. Knead at medium speed for 10-15 minutes minutes. Slowly add 1 tbsp butter at a time, and knead for 5-10 more minutes. Shape the dough into a ball, and cover the bowl with cling film. Leave it to proof for 2 hours.

2. Flatten the dough after its first proof is complete. Cover with cling film, and let it cool in the fridge overnight.

3. Place parchment paper on top of a baking sheet. Divide the dough into 6 equal pieces, each piece should be around 80-85 grams. Shape them into round balls, and transfer them to the baking sheet.

4. For the egg wash, whisk the egg and milk. Apply a thin layer of egg wash. Save the rest of the egg wash for later use. Cover the baking sheet with cling film, and leave it to proof for 2 hours.

5. Preheat the oven to 180°C/350°F. Apply another thin layer of egg wash over the dough. Sprinkle the tops with sugar. Bake for 15-20 minutes or until golden brown. Leave them to completely cool.

7. For the filling; heat milk, vanilla in a saucepan until simmering. Meanwhile, in a large bowl whisk egg, sugar, cornstarch, and flour. Once the milk is simmering, slowly add it to the egg mixture. Return mixture to the saucepan and stir it until thickens. Add cardamom and vanilla, combine. Transfer to a bowl and cover the surface with cling film. Cool in the fridge. Beat cream to medium peaks and fold into the filling. Transfer to a piping bag with a medium plain nozzle.

8. Using a metal/glass straw or a chopstick put a whole at the bottom of the bottoms, and swirl it around to make room for the cream. Pipe cream into the buns. Enjoy!