Blackberry & custard brioche buns
The distinctive sharpness of blackberries pairs with sweet and savoury dishes.
MAKES 12 PREP 40min, plus overnight chilling, rising and cooling COOK about 40min
FOR THE BUNS
• 350g strong white flour
• 25g caster sugar
• 7g sachet fast-action dried yeast
• 150ml whole milk
• 3 medium eggs, beaten
• 150g unsalted butter, at room temperature, cubed
FOR THE FILLING
• 300ml whole milk
• 1tsp vanilla bean paste
• 3 medium egg yolks
• 100g caster sugar
• 2tbsp plain flour
• 2tbsp cornflour
• 250g blackberries
FOR THE TOPPING
• 1 medium egg, beaten
• 75g pearl sugar or crushed sugar cubes 1 For the buns, measure flour, sugar, yeast and 1tsp fine salt into the bowl of a freestanding mixer fitted with its dough hook. Mix briefly. Add milk and eggs; mix for 10min, or until dough is coming away from the sides of the bowl. With the motor on, add butter one cube at a time until combined. Knead on a medium-fast speed for 10min, or until dough is smooth and elastic. Cover the bowl with clingfilm and chill overnight. 2 Line 2 large baking trays with baking parchment. Divide dough into 12 equal pieces and roll each into a ball. Arrange on trays, spacing apart; cover loosely with clingfilm. Leave to rise at room temperature for 1hr, or until slightly puffed.
3 To make the filling, heat milk and vanilla in a medium pan until steaming. In a heatproof bowl, whisk yolks with 50g sugar until thick and creamy. Whisk in flour and cornflour until combined. Gradually whisk in warmed milk, then pour back into pan. Return pan to heat; slowly bring to boil, whisking constantly. Cook for 2-3min, whisking, until thickened. Pour into a bowl and lay clingfilm on surface to stop skin forming. Cool.
4 Cook blackberries and remaining 50g sugar in a pan over medium heat until the berries have softened but are still holding their shape. Set aside.
5 Preheat oven to 180°C (160°C fan) mark 4. When risen, brush buns with egg and roll sides in pearl sugar.
Bake for 15min, or until turning golden. Remove from the oven and make a fairly deep depression in the top of each bun with the back of a spoon.
Fill with custard and top the custard with the blackberry mixture.
6 Return to the oven for 15min, or until the buns are deep golden brown. Transfer to a wire rack to cool. Eat just warm or at room temperature on day of baking.
PER BUN: CALS 355; FAT 15G; SAT FAT 8G; CARBS 46G