Sprinkles and icing complete the celebratory look and taste of these delightful Birthday Brioche Buns.
Birthday Brioche Buns
Makes 8 buns
- 2⅓ cups plus ¼ cup (323 gams) all-purpose flour, divided
- 3 tablespoons (36 grams) granulated sugar
- 2¼ teaspoons (7 grams) instant yeast
- 1½ teaspoons (4.5 grams) kosher salt
- ⅓ cup plus 1 tablespoon (95 grams) warm whole milk (120°F/49°C to 130°F/54°C)
- 2 large eggs (100 grams), lightly beaten
- 1 teaspoon (4 grams) vanilla extract
- 6 tablespoons (84 grams) unsalted butter, room temperature
- Pastry Cream (recipe follows)
- 1 large egg yolk (19 grams)
- 1 tablespoon (15 grams) water
- Sugar Icing (recipe follows)
- Garnish: sprinkles
- 1½ cups (360 grams) whole milk
- ½ cup (100 grams) granulated sugar, divided
- ½ vanilla bean, split lengthwise, seeds scraped and reserved
- 4 large egg yolks (74 grams)
- 2 tablespoons (16 grams) cornstarch
- ¼ teaspoon kosher salt
- 2 tablespoons (28 grams) unsalted butter
- 2 cups (240 grams) confectioners’ sugar
- 3 tablespoons (45 grams) whole milk
- In the bowl of a stand mixer fitted with the paddle attachment, combine 1⅓ cups (167 grams) flour, sugar, yeast, and salt. With mixer on low speed, slowly add warm milk, beating until combined. Add eggs and vanilla, and beat until combined, about 1 minute. Add remaining 1¼ cup (156 grams) flour, beating just until a shaggy dough forms.
- Switch to the dough hook attachment, and beat at low speed until elastic, about 8 minutes. Add butter, 1 tablespoon (14 grams) at a time, beating just until combined after each addition (about 6 minutes total). Beat until a smooth and elastic dough forms, about 8 minutes. Turn out dough onto a lightly floured surface, and knead 4 to 5 times; shape into a smooth round.
- Lightly oil a medium bowl. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes. Lightly oil 2 (9-inch) round cake pans.
- Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and divide into 8 pieces (76 grams each). Roll 1 piece into a smooth ball. Press flat, and roll into a 3-inch disk. (Keep remaining dough covered to prevent it from drying out.) Using a small rolling pin, roll edges thin, creating a 5-inch disk, keeping center thicker than edges.
- Using a 1½-tablespoon spring-loaded scoop, scoop Pastry Cream, and place in center of disk. Fold disk in half over filling, pinching edges together. Gather and pinch edges toward center until well sealed. Place dough, seam side down, on work surface. Gently cup top of dough with your hand, and rotate 2 to 3 times to seal and create a smooth ball. (Check seam to make sure it is sealed.) Place in prepared pan. Repeat procedure with remaining dough and filling, placing 4 buns (not touching) in each pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
- Preheat oven to 350°F (180°C).
- In a small bowl, whisk together egg yolk and 1 tablespoon (15 grams) water. Brush each bun with egg wash.
- Bake until golden and an instant-read thermometer inserted in side of bun registers 190°F (88°C), 14 to 18 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
- Dip top of each bun in Sugar Icing, letting excess drip off before setting back down. Garnish with sprinkles, if desired. Serve immediately, or refrigerate until ready to serve.
- In a large saucepan, whisk together milk, ¼ cup (50 grams) sugar, and vanilla bean and reserved seeds. Heat over medium heat until steaming. Discard vanilla bean.
- In a large bowl, whisk together egg yolks, cornstarch, salt, and remaining ¼ cup (50 grams) sugar. Gradually add warm milk mixture to egg yolk mixture, whisking constantly. Return mixture to saucepan, and cook over medium heat, whisking constantly, until thickened and mixture starts to boil. Cook, whisking constantly, for 3 minutes. Strain through a fine-mesh sieve into a large bowl. Stir in butter. Cover with a piece of plastic wrap, pressing wrap directly onto surface of Pastry Cream to prevent a skin from forming. Refrigerate until completely cool. (This can be made ahead of time; for a quick chill, place bowl in an ice bath.)
- In a medium bowl, whisk together confectioners’ sugar and milk until smooth. Use immediately.