Fluffy and Easy to Make Creamy Brioches!

Creamy Brioche is a rich, buttery, and pillow-soft pastry that makes every morning feel like a special occasion. Whether you're hosting brunch, treating your family to a weekend breakfast, or simply craving something sweet and homemade, this decadent brioche will hit the spot.

Made with simple pantry ingredients—warm milk, oil, yeast, flour, butter, sugar, and eggs—this recipe is easy to follow and yields stunning, golden brioche buns with a creamy custard topping. Each bite is soft, airy, and melt-in-your-mouth delicious.

This isn’t just a treat—it’s an experience. And yes, it doubles perfectly as a dessert or a sweet breakfast option!

Custom Toppings for Creamy Brioche

If you want to switch things up from the classic custard topping, here are some delicious alternatives:

• Fruit Preserves – Blueberry, blackberry, strawberry, or apricot.
• Lemon Curd – Tangy and refreshing.
• Chocolate Ganache – Rich and smooth for the chocolate lovers.
• Dulce de Leche – Sweet, caramel-like indulgence.
• Chopped Nuts – Almonds, pecans, or walnuts for crunch.
• Fresh Strawberries & Custard – A fruity twist on the original.
• Milk Chocolate Spread & Pistachios – Nutty and creamy combo.
• Hazelnut Cream – Think Nutella, but elevated.
• Fresh Whipped Cream – Light and airy addition.
• Cream Cheese & Raspberry Jam – Slightly tart, totally satisfying.
• Brie & Cranberry Sauce – A gourmet, savory-sweet blend.

Expert Tips for Perfect Brioche

• Prevent Over-Browning: If the tops of your brioche buns are browning too quickly, loosely cover the tray with aluminum foil and continue baking.
• Stickiness Is Normal: Brioche dough is naturally sticky. Resist the urge to add more flour—it will dry out your buns!
• Let It Rise Right: For the fluffiest texture, allow enough time for the dough to rise properly.

How to Serve Fluffy Creamy Brioches

Pair your creamy brioche with a side of fresh berries—raspberries, blueberries, or strawberries for a fresh, tangy contrast. Serve warm with a dusting of powdered sugar or a drizzle of honey for extra flair.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute one-for-one. No need to activate it in warm milk—just mix it into the dry ingredients.

Is it okay to use plant-based milk or butter?

Absolutely. Oat or almond milk and vegan butter work well for a dairy-free version.

What if my dough doesn’t rise?

Make sure your yeast is fresh and that your kitchen isn’t too cold. Warm environments help activate yeast.

Can I skip the custard topping?

Sure! Try jam, cream cheese, or any topping from the variation list above.

How long should I knead the brioche dough?

Use a stand mixer for 10–12 minutes or knead by hand for 15–20 minutes until smooth and elastic.

Do I have to use a stand mixer?

No, but it makes the kneading much easier. You can knead by hand if you're up for it.

More Recipes You’ll Like

Savory Brioche Braid

Bicolor Brioche

Cloud Fluffy Brioche

Brioche Bread

Soft Loaf

Can I Make These Ahead of Time?

Of course! After kneading the dough, let it rise in the refrigerator overnight instead of 3 hours at room temperature. Prepare the custard a day ahead and keep it chilled in the fridge until ready to use.

Can I Freeze Creamy Brioches?

Freeze the buns in a zip-top bag for up to 2 months. Thaw overnight at room temperature and reheat in the oven for best results.

How to Store Fluffy Creamy Brioches

Store leftover brioche buns in an airtight container at room temp for up to 3 days. In humid climates, refrigerate to avoid mold.

How to Make Fluffy Creamy Brioches

In a bowl add the warm milk, yeast, sugar, and mix.

Add the eggs, sunflower oil and mix again.

Then add the flour and salt and combine well together to create the dough.

Brush the dough with oil, cover with foil, and let it rest for 3 hours.

Sprinkle flour on the work surface. Knead the dough and form it into a rectangular shape.

Divide it into smaller parts.

Form the pieces into balls and place them on a baking sheet lined with parchment paper. Let them rest for 30 minutes.

In the meanwhile, make the cream. In a pot over medium heat, add the milk, egg, sugar, vanilla sugar, cornstarch, and flour.

Stir the mixture until it thickens. Finally, add the butter and mix everything well.

Flatten the brioche buns slightly with your hands.

Transfer the filling to a piping bag and pipe in a swirl pattern onto the buns.

Brush with egg yolk and bake in the oven at 200°C/400°F for 30 minutes.

Allow to cool and decorate with powdered sugar.

Enjoy!