Creamy brioches: fluffy and easy to make!

Total time: 3 hr rise 30 min baking
Difficulty: Low
Serves: 4-6
By Cookist

Creamy brioche is a delectable and indulgent pastry that is perfect for a special breakfast or brunch. Made with simple ingredients like warm milk, oil, yeast, flour, butter, sugar, and eggs, the brioche is not only easy to make, it’s even easier to eat! Each bite of the fluffy, pillowy bread is topped with custard giving it just the right amount of creaminess and sweetness. The creamy brioche buns not only taste delicious (you won’t be able to stop at one!), but they are also pretty to look at and great for impressing your guests. This is definitely a dessert you’d want to share with friends! And you can even have it for breakfast too!

Creamy Brioche Variations

Don’t feel like custard, top with any of the following:

Fruit Preserves (blueberry, blackberry, strawberry, apricot)

  • Lemon curd
  • Chocolate ganache
  • Dulce de leche
  • Nuts (almonds, walnuts, pecans)
  • Custard and freshly chopped strawberries
  • Milk chocolate spread and pistachios
  • Hazelnut cream
  • Fresh cream
  • Cream cheese and raspberry
  • Brie cheese and cranberry


If you see the tops of the brioche buns browning too quickly, top the baking tray with a piece of foil, and cook until the baking time is done.

Brioche dough is slightly sticky. Don’t be tempted to add more flour, otherwise, the brioche will be dry.

How to Store Creamy Brioche

Store leftover buns at room temperature for up to 3 days. Make sure to keep it in an airtight container. If you live in a humid area, it’s best to store the buns in the fridge to prevent mold. The buns also freeze well. Leave them to thaw at room temperature (overnight) and heat them in the oven before serving.


What To Serve with Creamy Brioche

Serve the creamy brioche with fresh raspberries, blueberries, and strawberries.

Can I Make It Ahead of Time

To make the creamy brioche ahead of time, follow the recipe up to the first rising period. And instead of 3 hours at room temperature, allow the dough to rise in the fridge overnight.

You can also make the custard the day before and keep it in the fridge.

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Soft loaf: how to make the fluffiest brioche ever!

warm milk
300ml (1 1/4 cups)
Brewer’s yeast
100g (1/2 cup)
Sunflower oil
100ml (1/2 cup)
800g (5 1/3 cups)
6g (1 tsp)


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.


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