If you are in the mood for a fluffy and delightful breakfast, this Egg Custard Brioche is the perfect choice. Soft, buttery brioche filled with a rich egg custard makes for an irresistible morning treat. This mouth-watering recipe is easy to follow and ideal for any breakfast table, ensuring you start your day on a high note.
Tips to make the Egg Custard Brioche recipe:
1. Use Fresh Ingredients: For the best-tasting brioche, make sure to use fresh eggs, butter, and milk. These ingredients ensure the custard is creamy and the dough is light and fluffy.
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2. Perfect the Dough: Knead the brioche dough until it is smooth and elastic. This helps in achieving that perfect fluffy texture. Don’t rush the proofing process; allow the dough to rise fully for the best results.
3. Temper the Eggs: When making the custard, slowly whisk the hot milk into the beaten eggs. This prevents the eggs from curdling and ensures a silky, smooth custard.
4. Chill the Custard: It’s crucial to let the egg custard cool completely before filling the brioche. Warm custard can make the brioche soggy, so patience is key here!
5. Use a Baking Dish: When baking, place the filled brioche in a baking dish to help it keep its shape and to contain any spill-over from the custard.
With these tips, your Egg Custard Brioche will be a hit, whether you serve it for a special occasion or a casual breakfast. Enjoy this delightful and luxurious treat that is sure to impress!
How to Make Egg Custard Brioche Recipe?
Egg Custard Brioche Recipe
Equipment
- 1 Stand mixer For kneading the dough
- 1 Baking Tray For baking the brioche
- 1 Saucepan For making the custard
- 1 Whisk For mixing ingredients
Ingredients
- 250 g All-purpose flour
- 100 ml Milk Warm
- 50 g Sugar
- 7 g Dry yeast
- 2 Eggs
- 100 g Butter Room temperature, cubed
- 1 tsp Salt
- 250 ml Milk
- 3 Egg yolks
- 50 g Sugar
- 1 tsp Vanilla extract
- 2 tbsp Cornstarch
Instructions
- In a bowl, combine warm milk, sugar, and yeast. Let it sit for 10 minutes until frothy.
- In a stand mixer bowl, add flour, salt, eggs, and yeast mixture. Mix until combined.
- Gradually add butter, mixing until the dough is smooth and elastic.
- Let the dough rise in a warm place for 1-2 hours or until doubled in size.
- In a saucepan, heat milk until it starts to steam.
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Gradually pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in vanilla extract. Let it cool.
- Preheat the oven to 180°C (350°F).
- Punch down the dough and divide it into small balls.
- Flatten each ball and fill with a spoonful of custard. Seal the edges and place on a baking tray.
- Let the buns rise for another 30 minutes.
- Brush with egg wash and bake for 20-25 minutes until golden brown.
- Cool on a wire rack before serving.
