Lemon Curd and Strawberry Brioche Buns

Rich and soft brioche dough filled with delicious lemon curd and fresh strawberries then finished with a shiny simple syrup glaze and a dusting of powdered sugar. These Lemon Curd and Strawberry Brioche Buns can be served as either breakfast or dessert.

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Hi hello! Just popping in to share this simple and delicious Lemon Curd and Strawberry Brioche Buns Recipe. To be honest, the inspiration for this recipe comes from leftover lemon curd and strawberries that needed to be used as soon as possible. Yup, this recipe is not on my baking list, but hey look at these cute buns! I promise you they taste as good as it looks. I mean what’s not to like about lemon, strawberry, and brioche right? The base of these buns are made from a rich brioche dough that is so easy to work with, filled with my homemade lemon curd and fresh strawberries. I love these buns so much and I hope you do too!

TABLE OF CONTENTS

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

Serving & Storage >

FAQ (Frequently Asked Questions) >

Recipe Card >

WHY YOU’LL LOVE THESE LEMON CURD AND STRAWBERRY BRIOCHE BUNS

1. They’re rich and soft thanks to the best brioche dough.
2. The lemon curd and fresh strawberries make the buns perfectly sweet and tangy, just perfect for a summer treat.
3. The brioche dough is super easy to work with and can be made ahead of time.
4. Feel free to use store-bought lemon curd.
5. You can use other berries. Blueberries or raspberries go well with lemon curd too.
6. You can finish the buns with a shiny simple syrup glaze or a dusting of powdered sugar or both!

INGREDIENTS NEEDED & NOTES

Bread Flour – This will yield slightly chewier buns, and I like it! All-purpose flour works for this recipe too, feel free to replace all of it if you’d like! If you are finding the dough will not pull away from the bowl, add an extra tablespoon of flour.
Yeast – This recipe uses active dry yeast, but you can also use instant yeast and skip the rehydration process.
Milk – You can use any type of milk, but whole milk is the best option. It adds fat to the dough and creates a richer taste and softer crumbs.
Butter – You can use either salted or unsalted butter. I prefer unsalted butter because I don’t want my buns taste too salty. If you use salted butter, I recommend skipping the salt.
Egg – This help to emulsify the brioche dough. The dough rises better with egg, creating large soft crumbs.
Sugar – Just a little bit of sugar mixed into the dough for a pleasant but subtle sweetness.
Salt – To balance the flavor.
Vanilla Extract – A little bit of vanilla to enhance the flavor.
Lemon Curd – You can make your own lemon curd, or use your favorite store-bought lemon curd.
Fresh Strawberries – Make sure you clean the berries properly.

EQUIPMENT YOU’LL NEED

(Check my favorite baking tools and equipment here!)

1. Stand Mixer
2. Small Saucepan
3. Large Bowl
4. Baking sheets
5. Parchment Paper or Silicone Baking Mat
6. Kitchen towel or Plastic wrap

STEP-BY-STEP INSTRUCTIONS TO MAKE THESE LEMON CURD AND STRAWBERRY BRIOCHE BUNS

(Be sure to check the recipe card below for the full ingredients list & instructions)

Step 1 – Make the Brioche Dough

Cut cold butter into cubes, then heat whole milk until just warm, not hot.

In the bowl of your stand mixer, combine active dry yeast, sugar, and warm milk. Stir to combine and leave it for about 10 to 15 minutes, or until foamy.

Add egg yolk, bread flour, salt, and vanilla extract to the yeast mixture, then mix with the dough hook attachment on low speed until just combined and a shaggy dough forms.

Then add the butter cubes two pieces at a time, and wait until incorporated before adding the next pieces. After all of the butter has been added, turn the mixer speed to medium speed and mix the dough for another 8 to 10 minutes until the dough pulls away from the bowl, smooth, and elastic.

Flour your hands, remove the dough from the mixing bowl, and form the dough into a ball. Lightly grease a medium bowl with butter or cooking spray and place the dough in it. Then, cover the bowl with plastic wrap and allow it to rise in a warm spot until doubled in size, about 1 to 1.5 hours. This first rise can also be done in the fridge overnight.

Step 2 – Prepare the Lemon Curd and Strawberries

You can make your own homemade lemon curd or use your favorite store-bought lemon curd.

Next, clean the strawberries. In a large bowl, mix one teaspoon of baking soda with four cups of water and stir until dissolved. Add hulled strawberries to the water mixture and gently toss them with clean hands, then let the strawberries soak in the mixture for about 10 minutes. Rinse the strawberries clean and gently blot the strawberries with a towel to get rid of some moisture. Halved the strawberries, and set aside

Step 3 – Assemble and Bake the Buns

Line two baking sheets with parchment paper. Turn out the dough onto a lightly floured surface, and divide it into 8 equal pieces. Shape each piece of dough into a nice tight ball, then slightly flatten it into a disc and place it on the prepared baking sheet. Let the dough rest for about 15 minutes.

Press the center of each dough with your finger or a small measuring cup, leaving about 1/3 inch frame, like a rim. Then, fill the center of each dough with lemon curd and top with strawberry slices.

Cover each baking sheet with a clean towel, leave to rise for about 30 minutes until puffy, and pre-heat the oven to 350F. Bake the buns for about 20 to 25 minutes, or until the buns are golden brown.

Step 4 – Finish and Serve the Buns

Make the sugar syrup while the buns are in the oven. Combine all the ingredients in a small saucepan and simmer over medium-low heat until the sugars have dissolved. Remove the buns from the oven, and brush each buns with the sugar syrup. You can also dust the buns with powdered sugar if desired.

TIPS FOR MAKING THE BEST LEMON CURD AND STRAWBERRY BRIOCHE BUNS

1. If you decide to make your own lemon curd. Make sure you make it at least a day before.
2. Use a kitchen scale. Weighing your ingredients will give you the most accurate results. I use a kitchen scale too, that’s why I include grams measurements in my baking recipes!
3. If you are finding the dough will not pull away from the bowl, you can add more flour, one tablespoon at a time.
4. For perfect dough balls, shape the dough using a cupped hand and roll on the work surface.

SERVING AND STORAGE

I highly recommend enjoying these Lemon Curd and Strawberry Brioche Buns warm, fresh from the oven, or at least on the same day you bake them. They have the best texture and flavor on the first day.

If you want to keep them later, place the baked buns in an airtight container and store them in the fridge. Do not store these buns at room temperature, they are filled with lemon curd and lemon curd should be stored in the fridge to prevent bacterial growth. These buns will be fine in the fridge for up to 3 days.

FAQ (Frequently Asked Questions)

Can I make these without a stand mixer?

Yes, you can make the dough without a stand mixer. Just make sure you knead it well by hand, it will take a little longer. Kneading the dough with hand will work just fine, you’ll just get in a great arm workout!

How to tell when the dough is well-kneaded?

Take a small ball of the dough and stretch it into a thin sheet between your fingers. The dough will stretch into a thin film without breaking, and it must be thin enough to pass light through it.
If the dough quickly tears – you guessed it, keep kneading!

How do I know my buns are ready to go in the oven?

Apply a little oil or butter to your finger, and gently poke the dough. It should rise back slowly, if it quickly pops back leaving no mark at all it means it’s not ready. Give it a bit more time.

How to re-heat these buns?

To reheat the buns, preheat the oven to 350F, transfer the buns to a baking sheet, and place it in the middle rack of your oven. Reheat for about 10 minutes.

Instant Yeast and Active Dry Yeast, What Is The Difference?

These two types of yeast can generally be used interchangeably, but Active Dry Yeast needs rehydration. Instant yeast can be mixed directly into dry ingredients, while active dry yeast must first be dissolved and rehydrated in warm water or milk until foamy.

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Happy Baking!