Cookie Cream Brioche Buns
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INGREDIENTS
- ½ cup/100 grams sugar
- ½ cup/120 milliliters water
- 6 heaping tablespoons/120 grams cookie spread, for filling
- 1 egg yolk mixed with 2 tablespoons/30 milliliters milk, for brushing
Dough:
- 1 teaspoon/5 grams dry yeast
- 2/3 cup/160 milliliters warm milk
- 1½ tablespoons/20 grams sugar
- 3½ tablespoons/50 grams soft butter
- 1 large egg
- 2 cups minus 1 tablespoon/270 grams all-purpose flour
- A pinch of salt
Cookie cream:
- ½ cup/120 milliliters heavy cream
- 3 tablespoons powdered sugar
- 2 tablespoons/30 grams cookie spread
- A handful of cookie crumbs, for garnish
INSTRUCTIONS
- In a small bowl, stir together the yeast, warm milk, and 1 teaspoon of the sugar. Let sit for 10 minutes, until the mixture is foamy and active. Transfer to a stand mixer bowl. Add the remaining sugar, butter, egg, flour, and salt. Mix on medium speed for 10 minutes, until the dough is smooth and elastic. Lightly oil a clean bowl, place the dough inside, grease the top of the dough, and cover. Let rise in a warm place for 1½ hours, or until doubled in size.
- Punch down the dough and divide it into 6 equal portions, about 100 grams each. Flatten each piece and place a heaping tablespoon of cookie butter in the center. Fold the dough over the filling, pinching to seal, and roll into a smooth ball. Arrange on a parchment-lined baking sheet. Cover loosely and let rise for another 30 minutes.
- While the dough is rising, make the syrup. In a small saucepan, bring the sugar and water to a boil. Remove from heat and let cool completely.
- Preheat the oven to 350°F (180°C). Brush the buns with the egg yolk and milk mixture. Bake for 20 minutes, or until deeply golden brown. While still hot, brush generously with the cooled sugar syrup. Let cool completely.
- For the topping, whip the heavy cream and powdered sugar until soft peaks form. Fold in the cookie butter gently to create a smooth, creamy filling. Spread or pipe the cookie cream over the cooled buns. Finish with a generous sprinkle of cookie crumbs before serving.
MY NOTES
FAQ
Can cookie cream brioche buns be made ahead of time?
Yes, they can be prepared ahead of time with a few adjustments. The dough can be made the day before and stored in the refrigerator overnight after the first rise. This slow proofing enhances flavor and makes morning baking more convenient. Once shaped with the cookie cream filling, the buns can also be refrigerated on a tray and baked the next day after a second rise at room temperature. Fully baked cookie cream brioche buns keep well for up to two days in an airtight container. For longer storage, they can be frozen and reheated before serving.
How to prevent the cookie cream from leaking out
To prevent leakage in cookie cream brioche buns, it’s essential to seal the dough properly around the filling. After placing the cookie cream in the center of the flattened dough, fold the edges over it and pinch firmly to seal. Then, roll the bun seam-side down on the work surface to create tension and further secure the seam. Chilling the cookie cream slightly before filling can also help, as it makes the filling firmer and less likely to seep out during baking. Avoid overfilling the dough and make sure the dough isn’t too thin in any spot.
What type of cookies are best for this recipe?
The most common cookie base for homemade cookie cream is speculoos, a spiced shortcrust biscuit known for its caramelized flavor and crisp texture. These cookies are ideal for cookie cream brioche buns because they blend smoothly when processed and have a distinct, warm flavor profile. If speculoos aren’t available, gingersnaps or other spiced biscuits with a firm texture and low moisture content can be used. Avoid soft cookies, as they tend to result in a gummy or uneven spread. Blend the cookies with a neutral oil, sugar, and a splash of milk or cream to reach the right consistency.
Can I freeze cookie cream brioche buns after baking?
Yes, cookie cream brioche buns freeze well after baking, provided they are cooled completely and stored properly. Wrap each bun tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be stored frozen for up to 2 months. For best results, thaw them at room temperature and reheat in a low oven (around 300°F/150°C) for 10 to 15 minutes until warm. It’s best to freeze the buns before adding any whipped topping. Add the whipped cream and cookie crumbs after reheating for optimal texture and presentation.
Can I make cookie cream brioche buns without a stand mixer?
Yes, but it requires more manual effort. Brioche dough is enriched and slightly sticky, so kneading by hand will take longer—usually about 15 to 20 minutes. Start by mixing the ingredients in a large bowl with a wooden spoon or dough scraper until a rough dough forms. Then knead it on a floured surface, using a stretching and folding motion to incorporate the butter and build gluten. It’s important to be patient, as the dough will come together gradually. The result will still be soft, elastic, and workable.
Best way to reheat cookie cream brioche buns
To reheat the buns, use an oven preheated to 300°F (150°C) and warm them for 10 to 15 minutes. This method preserves the soft texture and prevents the exterior from becoming rubbery. Avoid microwaving, as it tends to make the dough chewy and can cause the cookie cream filling to melt unevenly or leak. If the buns were frozen, thaw them at room temperature first before reheating. Do not reheat with whipped topping applied. Instead, add fresh whipped cream and cookie crumbs after warming for the best texture and flavor.
How long do the buns stay fresh?
The buns stay fresh for about two days at room temperature when stored in an airtight container. After that, they begin to dry out, particularly the whipped topping if it’s already applied. To extend freshness, you can refrigerate the buns, but allow them to come to room temperature before serving or reheat briefly in a low oven. For longer storage, freeze the buns without the topping and add it after thawing and reheating. The brioche dough retains its softness best when protected from air and humidity.
How can I make vegan cookie cream brioche buns?
To make the buns vegan, you’ll need to substitute the dairy and eggs in the recipe. Use a plant-based milk like oat or almond for the dough, and replace butter with a vegan margarine or coconut oil. For the egg, substitute with 3 tablespoons of aquafaba (the liquid from canned chickpeas) or a commercial egg replacer. Make sure the cookie cream you use is dairy-free—many brands are vegan-friendly. For the topping, whip chilled coconut cream with powdered sugar and fold in vegan cookie spread. The result will be slightly different in texture but still rich and flavorful.
