Lemon Brioche Buns with Blueberry Filling

Tender, buttery brioche is a natural partner for lemon, and lemon and blueberry have been bringing out the best in each other forever. These tasty buns sport a bright blue swirl of blueberry-flavored cream cheese inside, with an easy lemon drizzle on top.

Prep
45 mins
Bake
23 to 25 mins
Total
8 hrs 23 mins
Yield
12 buns
Lemon Brioche Buns with Blueberry Filling - select to zoom
Lemon Brioche Buns with Blueberry Filling - select to zoom
Lemon Brioche Buns with Blueberry Filling - select to zoom

Instructions

  1. To make the dough: Mix together all of the ingredients —in a stand mixer or bread machine — to form a smooth, shiny dough. This can take up to 15 to 20 minutes when kneading at medium speed in a stand mixer; we don’t recommend trying to knead this by hand. 

  2. When the dough is developed (it will be very soft), transfer it to a greased bowl, cover, and let rise for 1 hour before refrigerating for at least 2 hours, or up to overnight. 

  3. To make the filling: Whisk together the blueberry powder, confectioners’ sugar, and Instant ClearJel. 

  4. Place the cream cheese and butter in a mixing bowl and beat at low speed until smooth. Add the blueberry mixture; scrape the bowl and mix for 20 seconds more. Mix in the lemon juice. Cover and set aside. 

  5. Grease the wells of a muffin tin.

  6. To shape the buns: Turn the chilled dough out and roll it into a 12" x 18" rectangle, with the long side facing you. Spread the filling on the bottom half of the rectangle, all the way out to the short sides. 

  7. Fold the uncovered half of the dough down and press gently to seal. Cut into 12 strips, each 1 1/2" wide. Roll each strip into a spiral and place into a well of the prepared pan, cut side up. Repeat until all the strips are used.

  8. Cover the pan and let rise until puffy looking, about 1 1/2 hours. Toward the end of the rising time, preheat the oven to 350°F.

  9. Uncover the buns and bake them for 23 to 25 minutes, until golden brown. Remove them from the oven and cool in the pan on a rack for 15 minutes before tipping them out of the pan and returning to the rack to finish cooling. 

  10. To make the glaze: Heat the lemon chips in a microwave in 30-second bursts; stir until melted and smooth. Add cream if needed to make a pourable consistency. Drizzle the glaze over the cooled buns. 

  11. Store in an airtight container at room temperature for up to 3 days; freeze for longer storage.