Brioche with yeast is a rich, soft, and buttery dough that’s perfect for a variety of sweet treats like buns, rolls, or babka. The use of dry instant yeast speeds up the process, so you can enjoy these delicious, tender brioche rolls in no time. This recipe also includes a homemade pastry cream that adds a luxurious filling, making the rolls even more indulgent. Whether you’re looking to serve them at a special brunch or as a delightful dessert, these brioche rolls are sure to impress.

Why You’ll Love This Recipe

This brioche recipe is incredibly versatile and can be used to make an array of delicious treats, from soft rolls to savory or sweet buns. The dough is rich, fluffy, and has a slight sweetness from the sugar, making it perfect for pairing with a variety of fillings, including the decadent pastry cream in this recipe. Plus, the use of dry instant yeast means the process is quicker than other brioche recipes, making it easier to enjoy freshly baked brioche at home. With a soft and tender crumb, and the addition of fresh berries and a dusting of sugar on top, each bite is a pure delight.

Ingredients

Dough
300g bread flour (100%)
150g eggs (50%) – about 3 large
60g sugar (20%)
6g salt (2%)
150g soft butter (50%)
1.5g dry yeast
27g cold water (9%)
Zest of 1 orange (optional for more flavor)

Pastry Cream
125g heavy cream
125g milk
50g egg yolk
50g sugar
10g corn starch
5g plain flour
1 vanilla bean

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Day 1:

8 am: In a mixing bowl, combine cold water, yeast, sugar, and eggs, whisking everything together. Add the flour and mix until no dry flour remains. Cover and let it autolyse for 1 hour.
9 am: Mix the dough on low speed in a mixer for 2-3 minutes, or use a KitchenAid on speed 3 for 3-4 minutes until well incorporated.
Add salt and mix for another couple of minutes. The dough should form a ball and feel somewhat stiff.
Add the soft butter and mix for 10-15 minutes on high speed until the dough is well incorporated and starts making a popping sound during mixing. (Note: Make sure the dough temperature doesn’t exceed 82F/28C, or the gluten will break apart.)
Cover the dough and let it proof for 3-4 hours at 76-80F (24-28C). Perform 2 stretches and folds during this time.
When the dough becomes puffy, transfer it to the fridge for cold fermentation until the next day (12 pm – 1 pm).

Day 2:

Remove the dough from the refrigerator.
Divide the dough into 8 pieces, about 87g each. Place parchment paper on a baking tray and roll each piece into a ball. Arrange the dough balls on the prepared tray.
Cover the tray and let the dough proof for 1-2 hours at 78-84F (24-27C) until the dough has doubled in volume.

Pastry Cream:

While the dough proofs, prepare the pastry cream by heating the milk and cream on low heat.
In a separate bowl, combine the egg yolks, sugar, flour, and cornstarch, whisking until smooth.
Temper the yolk mixture by slowly adding the warm cream mixture, whisking continuously. Once combined, return the mixture to low heat, stirring constantly until it thickens. Add the vanilla paste or vanilla bean.
Allow the pastry cream to cool.

Shaping and Baking:

Preheat the oven to 375F.
Once the brioche rolls have doubled in size, brush each roll with egg wash.
Use your finger to create a small indentation in the center of each roll, making a space for the pastry cream. Fill the indentation with pastry cream and top with fresh berries.
Optionally, sprinkle sugar on top.
Bake at 375F for 10 minutes, then reduce the temperature to 350F and bake for an additional 10-12 minutes until the edges are golden brown.

Enjoy your fresh and fluffy brioche rolls!

Servings and Timing

This recipe makes 8 brioche rolls.

Active prep time: 30-40 minutes
Resting/proofing time: 4-6 hours
Baking time: 20-22 minutes

Variations

Flavored Brioche: Add citrus zest like lemon or orange to the dough for a refreshing twist.
Savory Brioche: Skip the sugar and pastry cream and add herbs, garlic, or cheese to make savory brioche rolls.
Different Fillings: Experiment with different fillings like chocolate ganache, jam, or whipped cream for a variety of flavors.
Vegan Brioche: Replace the butter with vegan butter and the eggs with aquafaba or flax eggs to make this recipe plant-based.

Storage/Reheating

Storage: Store any leftover brioche rolls in an airtight container at room temperature for up to 2 days. If you need to store them longer, freeze them in an airtight bag for up to 1 month.
Reheating: To reheat, place the rolls in a preheated oven at 350F for 5-7 minutes or microwave for 20-30 seconds to warm them up.

FAQs

How can I make this recipe ahead of time?

You can prepare the dough and let it rise in the fridge overnight. Shape the rolls the next day and continue with the proofing and baking steps.

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just be sure to activate it in warm water for 5 minutes before using it in the dough.

Can I make the pastry cream ahead of time?

Yes, the pastry cream can be made the day before and stored in the refrigerator. Just let it cool completely before storing it in an airtight container.

Can I freeze the brioche dough?

Yes, you can freeze the dough after the first rise. Just shape it, wrap it tightly, and freeze for up to 1 month. Let it thaw overnight in the fridge before the second proofing.

How can I make the rolls less sweet?

Simply reduce the sugar in the dough to your liking. The pastry cream will still add sweetness to the rolls.

Can I make a larger batch?

Yes, you can double or triple the recipe to make more brioche rolls. Just make sure to adjust the proofing time if you increase the dough size.

Can I substitute the butter with oil or margarine?

Butter provides the signature richness and flavor of brioche, but you can substitute with oil or margarine in a pinch. Keep in mind that it will affect the texture and flavor.

How can I add more flavor to the dough?

You can add flavored extracts like vanilla, almond, or orange zest to the dough to enhance its taste.

Can I use a stand mixer for this recipe?

Yes, a stand mixer with a dough hook is ideal for kneading this dough. You can also knead it by hand, though it will take a bit more effort.

What type of flour is best for brioche?

Bread flour is recommended because it has a higher protein content, which helps develop the gluten structure and results in a better texture for the brioche.

Conclusion

This brioche recipe with yeast is the perfect way to enjoy soft, fluffy, and indulgent rolls without the lengthy wait of traditional methods. The addition of homemade pastry cream and fresh berries makes it an irresistible treat that’s sure to be a hit for any occasion. Whether you’re a beginner or an experienced baker, this recipe offers a straightforward yet luxurious twist on classic brioche. Enjoy the delicious results of your hard work and savor every bite!

Brioche With Yeast