Strawberry & Custard Brioche Morning Buns
Mix all ingredients for the dough the and let rise for 1 1/2 hours.
1
For the custard, add cornstarch to a small bowl and pour in some of the milk. Mix to a slurry.
2
Heat the rest of the milk along with vanilla, sugar and, salt over medium heat.
3
Beat egg yolks in a medium-sized, bowl.  When the milk comes to the boil, remove from heat
4
Add vanilla and cornstarch slurry to the pan and whisk until there are no lumps. Very gradually whisk the hot milk mixture into the egg yolks.
5
Cook over a very low heat, stirring constantly with the whisk, until the mixture is very thick about 5 minutes.
6
Gently push down the risen dough, turn out onto a lightly floured surface and knead together briefly. 
7
Roll the dough out into a rectangle on a floured bench top  - aim at a 14×8 inch rectangle.
8
Spread the custard onto the dough leaving 1 inch spare around the edges. 
9
Top with the chopped strawberries and pistachios. Roll the dough from one of the smallest edges towards the other. Roll as tightly as you can.
10
Cut the log into 12 pieces. Place in the baking pan making sure to leave room around each snail.
11
 Lightly cover the buns with wax paper and set in a warm place to rise for another 30 minutes. Heat the oven to 375F.
12
Bake for 30 minutes
13
Enjoy warm with icing sugar
14
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