Apple-Brioche Buns

There’s something deeply comforting about the smell of apples and brown sugar drifting through the kitchen on a cool morning. These apple–brioche buns are a little more indulgent than your everyday pastry—soft, buttery dough wrapped around a silky pastry cream filling, finished with a crisp brown sugar crumble that bakes to golden perfection. They strike a balance between rustic comfort and bakery–style elegance, perfect for a weekend baking project or a centerpiece at brunch.

This recipe combines the familiar coziness of baked apples with the richness of brioche and pastry cream. The result is a bun that feels both nostalgic and elevated—sweet without being cloying, rich but not heavy. If you’re ready to slow down, knead some dough, and fill your home with the kind of aroma that makes neighbors jealous, these buns are the place to start.

For The Dough:

Yields 12 Large Brioche buns

Ingredient	Volume	Weight	Notes
All-Purpose Flour	2 ¾ cups	330 g	—
Dry Milk or nonfat dry milk	¼ cup	28 g	—
Granulated Sugar	3 tbsp	35 g	—
Table Salt	1 ¼ tsp	8 g	—
Instant Yeast	1 tbsp	—	—
Large Eggs	3	—	Cold, straight from refrigerator
Water	¼ cup	57 g	Cool
Butter	10 tbsp	142 g	Cool room temp, divided into 5 equal pieces

For the apple filling:

Ingredient	Volume	Weight	Notes
Apples, peeled and diced	6 large	—	Use firm baking apples
Butter	6 tbsp	84 g	—
Brown Sugar	¾ cup	150 g	Packed
Ground Cinnamon	5 tsp	—	—
Ground Allspice	½ tsp	—	—
Ground Nutmeg	½ tsp	—	Freshly grated if possible

For the Cream:

Ingredient	Volume	Weight	Notes
Milk, whole preferred	1 ¼ cups	284 g	—
Granulated Sugar	⅓ cup	66 g	—
Cornstarch	2 tbsp	14 g	—
Kosher Salt	⅛ tsp	—	—
Large Egg Yolks	3	—	—
Vanilla Extract	1 tsp	—	—
Unsalted Butter, cold	4 tbsp	57 g	Cut into 1" cubes

Brown sugar crumb (streusel topping):

Ingredient	Volume	Weight	Notes
All-purpose flour	¾ cup	90 g	—
Brown sugar, packed	½ cup	90 g	—
Table salt	¼ tsp	—	—
Ground cinnamon (optional)	½ tsp	—	Adds warmth
Unsalted butter, cold	6 tbsp	85 g	Cut into small cubes

Apple–Brioche Buns with Pastry Cream & Brown Sugar Crumble

Yield: 12 buns • Total time: ~4–6 hrs (largely hands-off; includes chilling) • Good for: Next-day/overnight schedule

Equipment

• Stand mixer with dough hook

• Digital scale + measuring spoons

• 2 rimmed sheet pans (or a 12-cup muffin tin for tidy sides)

• Parchment paper

• Medium saucepan, whisk, heatproof spatula

• Fine-mesh sieve

• Thermometer (instant-read)

• Plastic wrap

• Small cookie scoop or piping bag (for pastry cream)

Mise en Place (Do this first)

1. Scale ingredients for all components. Keep the 3 large eggs cold, the 10 tbsp (142 g) butter for the dough at cool room temp (still slightly cool/pliable), and the 4 tbsp (57 g) butter for the pastry cream cold and cubed.

2. Line pans: parchment-line two sheet pans (or line a muffin tin).

3. Room setup: Aim for a 70–75°F (21–24°C) kitchen. Enriched dough prefers moderate temps.

Component A — Pastry Cream (make ahead; it must be fully cold)

Ingredients (HALVED batch you provided):

• Milk (whole): 1¼ cups / 284 g

• Sugar: ⅓ cup / 66 g

• Cornstarch: 2 tbsp / 14 g

• Table salt: ⅛ tsp

• Egg yolks: 3 large

• Vanilla extract: 1 tsp

• Unsalted butter, cold, cubed: 4 tbsp / 57 g

Method

1. Whisk dry & yolks: In a medium bowl, whisk 66 g sugar + 14 g cornstarch + ⅛ tsp salt to remove lumps. Add 3 yolks and whisk until thick and smooth (it’ll look pasty).

2. Heat milk: In a saucepan, heat 284 g milk over medium until steaming with small bubbles at the edge (about 175–180°F / 79–82°C). Don’t boil.

3. Temper: Slowly pour ~⅓ of the hot milk into the yolk mixture, whisking constantly. Return everything to the saucepan.

4. Thicken: Cook over medium, whisking constantly, until it bubbles and visibly thickens; then boil for 30–60 seconds to fully activate the starch. Scrape the corners of the pan so nothing sticks.

5. Finish: Off heat, whisk in 57 g cold butter until glossy, then whisk in 1 tsp vanilla.

6. Strain & chill: Pass through a fine sieve into a shallow dish. Press plastic wrap directly on the surface to prevent a skin. Chill until completely cold and set, at least 2 hours (or overnight).

7. Pro move for easy shaping: Scoop or pipe 12 small mounds (about 20–25 g each) of cold pastry cream onto a parchment-lined tray and freeze until firm. Frozen centers make clean shaping and leak-free baking.

Component B — Apple Filling (cool completely before using)

Ingredients (your converted list):

• Apples, peeled & diced: 6 large (use firm baking apples)

• Unsalted butter: 6 tbsp / 84 g

• Brown sugar (packed): ¾ cup / 150 g

• Cinnamon: 5 tsp

• Allspice: ½ tsp

• Nutmeg: ½ tsp

Method

1. Sauté apples: Melt 84 g butter in a large skillet over medium heat. Add the diced apples and a pinch of salt; cook 4–5 min until edges look slightly translucent.

2. Spice & sweeten: Stir in 150 g brown sugar, 5 tsp cinnamon, ½ tsp allspice, ½ tsp nutmeg. Cook, stirring, until the sugar dissolves and a glossy syrup forms, 3–4 min.

3. Reduce to jammy: Continue simmering, stirring occasionally, until the apples are tender but hold shape and the syrup is thickened with little free liquid, 3–6 min more.

4. Cool: Spread onto a tray to cool quickly. Chill until completely cold (warm filling will melt the dough butter and cause leaks).

Component C — Brown Sugar Crumble (streusel)

(Simple, sturdy crumbs that stay crisp.)

• All-purpose flour: ¾ cup / 90 g

• Brown sugar (packed): ½ cup / 90 g

• Table salt: ¼ tsp

• Ground cinnamon: ½ tsp (optional, apples already spiced)

• Unsalted butter, cold, diced: 6 tbsp / 85 g

Method

1. Combine dry: In a bowl, whisk 90 g flour + 90 g brown sugar + ¼ tsp salt (+ cinnamon if using).

2. Rub in butter: Add 85 g cold butter. Pinch/rub until you have pea- to almond-sized clumps.

3. Chill: Refrigerate until needed. Cold crumbs = better texture.

Component D — Brioche Dough (bun base)

Ingredients (your bun base):

• King Arthur AP flour: 2¾ cups / 330 g

• Dry milk (KA Baker’s Special or nonfat): ¼ cup / 28 g

• Granulated sugar: 3 tbsp / 35 g

• Table salt: 1¼ tsp / 8 g

• Instant yeast: 1 tbsp

• Eggs: 3 large, cold

• Water: ¼ cup / 57 g, cool

• Unsalted butter: 10 tbsp / 142 g, cool room temp, in 5 equal pieces

Mix & develop

1. Dry base: In the mixer bowl, whisk flour, dry milk, sugar, salt, instant yeast.

2. Add liquids: Add 3 cold eggs and 57 g cool water. Mix with the dough hook on low (speed 1) until no dry bits remain, 2–3 min.

3. Initial development: Increase to speed 2 and knead 3–4 min until the dough looks cohesive (it’ll be sticky—normal).

4. Incorporate butter gradually: With mixer on speed 2, add the 142 g butter one piece at a time, letting each piece disappear before adding the next. Scrape the bowl as needed. This can take 6–8 min.

5. Finish the mix: Once all butter is in, knead 3–6 min more on speed 2–3 until the dough is silky, elastic, and pulls from the bowl. It should pass a soft windowpane. Target dough temp 75–79°F (24–26°C). If warmer, shorten the bulk proof.

Bulk rise & chill6. Rise: Transfer to a lightly greased bowl. Cover and proof at room temp until puffy and ~1.5× original volume, 60–90 min (enriched dough rarely doubles).7. Cold rest: Degas gently (one fold), cover, and refrigerate 30–60 min. Chilling firms the butter for cleaner shaping.

Shaping & Filling

1. Divide: Turn the chilled dough onto a lightly floured surface. Weigh and divide into 12 equal pieces (~60–65 g each).

2. Preshape: Tighten each piece into a round (cupping motion) and rest 10 min, covered.

3. Flatten: Working one at a time, lightly flour, then press each ball into a 4–4½" (10–11.5 cm) disc, slightly thicker at the edges than the center.

4. Fill:

   • Place one frozen pastry-cream puck (20–25 g) in the center.

   • Top with 1–1½ tbsp cold apple filling (avoid excess syrup).

5. Seal: Bring edges up and over the filling; pinch firmly to seal. Give it a gentle roll seam-side down to tighten.

6. Pan:

   • Sheet-pan: Place seam-side down on a parchment-lined sheet, spacing well (3–4 per row).

7. Egg wash (helps crumble adhere; optional): Beat 1 egg with 1 tbsp milk. Lightly brush tops.

8. Crumble: Generously top each bun with a small handful of cold streusel (press lightly so it sticks).

Proof & Bake

1. Final proof: Cover loosely and proof in a warm, draft-free spot until noticeably puffy, 35–60 min. Finger-dent test: a gentle press springs back slowly and leaves a slight indentation.

2. Preheat: Mid-proof, preheat oven to 350°F (175°C).

3. Bake:

   • Bake 20–26 min (rotate pans at halfway). Tops should be deep golden and crumble set.

   • Internal temp: aim for 195°F / 90°C in the center of a bun.

   • If browning too fast, tent loosely with foil for the last 5–8 min.

4. De-pan & cool: Cool in pan 5–10 min, then move buns to a rack. Let cool at least 20–30 min before serving so the custard sets.

Optional Finishes

• Powdered sugar: Dust just before serving.

• Thin glaze: Stir ½ cup (60 g) powdered sugar with 1–2 tsp milk to drizzle over cooled buns.

Storage, Make-Ahead & Service

• Same-day best. Because they’re filled with custard, refrigerate leftovers in an airtight container up to 2 days.

• Reheat: 300°F (150°C) oven for 6–8 min; let stand 5 min before eating (custard will be warm).

• Make-ahead schedule:

  • Day 1: Make pastry cream and apple filling; chill. Make streusel; chill.

  • Day 2 morning: Mix dough, bulk, chill, shape + fill, proof, bake.

• Freezing: Baked, cooled buns can be wrapped and frozen up to 1 month. Thaw overnight in the fridge, then refresh in a 300°F oven.

Pro Notes & Troubleshooting

• Leaking filling? Ensure both fillings are fully cold, use frozen pastry-cream pucks, and seal firmly. Muffin tins help.

• Dense buns? Under-proofing is common. Use the finger-dent test and give them time; enriched dough proofs slower.

• Greasy bottoms? Apple filling had too much syrup—reduce to jammy consistency and cool thoroughly.

• Over-browning: Lower rack position or tent with foil; 350°F is safer for custard-filled doughs than 375°F.

• Dough too sticky to shape? Briefly chill 10–15 min; lightly flour just the work surface, not the dough top (or it won’t seal well).