Blueberry Streusel Custard Buns

These Blueberry Streusel Custard Buns combine everything I love about a bakery-style pastry in one irresistible bake. Soft, fluffy brioche buns filled with silky vanilla custard, topped with fresh blueberries, and finished with a buttery streusel crumb. Plus they’re also a Gail’s dupe!

Made with a tangzhong brioche dough, these buns stay incredibly soft and tender while the overnight rise develops a rich, buttery flavour. Each bun is filled with homemade vanilla custard, juicy blueberries, and finished with a buttery streusel topping! Make sure you give these blueberry custard buns a go.

Why You’ll Love This Recipe

• The perfect bake for you to make for an at home cafe! I hosted my first ever one and you guys demanded the recipe for these streusel custard buns!
• Ultra-soft tangzhong brioche dough
• Buttery streusel topping for added crunch
• Dough can be prepared the night before

What Makes These Buns So Soft?

The secret is the tangzhong. Tangzhong is a simple cooked mixture of flour, milk, and water that is added to the dough before kneading. Heating the flour allows it to absorb significantly more liquid, resulting in a dough that produces exceptionally soft, fluffy buns.

Combined with butter, eggs, and an overnight rise, the tangzhong creates a brioche dough that stays fresh and tender for longer than traditional enriched doughs.

Ingredient Notes

Strong White Flour

Strong white bread flour contains more protein than plain flour, helping develop the gluten structure needed for soft yet well-risen brioche buns.

Butter

Use softened unsalted butter so it incorporates easily into the dough. Properly kneaded butter creates the rich, tender crumb associated with classic brioche.

Blueberries

Fresh blueberries work beautifully in this recipe and hold their shape during baking. Frozen blueberries can also be used directly from frozen if preferred.

Cornflour

Cornflour helps thicken the vanilla custard, creating a smooth filling that remains creamy while holding its shape inside the buns.

Blueberry Streusel Custard Buns

Makes 11 buns

Tangzhong

Ingredients

• 60g whole milk
• 27g water
• 20g strong white flour

Method

1. Add all ingredients to a small saucepan.
2. Cook over a medium-low heat, stirring constantly, until a thick paste forms.
3. Transfer to a bowl and allow to cool completely.

Brioche Dough

Ingredients

• All of the tangzhong
• 300g strong white flour
• 40g caster sugar
• 7g fast-action yeast
• 5g salt
• 100ml warm milk
• 1 large egg
• 1 large egg yolk
• 100g unsalted butter, softened

Egg Wash

• 1 egg
• Splash of milk

Method

1. Add the flour, sugar, yeast and salt to the bowl of a stand mixer and whisk to combine.
2. Add the cooled tangzhong, softened butter, warm milk, egg and egg yolk.
3. Knead for 10–15 minutes, until smooth and elastic!
4. Transfer the dough to a lightly oiled bowl using oiled hands.
5. Cover with clingfilm and refrigerate overnight to prove.

The Next Day

1. Remove the dough from the fridge and allow it to sit at room temperature for 30 minutes.

Vanilla Custard

Ingredients

• 250ml whole milk
• 2 egg yolks
• 40g caster sugar
• 15g cornflour
• 1 tsp vanilla extract

Method

1. Heat the milk until steaming.
2. In a bowl, whisk together the egg yolks, sugar and cornflour until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking continuously.
4. Return the mixture to the saucepan.
5. Cook over a medium heat, whisking constantly, until thickened.
6. Remove from the heat and stir in the vanilla.
7. Transfer to a bowl, cover the surface directly with clingfilm and chill until needed.

Streusel

Ingredients

• 40g plain flour
• 30g caster sugar
• 25g cold unsalted butter

Method

1. Rub the butter into the flour and sugar until the mixture resembles coarse crumbs.
2. Refrigerate until needed.

Shape and Prove

1. Divide the dough into 11 equal portions, approximately 65–70g each.
2. Shape into tight balls.
3. Arrange on lined baking trays, leaving space between each bun.
4. Cover loosely and leave to prove for 30 minutes, or until slightly puffy.

Fill and Finish

1. Using the back of a tablespoon, gently press a well into the centre of each bun, leaving a thick border around the edge.
2. Fill each bun with approximately 1½ tablespoons of chilled custard.
3. Top with fresh blueberries. About 6 blueberries per bun!
4. Egg wash on the exposed dough only.
5. Sprinkle generously with the streusel topping and bake!

Bake

1. Bake at 170°C fan / 180°C conventional for 18–22 minutes, until golden brown.
2. Allow to cool slightly before serving.

Storage

These buns are best enjoyed on the day they are baked, when the brioche is at its softest and the custard is still creamy. Any leftovers should be stored in the refrigerator and are best eaten within 2 days. Gently warm before serving if desired.

Top Tips

• Ensure the tangzhong has cooled completely before mixing the dough.
• Don’t rush the kneading process. Proper gluten development is essential for light, fluffy buns.
• Chill the custard fully before filling the buns.
• Use the back of a spoon or tablespoon to create a deep enough well to hold the filling.

Frequently Asked Questions

Can I make these buns ahead of time?

Yes. The dough is designed for an overnight rise, making it ideal for preparing ahead.

Can I freeze Blueberry Streusel Custard Buns?

Because of the custard filling, these buns are best enjoyed fresh or refrigerated for a couple of days. Freezing may affect the texture of the custard.

Can I use frozen blueberries?

Yes. Add them directly from frozen without thawing first.

What is tangzhong?

Tangzhong is a cooked flour paste used in many Asian bread recipes. It helps create softer, fluffier bread with improved moisture retention.

How do I know when the dough is fully kneaded?

The dough should be smooth, elastic, and capable of passing the windowpane test, where a small piece can be stretched thin enough to become translucent without tearing.

Can I use other berries?

Absolutely. Raspberries, blackberries, or mixed berries would all work beautifully in this recipe.

If you like the look of my Blueberry Streusel Custard Buns then you should definitely check out the recipes below for some more amazing cafe style dessert ideas:

• Lemon Drizzle Cake – Easy Homemade Recipe
• Tiramisu Brownies – Fudgy Brownies with Mascarpone Cream
• Hazelnut Chocolate Cream Puffs – Easy Puff Pastry Dessert
• Brown Butter Pistachio Cookies – Gooey Pistachio Chocolate Chip Cookies