Berry Cream Brioche

Instructions

1. Prepare vanilla pastry cream first: split and scrape the vanilla bean, combine seeds and pod with 1 cup (240 ml) whole milk in a saucepan, and heat to just below boiling.
2. In a bowl, whisk together 3 large egg yolks, 1/4 cup (50 g) sugar, and 2 tbsp (15 g) cornstarch until smooth. Slowly whisk in hot milk mixture, then return to saucepan.
3. Cook over medium heat, stirring constantly, until thickened to about 170-175°F (77-79°C). Remove vanilla pod, stir in 1 tsp pure vanilla extract and 2 tbsp (30 g) cold unsalted butter. Transfer to a bowl, cover surface with plastic wrap, and chill at least 2 hours.
4. In the bowl of a stand mixer fitted with a dough hook, combine bread flour, sugar, instant yeast, and salt.
5. Warm remaining milk to 95°F (35°C); in a small bowl whisk together milk, 4 large eggs, and vanilla bean seeds. Add wet ingredients to the dry mix and knead on low speed until combined, about 4 minutes.
6. Add softened butter gradually in tablespoons, kneading continuously until fully incorporated, smooth, and elastic, about 10 minutes total.
7. Transfer dough to a lightly greased bowl; cover and let rise at warm room temperature for about 90 minutes until doubled.
8. Punch down dough and refrigerate for at least 3 hours or overnight for easier handling.
9. Divide dough into 12 equal pieces. Flatten each and place 1 tbsp vanilla pastry cream and 1 tsp fresh mixed berries in the center. Fold dough around filling and seal tightly.
10. Place shaped buns seam side down on parchment-lined baking sheet. Cover loosely with plastic wrap and proof at room temperature until puffy and nearly doubled, about 45 minutes.
11. Preheat oven to 375°F (190°C). Beat the remaining egg with 1 tsp water for egg wash and brush over buns.
12. Bake for 18-22 minutes or until golden brown and internal temperature reaches 190°F (88°C). If browning too fast, tent with foil.
13. Cool buns on wire rack for at least 20 minutes. Dust tops lightly with powdered sugar before serving.