Vibrant and soft red brioche buns topped with glistening fresh strawberries, glossy strawberry glaze, and piped pistachio cream. These eye-catching, bakery-style treats are perfect for spring brunches, special occasions, or afternoon indulgence.

Why You’ll Love This Recipe

Strawberry Glazed Brioche Buns with Pistachio Cream are as delicious as they are beautiful. The soft, buttery texture of the brioche contrasts perfectly with the bright tartness of fresh strawberries and the nutty richness of the pistachio cream. Whether you’re impressing guests or treating yourself to a luxurious homemade pastry, these buns deliver both visual appeal and satisfying flavor. They’re a lovely alternative to traditional pastries and are ideal for seasonal gatherings or festive brunch tables.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Brioche Dough:

• 3 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon active dry yeast
• 1/2 teaspoon salt
• 4 large eggs
• 1/2 cup whole milk, lukewarm
• 3/4 cup unsalted butter, softened
• Red gel food coloring (optional)

For the Strawberry Glaze & Topping:

• 1 cup fresh strawberries, sliced
• 1/2 cup strawberry jam
• 1 tablespoon lemon juice
• 1 tablespoon water

For the Pistachio Cream:

• 1/2 cup shelled pistachios
• 1/4 cup powdered sugar
• 2 tablespoons butter, softened
• 2–3 tablespoons milk
• 1/4 teaspoon vanilla extract

Directions

1. In the bowl of a stand mixer, combine lukewarm milk, yeast, and sugar. Stir and let sit for 5–10 minutes, or until foamy.
2. Add the eggs, flour, salt, and red food coloring if using. Mix with the dough hook until the dough starts to come together.
3. Add the softened butter in small chunks while mixing. Knead on medium speed for 8–10 minutes, until the dough is soft, smooth, and elastic.
4. Cover the bowl and let the dough rise in a warm place for 1.5 hours, or until doubled in size.
5. Punch down the dough and divide into 10 equal portions. Shape each into a smooth ball and place on a parchment-lined baking tray.
6. Cover loosely and let rise again for 30–40 minutes. Meanwhile, preheat the oven to 350°F (175°C).
7. Bake the buns for 18–20 minutes, or until golden brown and fully baked. Let them cool completely on a wire rack.
8. To prepare the glaze, heat the strawberry jam, lemon juice, and water in a small saucepan until smooth. Strain if desired.
9. Brush the glaze generously over the tops of the cooled buns and arrange sliced strawberries on top.
10. For the pistachio cream, blend pistachios, powdered sugar, butter, milk, and vanilla extract in a food processor until smooth and pipeable. Adjust milk for desired consistency.
11. Pipe small dots or swirls of pistachio cream between the strawberries on each bun.
12. Serve fresh or refrigerate until ready to enjoy.

Servings and timing

This recipe makes 10 brioche buns.
Prep time: 30 minutes
Rise time: 2 hours
Bake time: 20 minutes
Total time: Approximately 2 hours 50 minutes
Servings: 10 buns

Variations

• Nut-free option: Replace pistachio cream with a vanilla or lemon mascarpone frosting.
• Fruit swap: Use raspberries, blueberries, or a mix of berries for the topping.
• Jam alternatives: Try apricot or raspberry jam for a different glaze flavor.
• Chocolate twist: Drizzle with white chocolate instead of pistachio cream.
• Mini versions: Make 15–20 smaller buns for individual bite-sized servings.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 2 days.
• Reheating: These buns are best enjoyed at room temperature. If desired, warm slightly in the oven at 300°F (150°C) for 5 minutes.
• Freezing: Freeze unglazed, unfilled brioche buns for up to 1 month. Thaw, then decorate before serving.

FAQs

Can I make the dough the night before?

Yes, you can refrigerate the dough after the first rise. Let it come to room temperature before shaping and proceeding with the recipe.

Can I use store-bought brioche rolls?

Yes, you can use pre-made brioche buns and simply top them with the strawberry glaze and pistachio cream for a quicker version.

How do I make the pistachio cream smoother?

Ensure the pistachios are blended well using a high-powered blender or food processor. You may also strain it for an ultra-smooth finish.

What if I don’t have red food coloring?

It’s optional and only for aesthetic purposes. The buns will still taste delicious without it.

Can I use freeze-dried strawberries?

Yes, they can be used for garnish or folded into the glaze for added texture and flavor.

Is the pistachio cream sweet or savory?

It’s mildly sweet with a rich, nutty flavor. You can adjust the sugar content to your taste.

Can I make these vegan?

Use plant-based milk and butter alternatives and substitute eggs with a vegan egg replacer. The texture may vary slightly.

What’s the best way to serve these?

Serve as a brunch centerpiece or elegant dessert. They pair beautifully with coffee or tea.

Can I make the pistachio cream in advance?

Yes, store it in an airtight container in the fridge for up to 3 days. Let it soften slightly before piping.

What can I do with leftover pistachio cream?

Use it as a filling for pastries, a topping for pancakes, or spread on toast.

Conclusion

Strawberry Glazed Brioche Buns with Pistachio Cream are a beautiful blend of artisan bread and patisserie flair. The rich, buttery brioche, paired with bright strawberries and creamy pistachio topping, creates a stunning treat that’s both flavorful and festive. Whether you’re baking for a spring celebration or indulging in a special weekend project, these buns are sure to impress.

Strawberry Glazed Brioche Buns with Pistachio Cream

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• Author: Emma Delaney
• Prep Time: 2 hours 30 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 50 minutes
• Yield: Makes 10 buns 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-Inspired
• Diet: Vegetarian

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Description

Soft, vibrant red brioche buns topped with fresh strawberries, a shiny strawberry glaze, and piped pistachio cream. These elegant bakery-style treats are perfect for spring gatherings and special occasions.

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Ingredients

Units USM Scale 1x2x3x

• For the Brioche Dough:
• 3 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon active dry yeast
• 1/2 teaspoon salt
• 4 large eggs
• 1/2 cup whole milk, lukewarm
• 3/4 cup unsalted butter, softened
• Red gel food coloring (optional)
• For the Strawberry Glaze & Topping:
• 1 cup fresh strawberries, sliced
• 1/2 cup strawberry jam
• 1 tablespoon lemon juice
• 1 tablespoon water
• For the Pistachio Cream:
• 1/2 cup shelled pistachios
• 1/4 cup powdered sugar
• 2 tablespoons butter, softened
• 2–3 tablespoons milk
• 1/4 teaspoon vanilla extract

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Instructions

1. In a stand mixer bowl, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until frothy.
2. Add eggs, flour, salt, and red food coloring if using. Mix until a dough forms.
3. Add butter in small chunks while mixing, and knead for 8–10 minutes until the dough is soft and elastic.
4. Cover and let rise in a warm place for 1.5 hours, or until doubled in size.
5. Punch down and divide dough into 10 equal pieces. Shape into smooth buns and place on a lined baking tray.
6. Cover and let rise again for 30–40 minutes. Preheat oven to 350°F (175°C).
7. Bake for 18–20 minutes, or until golden and cooked through. Let cool completely.
8. To make the glaze, heat strawberry jam with lemon juice and water until smooth. Brush over buns. Top with sliced strawberries.
9. Blend pistachios, powdered sugar, butter, milk, and vanilla until smooth and creamy. Pipe small dots onto the buns between strawberry slices.
10. Serve fresh or store in the fridge for up to 2 days.

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Notes

• Use high-quality pistachios for the smoothest, richest cream.
• The buns can be tinted red for a more vibrant presentation, but it’s optional.
• Best served the same day for peak freshness and texture.

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Nutrition

• Serving Size: 1 bun
• Calories: 340
• Sugar: 12g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 95mg