Tiramisu Cream Buns

Brioche

In a microwave safe measuring cup, heat the milk to 100°F / 38°C. Whisk in the yeast and the sugar. Set aside until the mixture begins to foam. (~5 minutes)
While waiting, add the flour, salt, egg, and butter to the bowl of a stand mixer fitted with the dough hook attachment. When the yeast mixture begins to foam, add it in to the rest of the ingredients.
Knead the dough on low speed for 1 minute to allow the ingredients to come together. Increase the speed to medium-high and knead for an additional 10-20 minutes, or until the dough passes the windowpane test.* (This will happen after the dough has cleaned the sides and bottom of the bowl)
Once the dough is done kneading, butter the inside of the bowl, form the dough into a ball and place it back in the bowl. Then cover the mixing bowl with plastic wrap. At this point, you could set the dough in the fridge to rise overnight, or continue with completing the recipe in one day. If doing in one day, set the dough in a warm area and wait for it to double in size (~1 hour.)
Once the dough has doubled in size, punch it down to remove excess air, then transfer it to a clean, lightly floured surface.
Divide the dough into 6 equally sized pieces, and roll each tightly into a ball.
Line a baking tray with parchment paper, and evenly spread the buns out on top of it. Cover the tray loosely with a towel.
Allow the buns to rise in a warm environment for ~30 minutes, or until they have slightly puffed up.
Preheat the oven to 350F / 175C. (Optional, for browning): In a small bowl, whisk together an egg and 1 tbsp. of milk. Brush the tops of each of the buns with the egg wash and a sprinkle of granulated sugar.
Bake the buns for 15-20 minutes, or until they start to turn golden brown. You can also check if they are done by making sure the internal temperature is at least 190°F / 87°C.

Tiramisu Cream

While the buns are cooling, make the tiramisu cream.
Add the mascarpone and sugar to a medium sized mixing bowl. Use a hand mixer (or a stand mixer fitted with the whisk attachment) to beat the mixture just until combined.
Add in the heavy whipping cream, coffee liquor (if using), espresso powder, and vanilla. Beat the mixture until it reaches soft peaks.
Once the buns have cooled to room temperature, slice them in half. Lightly push down the bottom center of the buns to make a divot for the cream.
Top each bun with tiramisu cream, then place the tops of the buns back on them. Top with more tiramisu cream, cocoa powder, and chocolate shavings. Enjoy!

Ingredients

Brioche

Tiramisu Cream

Instructions

Brioche

Tiramisu Cream

Notes

Nutrition