Blackberry & Custard Brioche Swirls

Blackberry & Custard Brioche Swirls

Bring your best to your Queen's Platinum Jubilee party with our deliciously sweet Blackberry and custard brioche swirls.


Step 1
  • Start by adding all your dried bun ingredients to a free standing mixer with a dough hook. Loosely mix, then add your Cravendale and egg and combine on a slow speed for 10 mins.
Step 2
  • Increase to a medium speed and add one butter cube at a time until combined. Then, leave to mix for a further 8-10 mins. Once done, pop into a bowl, cover in cling film and leave in the fridge for 1 hour until chilled.
Step 3
  • Onto the filling! Heat your Cravendale and vanilla gently in a non-stick pan over a medium heat (not allowing it to come to a simmer).
Step 4
  • Whisk together your sugar and egg yolks in a large bowl, then add both flours and stir gently until combined. Slowly add your warmed milk mixture and mixing until incorporated. Add the mixture back to your pan and slowly bring to a simmer, whisking continuously until thickened before setting aside to cool.
Step 5
  • Whilst waiting for your filling to cool, line 2 baking trays with baking paper. Divide your cooled dough into 12 even balls. Evenly space them out on the trays before covering with clingfilm, then place them in a warm place for 1 hour-1 hour 30 to rise.
Step 6
  • Whilst you wait, pre-heat your oven to 180°C, fan 160°C. Add your blackberries, sugar and 3 tbsp of water to a medium, non-stick pan, then bring to the boil over a medium-high heat. Once boiling, reduce the heat to medium and simmer for 35 mins until sticky and set aside.
Step 7
  • Brush your risen buns all over with egg, sprinkle with crushed sugar cubes then pop in the oven for 12-15 mins. Once done, remove from the oven and use the back of a spoon to gently collapse the centre of each bun. Fill with cooled custard and compote and place back in the oven for 15 mins.
Step 8
  • Remove from the oven, decorate with with fresh blackberries and mint and voilà! Place on your best plate and present your fancy sweet treat as the crown jewel of your Jubilee street party!


For the buns
Strong white flour
360 g
Caster sugar
30 g
Sachet fast-action dry yeast
Arla Cravendale Whole milk
170 ml
Large egg
Cubed butter, softened
25 g
For the filling
Arla Cravendale Whole milk
320 ml
Vanilla essence
1 tbsp
Caster sugar
70 g
Medium egg yolks
Plain flour
20 g
Corn flour
20 g
300 g
Caster sugar
75 g
To finish
Egg yolk, beaten
Sugar cubes, smashed into small pieces
Fresh blackberries
Fresh mint