Triple Berry Custard Crumble Buns (Zesty Lemon Brioche)

Okay, I need to tell you right now, these Triple Berry Custard Crumble Buns might be one of the most beautiful things I have ever pulled out of my oven. Picture a light and fluffy, zesty lemon brioche bun, the kind that practically tears apart in your hands, stuffed with a dreamy cream cheese custard center, a homemade triple berry compote, a pile of fresh summer berries, and finished with a buttery lemon crumble and a snowfall of powdered sugar. They are soft, they are jammy, they are bright, and they are absolutely showstopping.

These are inspired by the Czech pastry called kolache, which is basically my heritage in bun form. Yes, I am Czech, and yes, I get SO many comments about it every single time I make anything like this, so I am just going to say it loud and proud right here. This is my little love letter to those pastries, dressed up in the prettiest berries summer has to offer.

The lemon zest pairs SO beautifully with all three berries. It is bright, it is a tiny bit tangy, and it makes the whole thing taste sunny. Honestly the red, white, and blue of it all feels a little Americana, so if you want to make these for a Fourth of July spread or a summer cookout, they would be PERFECT for that. But please do not feel like you have to save them for a holiday, because these are a year round kind of joy.

Right now is also just the best time to make them. Berries are in season, they are as affordable as they ever get, and they taste incredible. Grab them while they are cheap and gorgeous.

P.S. If you only take one tip from me today, please use bread flour. You can absolutely use all purpose flour and they will still be delicious, but bread flour gives you that chewy, pillowy, bakery style pull that makes these buns SO much better. It is worth it, I promise.

Ingredients Needed

• Whole Milk: This is the warm, cozy base that wakes up your yeast and gives the dough its richness. You want it right around 100 to 110 degrees Fahrenheit, warm like a bath but never hot, so it activates the yeast without killing it. Whole milk adds fat and softness that keeps these buns tender.
• Active Dry Yeast: This is the little powerhouse that makes your buns rise into those cloud soft pillows. Blooming it in the warm milk first proves it is alive and ready to work. Give it a few minutes and it should get foamy and smell wonderfully bready.
• Granulated Sugar: This sweetens the dough just enough and gives the yeast a little snack to feed on. When you rub it into the lemon zest it also releases all those bright citrus oils. That step is pure magic for flavor.
• Lemon Zest: This is the star that makes the whole bun taste zesty and sunny. Rubbing it into the sugar until pale yellow pulls the oils out and infuses everything with fresh lemon. It is the perfect bright partner to all those sweet berries.
• Egg :This adds richness, structure, and that beautiful golden brioche color. It helps bind the dough and gives it that soft, plush crumb. Make sure it is not fridge cold so it blends in smoothly.
• Vanilla Extract This rounds everything out with warm, sweet depth. It softens the tang of the lemon and makes the whole dough smell like a dream. A little goes a long way.
• Bread Flour: This is my absolute go to for these buns because the higher protein gives you that chewy, structured, bakery style pull. You can use all purpose flour in a pinch, but bread flour truly makes them so much better. It holds up beautifully to all those juicy fillings.
• Salt: This balances all the sweetness and keeps the buns from tasting flat. It also strengthens the dough so it can rise tall and proud. Never skip it, even in something sweet.
• Unsalted Butter: Added in cubes at room temperature after the first knead, this is what makes the crumb rich, soft, and luxurious. Working it in slowly gives you that tender brioche texture. Room temperature is key so it melts right into the dough.

Substitutions and Modifications

• Flour: All purpose flour works if that is what you have, but bread flour gives the best chewy, fluffy texture. I really do recommend it.
• Fresh berries: Frozen berries work great in both the compote and on top. For the compote, add them straight from frozen, no need to thaw, and just simmer a few minutes longer so the extra liquid cooks off. For the topping, let them thaw and drain a bit so they are not too watery.
• Compote: Short on time? Store bought jam totally works in place of the homemade triple berry compote. No shame, no judgment, still delicious.
• Piping the filling: No piping bag? Just spoon the cream cheese filling into the center. It will taste exactly the same.

Why You’ll Love This Recipe

• They look like something straight out of a fancy bakery window but they are completely doable in your own kitchen.
• That zesty lemon brioche plus the triple berry combo is the ultimate sweet, bright, jammy flavor bomb.
• They work for literally any occasion, from a lazy weekend brunch to a Fourth of July table to a random Tuesday when you deserve something special.

Equipment Needed

• Stand mixer with a dough hook (or just your hands, they work great too)
• Small saucepan
• Rubber spatula
• Mixing bowls
• Piping bag (or a spoon, no stress)
• Measuring cup (my secret tool for pressing perfect wells)
• Baking sheet
• Parchment paper
• Pastry brush for the egg wash

Triple Berry Custard Crumble Buns (Zesty Lemon Brioche)

Soft lemon brioche buns stuffed with cream cheese custard, homemade triple berry compote, fresh berries, and a buttery lemon crumble. A kolache inspired summer treat.

Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 1 hour hour

Total Time: 1 hour hour 50 minutes minutes

Servings: 6 buns

Ingredients

For the lemon brioche dough:

• ¾ cup whole milk warmed to 100 to 110 degrees F
• 2 teaspoons active dry yeast
• ¼ cup granulated sugar
• 1 tablespoon lemon zest
• 1 egg
• 1 teaspoon vanilla extract
• 2 ½ cups bread flour all purpose works, bread flour recommended
• ½ teaspoon salt
• 3 tablespoons unsalted butter room temperature and cubed

For the cream cheese custard filling:

• 8 ounces cream cheese room temperature
• 2 tablespoons heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

For the triple berry compote:

• ⅓ cup blueberries
• ⅓ cup raspberries
• ⅓ cup blackberries
• 2 tablespoons honey
• For the fresh berry topping:
• ⅓ cup blueberries
• ⅓ cup raspberries
• ⅓ cup blackberries

For the lemon crumble:

• 3 tablespoons unsalted butter melted
• ½ cup light brown sugar
• ½ cup all purpose flour
• 1 teaspoon lemon zest

Finishing:

• Powdered sugar for dusting
• Plus 1 egg beaten, for the egg wash

Instructions

• Activate the yeast. Warm your whole milk to 100 to 110 degrees F, sprinkle in the active dry yeast, and let it sit for 5 to 10 minutes until it is foamy and bubbly.
• Start the dough. In a stand mixer or using your hands, rub the lemon zest into the granulated sugar until the mixture turns pale yellow. This releases all those gorgeous citrus oils. Add in the yeast mixture, egg, and vanilla, and mix until combined.
• Add the dry ingredients. Fold in the bread flour and salt, then knead for 5 to 8 minutes until you have a cohesive dough.
• Work in the butter. Add your cubed room temperature butter and knead for 5 more minutes, until the dough is smooth, soft, and a little glossy.
• Let it rise. Cover the dough and let it rise for 1 hour, or until roughly doubled in size.
• Make the compote. While the dough rises, combine all the berries and the honey in a saucepan over low to medium heat. Let it simmer for about 15 minutes, using your spatula to squish the berries down until it is nice and smooth. Set aside to cool.
• Make the cream cheese filling. Beat the cream cheese until smooth, then add the heavy cream and vanilla. Slowly add the powdered sugar and beat until creamy and pipeable. Transfer to a piping bag, or set aside to spoon on later.
• Make the crumble. Melt the butter and mix it with the flour, brown sugar, and lemon zest until it forms a wet sand consistency.
• Shape the buns. Once your dough has risen, divide it into 6 equal balls. Press a well into the center of each, using a measuring cup for a perfect round indent or just your hands.
• Fill and top. Brush the outer edges with egg wash. Pipe the cream cheese filling into each center, add about 1 tablespoon of the berry compote, then pile on your fresh blueberries, raspberries, and blackberries. Sprinkle the lemon crumble around the edges.
• Bake. Bake at 375 degrees F for 18 to 22 minutes, until slightly golden on the edges.
• Finish. Let the buns cool, dust generously with powdered sugar, and enjoy every single bite.

Storage Instructions

• Counter: Store in an airtight container at room temperature for up to 2 days.
• Fridge: Because of the cream cheese filling, they keep beautifully in the fridge for up to 5 days. Let them come to room temperature or warm slightly before serving.
• Freezer: Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight, then bring to room temperature before enjoying.

Tips and Tricks

• Use a measuring cup to press the center wells for perfectly round, even indents every time.
• Make sure your butter and cream cheese are truly at room temperature so everything blends smooth and silky.
• Do not skip rubbing the lemon zest into the sugar. That one little step makes the whole bun taste bright and zesty.
• Let the compote cool before spooning it on so it does not melt your cream cheese filling.

Frequently Asked Questions:

Can I use frozen berries instead of fresh?
Absolutely. For the compote, toss them in straight from frozen and simmer a few minutes longer to cook off the extra liquid. For the topping, thaw and drain them a bit so they are not too watery.

Can I use store bought jam instead of making the compote?
Yes! If you are short on time, store bought jam works perfectly in place of the homemade triple berry compote. Totally fine, still delicious.

Do I really need bread flour?
You do not have to use it, but I really recommend it. Bread flour gives you that chewy, fluffy, bakery style texture. All purpose flour will work, it just will not be quite as amazing.

What are these inspired by?
These are inspired by the Czech pastry called kolache. I am Czech, so this recipe is very close to my heart, and it is my berry filled spin on that classic.

Can I make these for the Fourth of July?
You totally can! With all the red, white, and blue berries, they feel a little Americana and would be gorgeous on a Fourth of July table. That said, they are wonderful all year long, so make them any time.

Why is my dough not rising?
Most of the time it is the yeast. Make sure your milk is between 100 and 110 degrees F, warm but never hot, and that your yeast got nice and foamy before you added it. Too hot and it kills the yeast, too cold and it will not activate.

Do you LOVE Berry Recipes? Check out MORE of my Favs:

Strawberry Cheesecake Oatmeal Cream Pies (Soft, Chewy, and Delicious)

Blueberry Pie Ice Cream with Graham Cracker Crumble

Strawberry Cinnamon Rolls with Strawberry Cream Cheese Frosting

Let’s Bake Together

If you make these Triple Berry Custard Crumble Buns, I would absolutely LOVE to see them. They are honestly one of the prettiest, most joyful things you can bake this summer, and I cannot wait for you to fall in love with them too. Snap a photo and tag me @munchiesbymallory on Instagram and TikTok so I can cheer you on. Happy baking, friends!