Pistachio & Raspberry Brioche Buns
Welcome back to The Seasonal Bakery: Golden Hour Collection, a summer baking series celebrating seasonal ingredients, slow mornings and the simple pleasure of creating something beautiful from this season’s best flavours.
For Episode 3, I’m pairing two of my favourite summer flavours: pistachio and raspberry.
These pistachio & raspberry brioche buns are everything I love about summer baking: soft, pillowy brioche, a silky pistachio crème pâtissière filling, ribbons of raspberry jam and bursts of fresh raspberries, all finished with a scattering of chopped pistachios for a little crunch.
They’re inspired by those slow mornings when the sun is streaming through the kitchen window, coffee is brewing and there’s something sweet waiting to be enjoyed. A little more indulgent than your everyday breakfast bake, but exactly the kind of treat that makes a summer weekend feel special.
A little taste of summer bakery magic
There’s something incredibly special about brioche. Somewhere between bread and pastry, it has that irresistible combination of richness and softness: golden on the outside, impossibly tender within.
Unlike a simple sweet bun, brioche gets its beautiful texture from an enriched dough made with butter, eggs and milk. It takes a little patience, but the reward is a bake that feels truly luxurious.
I wanted these buns to capture the feeling of walking into a beautiful summer bakery: the scent of freshly baked bread, colourful pastries in the window and the anticipation of discovering what’s hiding inside.
The perfect summer bake
These pistachio & raspberry brioche buns are best enjoyed slightly warm, when the brioche is soft and fluffy and the pistachio filling is beautifully creamy.
They’re perfect for:
A slow weekend breakfast
A summer brunch table
Afternoon tea with friends
A homemade treat alongside your morning coffee
A little taste of summer bakery magic, these are soft, buttery and filled with the flavours of the season.
What makes these pistachio & raspberry brioche buns special?
These aren’t your everyday sweet buns. They combine the softness of classic homemade brioche with the flavours of a French patisserie: creamy pistachio filling, vibrant raspberry and a buttery enriched dough.
Every element has a purpose:
Brioche dough gives the buns their soft, fluffy texture
Pistachio crème custard adds richness and a delicate nutty flavour
Raspberry jam creates pockets of sweet-tart fruitiness
Fresh raspberries and pistachios add freshness, colour and texture
Tips for making the perfect brioche dough
Don’t rush the proving time
Brioche relies on a slow rise to create its signature light texture. Giving the dough enough time helps develop both flavour and structure.
Use softened butter, not melted butter
Soft butter incorporates gradually into the dough, creating that beautifully rich brioche crumb.
Expect a sticky dough
Unlike regular bread dough, brioche is enriched with butter, eggs and milk, which makes it softer and more delicate. Avoid adding too much flour — the softer the dough, the lighter the finished buns.
A cold overnight prove is worth it
A slow fridge rise makes the dough easier to handle and creates a deeper flavour.
Can I make these brioche buns ahead of time?
Yes! These brioche buns are actually perfect for preparing in advance.
The dough can be made the day before and left to prove slowly overnight in the fridge. The following day, simply shape, fill and bake fresh.
Once baked, the buns are best enjoyed on the day they’re made, but they can be stored in an airtight container for up to 2 days. Warm them gently before serving to bring back their soft texture.
Pistachio & Raspberry Brioche Buns
Episode 3 of The Seasonal Bakery: Golden Hour Collection
Makes 6
Prep Time Overnight +
Bake Time
Total Time
Ingredients
For the brioche:
12g fresh yeast
1tbsp whole milk, warmed ever so slightly
300g strong white bread flour
3 free range eggs, at room temperature
150g unsalted butter, at room temperature
1tsp fine sea salt
For the pistachio custard:
2tbsp pistachio crème
½ vanilla pod
50g caster sugar
3 egg yolks
20g cornflour
A few drops green food colouring
For the filling & topping:
6 tsp raspberry jam
Raspberries (approximately 18-24)
50g pistachios, roughly chopped
Method
To make the brioche:
Whisk together the yeast and milk in the bowl of a stand mixer fitted with a dough hook attachment. Leave to sit for a few minutes.
Add the flour, eggs, sugar and half the butter. Turn on your stand mixer, kneading on a low speed for 3-4 minutes.
Add the rest of the butter and increase the speed on the mixer, kneading for a further 6-8 minutes until the dough starts to pull away from the sides of the bowl.
Add the salt and increase the speed to fast, until the dough is shiny, smooth and elastic.
Remove the bowl from the mixer, cover with a clean, damp tea towel and leave at room temperature for 1.5-2 hours until the dough doubles in size.
Use your fist to knock back the dough inside the bowl, punching the air out. Cover the bowl with cling film and put it in the fridge to rest overnight.
To make the custard:
Split open the vanilla pod lengthways and use a sharp knife to scrape the seeds out. Put the pod and seeds into a small, heavy based saucepan with the milk, sugar and pistachio crème.
In a separate large bowl, whisk the egg yolks and cornflour using an electric whisk until pale in colour.
Heat the milk and sugar mixture until just boiling, stirring regularly. Gently and slowly pour it onto the yolks, whisking constantly with a balloon whisk. When all the milk has been added, transfer it back to the saucepan over a low heat. Keep the vanilla pod. Continually stir / whisk the pastry cream until it thickens and cook for 2-3 minutes.
Remove from the heat, stir in a few drops of green food colouring then transfer to a bowl and cover with cling film, pressing it right down so it touches the surface of the cream. Chill for at least 1 hour before using, or overnight.
To construct your buns:
The next day, line two baking trays with parchment and divide the dough into 6 (or 8) balls. Place on the prepared trays 1-2 inches apart, cover with a tea towel and leave for a few hour to come to room temperature and double in size again.
When the buns have been proving for 1.5hrs, preheat your oven to 190C / 375F.
Prepare your custard by filling a piping bag with the pistachio pastry cream.
Once risen and puffed up, use the back of a spoon (or your fingers) to create a well in the centre of each bun.
Spoon a teaspoon of raspberry jam into each well.
Snip the end off the piping bag, and generously pipe pistachio pastry cream into the centre of each bun.
Top with 3-4 raspberries and a sprinkle of chopped pistachios then bake for 15-18 minutes until the dough is golden brown. Dust with icing sugar before serving.
Note: best eaten as soon as they come out the oven!
Ingredient notes
Pistachios:
For the best flavour, use good-quality pistachios. Unsalted, roasted pistachios will give a deeper, more intense flavour.
Raspberries:
Fresh raspberries work beautifully here, and a premium quality raspberry jam works perfectly.
Pistachio paste:
If using pistachio paste, choose one with a high pistachio percentage for the best colour and flavour.
