Lemon Triple Berry Buns

Soft lemon brioche, sweet cream cheese filling, and juicy berries come together in these beautiful farm-tested buns. Made with The Farmer’s Cow whole milk and eggs, these bakery-style treats are sure to impress and are perfect for breakfast, brunch, or to enjoy anytime of day.

Yield: 6 buns

Ingredients

Lemon Brioche Dough

¾ cup The Farmer’s Cow whole milk
2 tsp active dry yeast
¼ cup granulated sugar
1 tbsp lemon zest
1 The Farmer’s Cow egg, room temperature
1 teaspoon vanilla extract
2 ½ cups bread flour
½ tsp salt
3 tbsp unsalted butter room temperature and cubed

Cream Cheese Filling

8 oz cream cheese at room temperature
2 tbsp heavy cream
½ cup powdered sugar
1 tsp vanilla extract

Triple Berry Compote

½ cup blueberries, divided
½ cup raspberries, divided
½ cup blackberries, divided
2 tbsp sugar

Finishing

1 The Farmer’s Cow egg
Powdered sugar for dusting

Instructions

Activate the yeast. Warm the 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. Add 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 cubed room temperature butter and knead for 5 more minutes, until the dough is smooth, soft, and a little glossy.
Cover the dough and let it rise for 1 hour, or until roughly doubled in size.
Prepare the compote. While the dough rises, combine 1/4 cup of each berry and the sugar 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.
Prepare the cream cheese filling in a medium-sized bowl, 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.
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 or spoon the cream cheese filling into each center, add about 1 tablespoon of the berry compote, then pile on your fresh blueberries, raspberries, and blackberries.
Bake at 375 degrees F for 18 to 22 minutes, until slightly golden on the edges.
Let the buns cool, dust generously with powdered sugar, and enjoy every single bite.

Date Posted: August 5, 2026