These Apple-Filled Brioche Buns Are Fall In a Bite (And You're Gonna Love Them)

Okay, real talk—if you're looking for a cozy, slightly fancy-but-not-too-fancy bake that tastes like a warm hug... these brioche buns are IT.

I made them the other day, and honestly? I wasn’t expecting them to turn out this good. But oh wow. Buttery, fluffy buns, warm apple filling, crunchy crumble, and a sweet little glaze on top? Come on. What more could you want?

So here’s the deal...

The base is a soft brioche dough—think buttery, pillowy, slightly sweet. Nothing dry or boring happening here. And yes, it’s a yeast dough, but don’t let that scare you. If you’ve got a mixer with a dough hook, it basically does the work for you. You mix, knead, and let it rise while you go live your life (or scroll Instagram for 2 hours... no judgment).

Now let’s talk filling. We're going full autumn mode here—apples, sugar, a little sour cream for that creamy tang (trust me), and a quick simmer to bring it all together. It thickens up into this luscious, spoon-it-straight-from-the-pot kind of filling. You’ll want to eat it warm before it even hits the buns. I did. No shame.

Then comes the fun part...

Once your dough has risen, you divide it up, shape it into 12 little balls, and press a well in the center of each. Like a thumbprint cookie, but bread. You spoon in that dreamy apple filling, and let them puff up a bit more while you make the crumble topping.

And OMG, this crumble. Butter, oats, brown sugar, flour—the usual suspects. Rub it all together with your fingertips until it’s nice and clumpy. Sprinkle it over the buns like you mean it. Go wild.

Pop them in the oven, and your kitchen is going to smell insane. Like, bakery-level. Like you should be charging people to walk through your front door.

Finishing touch? Glaze, baby.

Just powdered sugar, a splash of vanilla, and a bit of milk. Drizzle it right over the warm buns and just... wow. I mean it. One bite and you’ll feel like you're wrapped in a cozy sweater in the middle of October, even if it's 85 degrees outside.

A few things I learned:

You can make the dough the night before and let it rise in the fridge—makes things easier the next day.
These are best eaten warm, but they keep well in an airtight container. Just pop 'em in the oven to bring that fresh-baked magic back.
They’re great for brunch, dessert, or, let’s be honest, straight-up dinner if you’re feeling it.

So, what do you think? Would you give these a try? I seriously can't wait to make them again. Let me know if you do—maybe we can pretend it's fall together

Apple Brioche Buns with Crumble

Ingredients

Dough

50g granulated sugar (¼ cup)

7g active dry yeast (2¼ tsp or 1 packet)

1 cup lukewarm milk or water

2 large eggs, room temperature

1 large egg yolk, room temperature

113g unsalted butter, softened (½ cup or 1 stick)

½ tsp vanilla powder or 1 tsp vanilla extract

500g all-purpose flour (approx. 4 cups)

25g malted milk powder (or 25g more flour if unavailable)

Optional: ½ tsp cinnamon or ½ tsp cardamom

Apple Filling

½ cup sugar

2 tbsp flour or cornstarch

½ cup sour cream

3 cups peeled, chopped apples

1 tsp cinnamon

¼ tsp ground nutmeg

Crumble Topping

56g cold unsalted butter, cubed (¼ cup or ½ stick)

55g brown sugar (¼ cup)

50g all-purpose flour (½ cup)

45g old-fashioned rolled oats (½ cup)

Glaze

1 cup powdered sugar

1–2 tbsp milk

Splash of vanilla

Directions

1. In the bowl of a stand mixer, combine lukewarm milk or water with sugar and yeast. Let sit for 5–10 minutes until foamy.

2. Add eggs, egg yolk, vanilla, flour, and malt powder. Mix with a dough hook until a rough dough forms, about 2–3 minutes. Add softened butter in pieces. Mix until fully incorporated. Knead on medium speed for 8–10 minutes until smooth and elastic.

3. Cover and let rise at room temperature until doubled in size, 1.5 to 2 hours. Or refrigerate overnight for slower proofing and easier shaping.

4. Combine sugar, flour or cornstarch, sour cream, and apples in a saucepan. Cook over medium heat, stirring often, until thickened. Let cool slightly before using.

5. Punch down the risen dough. Divide into 12 equal pieces (about 85g each). Shape into smooth balls. Place on a parchment-lined baking tray. Lightly grease your fingers or the back of a measuring cup. Press firmly into the center of each bun to make a deep well. Fill each well with 1 to 2 tablespoons of apple filling.

6. Cover loosely and let rise until puffy, 45 to 60 minutes.

7. Combine butter, brown sugar, flour, and oats in a bowl. Rub with fingertips until the mixture holds clumps.

8. Preheat oven to 350°F (175°C). Brush exposed dough with beaten egg or milk.Top each bun generously with crumble. Bake for 18 to 22 minutes until golden.

9. Cool buns on a wire rack for 15 minutes. Mix powdered sugar with milk and vanilla until smooth. Drizzle glaze over warm buns.

Store in an airtight container at room temperature for up to 2 days.
Reheat in the oven before serving for best texture.
For a dough that tastes warmer, or to switch it up a bit, try adding 1/2 tsp cinnamon or cardamom to the dough.