Chocolate Brioche Buns Recipe
Category: Yeast Breads
Serving Size: 15 buns
These soft, buttery, and decadently rich chocolate brioche buns are a perfect treat for breakfast, dessert, or any time you crave a bit of indulgence. Infused with the warmth of fresh yeast and dark chocolate, these fluffy buns are guaranteed to elevate your baking skills and delight anyone who takes a bite.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Manitoba Flour (strong flour) | 400g |
| Sugar | 40g |
| Whole Milk | 55g |
| Water | 45g |
| Fresh Yeast | 14g |
| Eggs | 110g (about 2 medium eggs) |
| Fine Salt | 5g |
| Butter | 115g (softened) |
| Dark Chocolate (finely chopped) | 50g |
| Egg Yolk | 1 |
| Extra Whole Milk (for glazing) | q.b. (as needed) |
Instructions:
-
Prepare the Dough:
- Begin by placing the butter outside the fridge for about 10 minutes to soften.
- In the bowl of a stand mixer, sift the Manitoba flour and add the sugar. Make a well in the center and pour in the milk and water.
- Crack the eggs and add them to the mixture. Using the dough hook, knead at medium speed for a couple of minutes until a rough dough forms.
-
Incorporate the Ingredients:
- Add the fine salt and continue mixing until the dough becomes smooth.
- Gradually add the softened butter, in three batches, ensuring that each addition is fully incorporated before adding more. This will help create the smooth, buttery texture characteristic of brioche.
- Once the butter has been fully absorbed, fold in the finely chopped dark chocolate, ensuring an even distribution throughout the dough.
-
Knead the Dough:
- Allow the dough to knead for another 5 minutes until it becomes smooth and elastic, with a well-formed gluten network.
- Transfer the dough to a clean, lightly oiled bowl. Cover it with plastic wrap and let it rise in a warm place for 1–2 hours, or until it has doubled in size.
-
Shape the Brioche Buns:
- Once the dough has risen, gently punch it down to release any air bubbles.
- Using a bench scraper or your hands, divide the dough into 15 equal portions, each weighing approximately 50-60g.
- Shape each portion into a smooth, round ball by gently rolling it between your palms. Arrange the balls on a baking sheet lined with parchment paper, leaving 4–5 cm between each one.
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Final Proofing:
- Cover the shaped buns with lightly oiled plastic wrap to prevent sticking, and let them rise at room temperature for 45–60 minutes, or until they have puffed up and are touching one another.
-
Egg Wash and Baking:
- Preheat your oven to 200°C (390°F) with the fan on, ensuring it is fully heated before baking.
- In a small bowl, beat the egg yolk with a splash of whole milk to create an egg wash. Gently brush this mixture over the top of the buns for a golden, glossy finish.
- Bake the brioche in the middle-lower rack of the oven for 10–15 minutes, or until golden brown and fully cooked through.
-
Serving:
- Once baked, remove the buns from the oven and let them cool on a wire rack. Serve warm, or store in an airtight container for up to 2 days.
Tips:
- For an extra indulgent treat, serve these buns with whipped cream or a scoop of vanilla ice cream.
- You can substitute the dark chocolate with milk chocolate or add a swirl of Nutella for a different flavor profile.
These Chocolate Brioche Buns are perfect for brunch, as a snack, or paired with your favorite beverage for a sweet and satisfying experience. The combination of rich chocolate and tender, buttery dough will make them a favorite in any household.
