Chocolate Brioche Buns
Soft, fluffy, and buttery, these chocolate chip brioche buns are a delicious homemade treat for breakfast or brunch. Made with simple ingredients and plenty of chocolate chips, they’re easier to make than you might think and absolutely worth the effort!
Ingredients
- 2 cups all-purpose flour
- 5 g active dry yeast
- 1/2 cup milk , lukewarm
- 1 tbsp butter , softened at room temperature
- 1 egg
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
- 1 yolk + 1 tbsp milk , for brushing
Instructions
- Activate the yeast. In a small bowl, combine the active dry yeast with 1–2 tablespoons of lukewarm milk and a pinch of sugar. Stir gently and let it sit for about 10 minutes, until slightly foamy.
- Make the dough. In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, and salt. Make a well in the center, then add the egg, activated yeast mixture, and remaining milk.
- Knead until smooth. Mix everything together, then knead for about 20 minutes by hand or 10–15 minutes with a stand mixer. The dough should become smooth, elastic, and slightly sticky. Add the softened butter, a little at a time, and continue kneading until completely incorporated.
- Add the chocolate chips. If the dough feels warm after kneading, let it rest for a few minutes. Then gently fold in the chocolate chips, making sure they are evenly distributed without overworking the dough.
- Let the dough rise. Cover the bowl with a clean kitchen towel and leave the dough at room temperature for about 1 hour, or until it has doubled in size.
- Shape the buns. Divide the chilled dough into 2.3-ounce (65g) portions. Shape each piece into a smooth ball on a lightly floured surface. Work gently and avoid overhandling the dough, especially if your chocolate chips start to soften.
- Let them rise again. Arrange the buns on a lined baking sheet, leaving some space between them. Brush lightly with a mixture of egg yolk and milk, then cover and let them rise for about 1 hour, until noticeably puffy.
- Bake until golden. Preheat the oven to 350°F (180°C). Brush the brioche buns once more with the egg yolk and milk mixture, then bake for 15–20 minutes, or until beautifully golden brown. Transfer them to a wire rack and let them cool before serving—although I’ll admit, they’re very hard to resist while still warm!
Notes
- Give the dough enough time: Let the dough fully double in size during the first rise. This helps create light and fluffy buns.
- Keep the chocolate chips cool: If the dough feels warm after kneading, let it cool for a few minutes before adding the chocolate chips to prevent them from melting.
- Don’t skip the second rise: Let the shaped buns become noticeably puffy before baking. This extra rise makes a big difference in the final texture.