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Easy Chocolate Brioche Buns Recipe

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4.3 from 49 reviews

  • Author: Mary & Susan
  • Total Time: 12 hours 15 minutes (includes 10 minute yeast activation, 1 hour room temp rise, 3+ hour refrigeration, 1 hour second rise, plus baking and cooling)
  • Yield: 16 servings (16 buns, approximately 65g each)

Description

These Easy Chocolate Brioche Buns are soft, fluffy, and filled with delicious chocolate chips, making them a perfect treat for breakfast or snack. The slightly sweet dough enriched with butter, egg, and orange flower water creates a fragrant and tender texture. With a simple yeast dough preparation and an overnight refrigeration step, these brioche buns develop rich flavors and a tender crumb, baked to golden perfection in the oven.

Ingredients

Dough

  • 20g fresh yeast (or 10g active dry yeast)
  • 4 1/4 cups (500g) all-purpose flour
  • 1/2 cup (100g) sugar
  • 1 teaspoon salt
  • 1 egg
  • 2 Tablespoons orange flower water
  • 1 cup + 1 Tablespoon (25 cl) lukewarm milk
  • 1/4 cup (60g) butter, softened at room temperature
  • 1 cup (approx. 200g) chocolate chips

For Brushing

  • 1 egg yolk
  • 1 Tablespoon milk

Instructions

  1. Activate Yeast: Sprinkle the fresh yeast in a small bowl, stir with 1-2 tablespoons of lukewarm milk and a little sugar, then set aside for about 10 minutes until frothy.
  2. Combine Dry Ingredients: In a large mixing bowl or food processor, mix the flour, sugar, and salt together thoroughly; create a well in the center.
  3. Add Wet Ingredients and Knead: Add the egg, orange flower water, activated yeast mixture, and milk into the well. Stir well, then knead the dough by hand for about 20 minutes or for 10-15 minutes using a food processor until the dough is smooth.
  4. Incorporate Butter: Add softened butter diced into the dough and continue kneading until fully incorporated; the dough should be smooth and slightly sticky.
  5. Cool Dough and Add Chocolate Chips: Allow the dough to cool slightly at room temperature if warm, then gently fold in the chocolate chips evenly without melting them.
  6. First Rise: Cover the dough with a cloth and let it rise at room temperature for about 1 hour, or until it has doubled in size.
  7. Punch and Refrigerate: Punch down the risen dough to remove air bubbles, cover with cling film, and refrigerate for about 3 hours or ideally overnight to develop flavor.
  8. Shape Buns: Divide the chilled dough into 65g segments and roll each into smooth balls on a lightly floured surface, being careful not to overwork the dough.
  9. Second Rise: Brush each bun with the egg yolk and milk mixture, cover, and let rise for 1 hour at room temperature.
  10. Preheat Oven and Final Brush: Preheat the oven to 350°F (180°C), brush the buns once more with the yolk-milk wash for a golden finish.
  11. Bake: Bake the buns for 15-20 minutes or until golden-brown on top. Remove from the oven and transfer to a wire rack to cool completely before serving.

Notes

  • Using fresh yeast gives a more consistent rise, but active dry yeast can be used as a substitute.
  • Allowing the dough to rest overnight in the refrigerator helps develop flavor and results in a better texture.
  • Be gentle when folding in chocolate chips to avoid melting the chocolate.
  • Brush with the egg wash before and after the second rise to get a shiny, golden crust.
  • Make sure the buns are completely cooled before storing to prevent sogginess.
  • Prep Time: 30 minutes (including yeast activation and mixing)
  • Cook Time: 15-20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: French

Find it online: https://mysimpledish.com/easy-chocolate-brioche-buns-recipe/