Soft Chocolate Brioche Buns
You can whip up a batch of these incredibly soft and fluffy chocolate brioche buns with a few staple ingredients. Following this traditional brioche recipe you’ll be able to make buttery brioche dough filled with chocolate chips and enjoy a delicious treat that’s perfect for breakfast, brunch, or as a dessert. Best enjoyed fresh from the oven!
Why you’ll love my chocolate brioche recipe
Easy: Yeast dough can be a bit intimidating but if you follow my easy instructions below you’ll be able to easily make these soft and fluffy chocolate rolls.
Staple ingredients: This recipe uses only staple ingredients you most likely have on hand.
Crowd pleaser: Who doesn’t like brioche and chocolate? These soft chocolate chip buns are much loved by kids and adults alike.
Ingredients
- Flour – All-purpose flour or plain flour works well for this recipe.
- Milk – Full-fat milk gives the buns a rich taste and a soft texture. You can use lower-fat options as well.
- Butter – Unsalted grass-fed butter creates light and fluffy buns. You can use salted butter instead, simply omit the additional salt in the recipe.
- Yeast – Active dry yeast, instant yeast, or fresh yeast can be used as a leavening agent.
- Sugar – Granulated white sugar helps to activate the yeast and gives the buns their subtle sweetness.
- Egg – 1 large egg – free-range egg if it’s within your budget.
- Vanilla – Vanilla extract adds extra flavor to the buns. You can also use vanilla essence or fresh vanilla beans.
- Chocolate – Milk chocolate drops or mini chocolate chips both work well. You can choose dark chocolate if you like it less sweet.
- Salt – A pinch of fine sea salt helps round out the flavors. Table salt works as well.
Variations
- Classic bun shape: You can easily create 8 classic brioche buns or rolls instead of knotted buns using this recipe.
- Chocolate brioche bread: Instead of shaping individual buns you can create a simple log or braided log shape and bake it in a loaf pan.
- Chocolate filling: Simply shape classic rolls and add some chocolate chips or a large piece of chocolate to the center of the bun.
- Double chocolate buns: Add 2 tbsp of Dutch processed cocoa powder to create double chocolate buns.
- Triple chocolate buns: Add the cocoa powder as described above and drizzle the final buns with melted chocolate.
FAQ
How do you store brioche buns?
Brioche buns are best enjoyed fresh but you can store these buns in an airtight container at room temperature for 3 days. Reheat them slightly in the oven and add some extra butter when serving.
Can I freeze brioche buns?
Yes. You can freeze the shaped dough as well as the baked buns in a freezer-proof container for up to 3 months. Simply defrost at room temperature and either bake the dough or reheat the already baked buns in the oven or microwave.
How to make chocolate brioche buns
- Combine dry ingredients.
- Add wet ingredients including the activated yeast mixture.
- Place the enriched dough into the bowl for its first rise.
- Once doubled in size, roll out the dough into a 9×9 inch square, add the chocolate chips. Fold over the dough and cut it into 8 equal portions.
- Below: Using your hands, roll each portion into an 8-inch log. To make the knotted buns, start by creating a U shape with the log. Twist the two top ends around each other twice. Fold the twisted top down into the hole and tuck it in to make a knotted bun.
Related recipes
If you love brioche, make sure to check out the following recipes:
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Chocolate Brioche Buns
Incredibly soft and fluffy chocolate brioche buns made with buttery brioche dough and chocolate chips. They make an easy breakfast, handy lunchbox filler, or delicious afternoon tea.
Ingredients
Activate yeast
- 1 cup milk lukewarm
- 1 1/2 tsp active dry yeast
- 1 tsp sugar
Brioche dough
- 1/3 cup sugar
- 4 cups all-purpose flour sifted
- 1 pinch salt
- 1 tsp vanilla extract
- 1 egg whisked
- 1/3 cup butter unsalted
- 1/2 cup chocolate chips
Glaze
- 1 tbsp milk
- 1 egg yolk
Instructions
- In a small bowl, combine the lukewarm milk, dried yeast and 1 tsp of sugar and stir thoroughly. Set aside for the yeast to activate (bloom).1/3 cup sugar, 1 1/2 tsp active dry yeast
- In a large mixing bowl, combine the sifted flour, remaining sugar, and salt. Add the yeast mixture, the whisked egg, and vanilla extract. Mix everything with a handheld electric mixer or stand mixer with a dough hook on medium speed for about 5 minutes. The dough needs to be smooth and pass the windowpane test.1 pinch salt, 4 cups all-purpose flour, 1 tsp vanilla extract, 1 egg, 1/3 cup sugar
- Cut the unsalted butter into 1-inch cubes and knead it into the dough one after another on low speed.
- Scrape down the sides of the bowl and form a large ball of dough. Cover the bowl with a damp kitchen towel or plastic wrap. Let it rest in a warm spot for 45 minutes for the first rise.
- Line a baking tray with parchment paper.1/2 cup chocolate chips
- Transfer the soft dough to a lightly floured surface, roll it out into a 9×9 inch square using a rolling pin, and add the chocolate chips evenly. Roll the dough up from one end and cut the roll into 8 evenly sized portions.
- Using your hands, roll each portion into an 8-inch log. To make the knotted buns, start by creating a U shape with the log. Twist the two top ends around each other twice. Fold the twisted top down into the hole and tuck it in. Place it on the lined baking sheet and repeat the process for the other buns.
- Cover with a tea towel and let the rolled buns rest for about 15-20 minutes for a second time for the final proof.
- Preheat the oven to 180C/356F.
- Brush the chocolate chip brioche buns with the egg wash and bake them in the preheated oven for 20 minutes until golden brown. Let them cool down a little and serve them warm!1 tbsp milk, 1 egg yolk
Video
Notes
Make sure to fully activate the yeast before adding it to the dry ingredients. If it doesn’t bubble within a few minutes, the yeast might be too old. The milk needs to be lukewarm, not hot.
To test if the dough has finished proofing, gently poke the dough with your finger. It should leave an indentation and slowly spring back. If the dough springs back straight away, it needs a little longer. If it doesn’t spring back, you have over-proofed it in which case you can still use the dough but the buns will be denser.
After the first rise, gently fold the chocolate chips into the dough and shape the knotted buns before the second rise.
Don’t skip the second rise. After working the dough it’ll need time to rise and relax a little.
Nutrition
Calories: 423kcalCarbohydrates: 66gProtein: 9gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 69mgSodium: 89mgPotassium: 166mgFiber: 2gSugar: 17gVitamin A: 352IUVitamin C: 0.001mgCalcium: 66mgIron: 3mg
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