Go Back Email Link
–+ servings
Close-up of a chocolate knotted bun on a cookie rack. A couple of buns and a linen tea towel are blurred out in the background.

Chocolate Brioche Buns

Caro Jensen
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.
5 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Course Bread
Cuisine German
Servings 8 buns
Calories 423 kcal

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 9x9 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
Keyword Chocolate, easy
Loved this recipe?Please leave a 🌟 star rating on this recipe. Thanks!