Chocolate Buns
Incredibly soft and fluffy chocolate buns made with buttery brioche dough and chocolate chips. They make an easy breakfast, handy lunchbox filler, or a delicious sweet snack.
Servings: 8 buns
Calories: 422kcal
Ingredients
- 1 cup milk lukewarm
- 7 g instant yeast
- 1/3 cup granulated sugar
- 4 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 egg whisked
- 1/3 cup butter unsalted
- 1/2 cup chocolate chips
- 1 tbsp milk
- 1 egg yolk
Instructions
- In a small bowl, combine the lukewarm milk and instant yeast and stir thoroughly. Set aside for the yeast to activate (bloom).7 g instant yeast, 1 cup milk
- In a large mixing bowl, combine the flour, 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.1/4 tsp salt, 4 cups all-purpose flour, 1 tsp vanilla extract, 1 egg, 1/3 cup granulated sugar
- Cut the butter into 1-inch cubes and knead it into the dough one after another on low speed.1/3 cup butter
- 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.
- 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.1/2 cup chocolate chips
- 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 a 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. Meanwhile, preheat the oven to 350F (180C).
- 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
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.
Storage: Chocolate brioche buns are best enjoyed fresh but you can store them in an airtight container at room temperature for 3 days. Reheat them slightly in the oven and add some extra butter when serving. For longer storage you can freeze the shaped dough as well as the baked buns in a freezer-proof container for up to 3 months.
Nutrition
Calories: 422kcal | Carbohydrates: 65g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 157mg | Potassium: 169mg | Fiber: 2g | Sugar: 17g | Vitamin A: 352IU | Vitamin C: 0.003mg | Calcium: 66mg | Iron: 3mg
