As we return to school and ease back into our routines, a little treat now and then can be just the thing to keep us going. Soft, pillowy brioche buns loaded with chocolate chips are the perfect treat! Brioche is simple, so it is an excellent starting point if you have never made bread before. It takes a while to feel comfortable baking bread, and your first couple attempts might not be quite what you anticipated, but with some practice, it will become easy.
Begin by gathering the following ingredients:
20g fresh yeast (or 10g active dry yeast)
4 1/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
2 tablespoons orange flower water
1 cup + 1 tablespoon milk, lukewarm
1/4 cup (60g) butter, softened at room temperature
1 cup (approx. 200g) chocolate chips
1 yolk + 1 tablespoon milk, for brushing
When the ingredients are prepared, mix the yeast with two tablespoons of lukewarm milk and a teaspoon of sugar together in a small bowl. Set the mixture aside for about ten minutes.
Meanwhile, in a large mixing bowl or in a food processor, combine the flour with the sugar and salt using a spatula. Make a well in the center and add the egg, orange flower water, yeast mixture, and milk. Mix the ingredients with a spatula until they are thoroughly combined before turning the dough onto a lightly floured work surface and kneading it by hand for about twenty minutes. Alternatively, use a stand mixer to knead the dough for ten to fifteen minutes. The dough should be smooth and slightly sticky.
If the dough is a little bit warm, let it cool for a few minutes at room temperature before adding the chocolate chips. Spread them evenly throughout the dough. Then cover the dough with a cloth and let it rise at room temperature for about 1 hour or until the dough has doubled in size.
When the dough is ready, punch it a little bit to remove any air bubbles. Then, cover the bowl with cling wrap and place it in the refrigerator for about three hours or ideally overnight.
Next, divide the dough into segments of 2.3 oz (65g) each and shape them into small balls, rolling them smoothly with your hand on a lightly floured surface. Do not overwork the balls or the chocolate will melt.
Line a baking sheet with parchment paper or a silicone baking mat, and arrange the buns onto it. Place the egg yolk in a small bowl with a tablespoon of milk and mix well. Brush each bun with the yolk-milk mixture, and then cover the sheet of buns with cling wrap and allow them to rise for one hour.
Then, preheat the oven to 350 degrees Fahrenheit (180 degrees Celcius), and brush the buns one more time with the yolk-milk mixture. Bake the brioche for about 15-20 minutes or until they are golden-brown. Transfer them onto a cooling rack, and allow them to cool completely before serving.
These delightful buns are just the treat for a special breakfast or quick snack. When rolling the dough into balls, make sure they are smooth and there are no cracks in the dough. I was so worried about the chocolate chips melting that I did not roll the balls enough, so they ended up a bit lumpy rather than smooth, but they still tasted wonderful! When you need something to munch on during class or while working on homework, just grab one and enjoy these soft, pillowy treats!
Delphine Fortin. “Easy Chocolate Brioche Buns.” Dels Cooking Twist, 28 Nov 2018, https://www.delscookingtwist.com/easy-chocolate-brioche-buns/.
Image Credit: https://www.delscookingtwist.com/wp-content/uploads/2018/11/Easy-Chocolate-Brioche-Buns_8a.jpg