Name: Easy Chocolate Brioche Buns
Prep time: 12 h
Cook time: 15 min
Total time: 12 h 15 min
Cuisine: French
Ingredients: 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) milk, lukewarm; 1/4 cup (60g) butter, softened at room temperature; 1 cup (approx. 200g) chocolate chips; 1 yolk + 1 Tablespoon milk, for brushing

Easy Chocolate Brioche Buns

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Author: Delphine Fortin
Prep Time: 12 hours
Cook Time: 15 mins
Total Time: 12 hours 15 mins
Yield: 16 brioches 1x
Category: Breads and brioches
Cuisine: French

Easy chocolate brioche buns are a perfect addition to your breakfast basket. They are soft, pillowy, and loaded with chocolate chips.

Ingredients

Scale

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) milk, lukewarm
1/4 cup (60g) butter, softened at room temperature
1 cup (approx. 200g) chocolate chips
1 yolk + 1 Tablespoon milk, for brushing

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Instructions

Sprinkle fresh yeast in a small bowl and stir with one or two tablespoons lukewarm milk and a little bit of sugar too. Set aside for about 10 minutes.
In a large mixing bowl or in a food processor, combine the flour with sugar and salt. Make a well in the center and add the egg, orange flower water, yeast and milk.
Stir well, then knead the dough for about 20 minutes by hand, or 10-15 minutes in a food processor until smooth. Add the softened butter, diced, then continue kneading until well incorporated. The dough must be smooth and slightly sticky.
If the dough is a little bit warm, let cool for a few minutes at room temperature, then add the chocolate chips and spread evenly in the dough.
Cover the dough with a cloth and let 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. Place the dough back in the bowl, cover with cling film, and place in the refrigerator for about 3 hours or ideally overnight.
Divide the dough into segments of 2.3 oz (65g) each and shape into small balls, rolling them smoothly with your hand on a lightly flour surface. Do not overwork or the chocolate will melt.
Brush with the yolk-milk mixture, cover, and let rise for 1 hour.
Preheat the oven to 350°F (180°C) and brush one more time with the yolk-milk mixture. Bake for about 15-20 minutes, or until the brioche are golden-brown. Transfer to a rack and let cool completely.