Chocolate brioche buns recipe
" data-orig-size="887,1200" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Chocolate Easter brioche buns" data-image-caption="" />Easter is around the corner and I decided to give one of my favorite bread dough recipes a chocolate twist for the occasion. This brioche dough is enriched with milk, egg and butter making it extra delicious and soft. It’s really easy to work with and utterly divine to eat!
Chocolate Easter brioche buns with chocolate glaze
" data-orig-size="769,1200" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Chocolate Easter brioche buns" />
Chocolate brioche buns with chocolate icing for Easter
" data-orig-size="800,1200" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Chocolate Easter brioche buns" data-image-caption="" height="1140" eos="" width="760" data-medium-file="https://cupcakesandcouscoussite.files.wordpress.com/2024/03/img_0213.jpg?w=200" data-permalink="https://cupcakesandcouscous.com/2024/03/17/double-chocolate-brioche-easter-buns/img_0213/" />I’ve doubled the chocolate in this bun recipe, why not eh? There’s a layer of chocolate spread between the pastry layers, and the cooked buns are topped with a rich chocolate glaze. Be sure to spread this on while the buns are still warm.
I’ve included step by step photos below to make the process even easier. I hope you’ll enjoy making these double chocolate buns!
How to twist and roll a chocolate bun
" data-orig-size="3500,3300" sizes="(max-width: 760px) 100vw, 760px" data-image-title="How to roll a chocolate bun" aperture="aperture" />DOUBLE CHOCOLATE EASTER BUNS
- Servings: Makes 12
Chocolate buns
- 450 g white bread flour
- 5 ml (1 tsp) fine salt
- 10 ml (2 tsp) white sugar
- 7 g instant yeast
- 40 g butter, melted
- 125 ml freshly boiled water
- 140 ml milk
- 1 large egg, lightly beaten
- vegetable oil, for greasing
- extra flour, for dusting
- 150 g chocolate spread, softened
Chocolate glaze
- 180 g icing sugar
- 20 g cocoa powder
- 2.5 ml (½ tsp) vanilla extract
- 90 ml fresh cream
1.) Place the flour, salt and sugar in the bowl of a stand mixer and mix to combine. Stir in the yeast.
2.) Place the butter in a jug. Stir in the water and milk. Add the egg and whisk together with a fork to combine. Add the liquid to the flour mix and use the dough hook attachment to combine the ingredients and knead the dough until soft and stretchy. Alternatively, mix everything together and knead by hand.
3.) Remove the dough from the bowl and brush the inside of the bowl lightly with oil. Place the dough back in the bowl, cover and leave in a warm place for 1-2 hours to rise and double in size.
4.) Line a large baking tray with baking paper and set aside.
5.) Lightly dust the work surface with some flour. Halve the dough and roll each piece into a rough 30cm square. Try to get the squares roughly the same size. Spread the chocolate spread onto one of the squares. Carefully lift the other square and place it on top of the chocolate spread so that you have two layers of dough with chocolate in between. (See photos above.)
6.) Cut the square into 12 equal strips. Take the ends of one of the strips, one in each hand, and twist them in opposite directions to create a spiral of pastry. Then, starting at one end roll the spiral into a disc and tuck the end under the bun. Place on the lined tray and repeat with the other strips. Set the tray aside in a warm place for 30 minutes.
7.) Preheat the oven to 180ºC. Bake the buns for 20 minutes, or until baked through. Leave to cool for a few minutes.
8.) To prepare the glaze sift the icing sugar and cocoa into a bowl. Add the vanilla and cream and mix until smooth, it will be thick. Spread a spoonful of glaze over each warm bun and serve.
