Tuesday, October 13, 2020

EASY CHOCOLATE BRIOCHE BUNS


 


EASY CHOCOLATE BRIOCHE BUNS







If you're a breakfast lover like me, you're going to go bonkers with these cute chocolate buns. Made without dairy products, they are easy and only require a few steps.

INGREDIENTS

  • 1 egg
  • 1/2 cup (100 g) sugar
  • 20 g of fresh yeast (or 10 g of active dry yeast)
  • 1 teaspoon of salt
  • 1 cup (about 200 g) chocolate chips
  • 2 tablespoons of orange blossom water
  • 1 yolk + 1 tablespoon of milk, for brushing
  • 4 1/4 cups (500 g) all-purpose flour
  • 1 cup + 1 tablespoon (25 cl) of milk, lukewarm
  • 1/4 cup (60 g) butter, softened at room temperature

INSTRUCTIONS

First, sprinkle fresh yeast in a small bowl and mix with one or two tablespoons of lukewarm milk and a little sugar too. Reserve for about 10 minutes.


Then, in a large mixing bowl or in a food processor, combine the flour with the sugar and salt. Make a well in the center and add the egg, orange blossom 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, diced butter, then continue to knead until well incorporated. The dough should be smooth and slightly sticky.

If the dough is a little warm, let cool for a few minutes at room temperature, then add the chocolate chips and distribute evenly throughout the dough.

Cover the dough with a tea towel and let rise at room temperature for about 1 hour or until the dough has doubled in size.

When the dough is ready, pierce it a little to remove air bubbles. Return the dough to 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 (65 g) each and shape into small balls, rolling them gently with your hand on a lightly floured surface. Do not overwork or the chocolate will melt.

Brush with the yellow-milk mixture, cover and let rise for 1 hour.

Preheat the oven to 350 ° F (180 ° C) and brush again with the yellow-milk mixture. Bake for about 15-20 minutes or until the brioche is golden brown. Transfer to a wire rack and let cool completely. Happy Cooking Time.