The chocolate buns are delicious brioche filled with dark chocolate without butter. They are prepared in one day, are soft, and can be kept for a few days in a food bag. Also available in a lactose-free version.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 2 1/3 cups Manitoba flour
- 1 cup milk (lactose-free with less than 0.01% lactose or plant-based)
- 1/4 cup sunflower oil
- 2 1/4 tsp fresh yeast
- 1/2 tsp salt
- 1 egg
- 1/4 cup sugar
- 1 vanilla bean
- 1 lemon (grated zest)
- 3.5 oz dark chocolate
- 1 egg
Tools
- 1 Mixer
- 1 Baking Tray
Steps
In the mixer’s bowl, dissolve the yeast in milk or plant-based beverage.
Add the flour and start the machine.
Once the dough has formed, add the sugar, grated lemon zest, vanilla seeds, and the egg.
Continue working, then add the salt and the oil little by little.
Let the dough work until it’s shiny and well combined. Finally, add the dark chocolate cut into small pieces or chocolate chips, allowing it to be absorbed for a few seconds. This operation can also be done by hand on a work surface.
Let the dough rise until it doubles at about 75°F.
Turn the dough out onto a lightly floured work surface.
Give a round of tight folds.
Cut pieces of 2 oz and form balls.
Place the buns on a baking tray lined with parchment paper.
Cover with plastic wrap and let rise at 79°F until doubled.
Brush with beaten egg.
Bake at 350°F for about 15 minutes in a preheated static oven.Remove from the oven and let cool. They can be glazed with a sugar and water syrup or simply dusted with powdered sugar.
Advice
They can be stored in a sealed bag for 4-5 days.
FAQ (Questions and Answers)
Can I make the chocolate buns with sourdough?
Yes, it is possible to use sourdough. Replace the fresh yeast with 5 oz of sourdough and decrease flour to 2 cups and milk to 3/4 cup.
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