I had been wanting to make these soft chocolate buns for a long time and finally decided to, but this time I didn’t eat them all at once. I made them, baked them, and froze them in bags, so I have breakfast ready for a few days, but they are also delicious as a snack. And yes, my dear ones, I can’t cook and eat everything all the time, sometimes I need to take a break, especially from eating, but how can you resist such delights? Yes, I succumbed to the temptation of these very soft brioche buns made with just 1 gram of yeast, making them digestible and very easy to prepare. I used the double dough technique, or starter, to make them nice and fluffy, and the slower rise allows for better preservation. I must say the result was fantastic, very similar to those that come out of a bag, only these are made with genuine ingredients and prepared with our hands. So let’s see how to prepare these delicious chocolate chip brioche buns.
- Difficulty: Medium
- Rest time: 20 Hours
- Preparation time: 40 Minutes
- Portions: 24 pieces of 1.6 oz
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 24 Chocolate Chip Brioche Buns
- 1 g fresh yeast
- 1.8 oz milk
- 1.8 oz water
- 3.5 oz Manitoba flour
- 2 teaspoons wildflower honey
- zest of 1 lemon
- zest of 1 orange
- 1 teaspoon vanilla extract
- 3.5 oz sugar
- 7.1 oz all-purpose flour
- 7.1 oz Manitoba flour
- 2.1 oz butter
- 1 egg
- 2.5 oz milk
- 2.5 oz water
- 3.5 oz chocolate chips
- 1 egg
- 0.7 oz milk
Tools
- 1 Bowl
- 1 Small bowl
- 1 Baking sheet
- 1 Parchment paper
- 1 Teaspoon
- 1 Spoon
- 1 Brush
Preparation Steps for Chocolate Chip Brioche Buns
In a small bowl, dissolve the yeast in water and milk, then add the flour and mix to obtain a cream. Let it rise. Rising times vary according to temperature, taking 2-3 hours at about 78-82°F to 12 hours at 54-57°F.
In a bowl, combine honey, vanilla extract, grated bio lemon, and orange zest. Stir and set aside until it’s time to make the dough.
Place the chocolate chips in the freezer.
In a large bowl, add the well-risen starter and dilute with water, mixing with a spoon. Add the milk and mix again. Then add the sugar and mix again. Add a little flour and mix to obtain a batter, then add the egg and mix again. Add a bit more flour and continue to mix with a spoon. Once you have a nice elastic mixture, add the flavored honey. Mix again. Add a little more flour and mix, then add the melted butter and mix. Add the floured, fridge-cold chocolate chips and mix again with the spoon. Only now add all the flour and work quickly by hand, even in the same bowl. Close the dough and let it rise in a warm place (in the oven with the light on and a cup of hot water, covered with cling film), in summer at room temperature, for about 4-6 hours. You can also work with a planetary mixer, in which case the chips should be added at the end, by hand.
Take the risen dough, make 2 series of reinforcement folds, just click to watch the tutorial. Then form a sausage shape with the dough and divide it into 24 parts, each portion weighing about 1.4-1.6 oz. On a surface, form each piece of dough into a smooth ball. Use a little flour on the work surface if necessary.
Arrange the brioche buns on a baking sheet lined with parchment paper or better silicone baking mats, 12 buns per tray, well spaced apart.
Let them rise in a warm corner for one or two hours, ideally in the oven with the light on and a cup of hot water so the steam won’t dry them out on the surface. No need to cover them.
Once the chocolate chip brioche buns are risen, brush them gently with a little beaten egg with a splash of milk.
Bake in a preheated static oven one tray at a time for about 15 minutes, until golden on the surface. Remove from the oven and let cool on a rack, then store in an airtight container. If you don’t consume them all in a couple of days, I recommend freezing some. Then, just take them out of the freezer and warm them up briefly, and they’ll be like freshly made, a delight.
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