Mini Chocolate Brioche

Ingredients

• 260 ml lukewarm milk (Heat to 38–40°C; use 310 ml if omitting the egg.)
• 7 g instant yeast
• 30 g sugar (For the dough.)
• 1 egg (For the dough.)
• 500 g bread flour or all-purpose flour (Use flour with at least 12% protein.)
• 1 tsp salt
• 100 g softened butter (For the dough.)
• 80 g very cold butter (Freeze or chill until very cold, then grate over the dough.)
• 70 g sugar (For the filling.)
• 125 g chocolate chips (Source gives a range of 100–150 g.)
• 1 egg yolk (For the egg wash.)
• 1 tsp water (Mix with the egg yolk for the egg wash.)
• 60 g water (For the sugar syrup.)
• 60 g brown sugar (For the sugar syrup.)

Steps

1. 1

   Whisk the lukewarm milk and instant yeast together in a large bowl. Add the dough sugar and whole egg, then whisk again.

2. 2

   Add the flour, salt, and softened butter. Mix with a spatula, or use a lightly floured hand, until all of the flour is combined.

3. 3

   Cover the dough and let it rest for 3–5 minutes so it can settle.

4. 4

   Fold the dough up over itself, turning the bowl after each fold, about 10–20 times, until the dough is soft and supple. Alternatively, knead it by hand or use a mixer if preferred.

5. 5

   Flip the dough over, fold it in half, cover, and let it rest for 1 hour.

6. 6

   Place the very cold filling butter in the freezer to keep it chilled. Line a baking tray with parchment paper.

7. 7

   Turn the rested dough onto a lightly floured surface, roughly shape it into a rectangle, and roll it out.

8. 8

   Grate the very cold butter over the rolled-out dough. Sprinkle the filling sugar evenly over the butter, followed by the chocolate chips.

9. 9

   Cut the dough lengthwise down the middle to create two long portions.

10. 10

    Roll each portion up like a cinnamon roll, pressing it down slightly after each turn. Keep the seam side down.

11. 11

    Cut the rolls into pieces about 2.5 inches wide, using a knife to measure if helpful.

12. 12

    Arrange the pieces on the parchment-lined tray. They may be placed fairly close together. Cover and rest for 20 minutes.

13. 13

    While the buns rest, preheat the oven to 175°C.

14. 14

    Make the syrup by bringing the water and brown sugar to a boil, then simmering for 5 minutes. Transfer it to a bowl and let it cool.

15. 15

    Whisk the egg yolk and 1 teaspoon water together. Brush the rested buns with the egg wash.

16. 16

    Bake the buns at 175°C for 13–16 minutes.

17. 17

    Brush the buns with the cooled sugar syrup as soon as they come out of the oven.

18. 18

    Leave the buns in the tray for 10 minutes, then transfer them to a cooling rack.

Notes

The source says honey and melted butter may be used instead of the sugar syrup, but does not provide quantities. Store cooled brioche airtight at room temperature for about 3 days. To freeze, place the cooled buns in an airtight bag as soon as they are cool. Defrost the required amount airtight for about 1–2 hours; they can also be packed frozen for day trips or lunches. The source does not specify an exact yield; approximately 16 mini buns are estimated from two rolls cut into 2.5-inch pieces.

Nutrition per serving

• bread
• brioche
• sweet bread
• breakfast
• snack
• baked
• freezer-friendly
• lunchbox