Ricardo’s Chocolate Brioche Buns
Lindt EXCELLENCE Ecuador 75% Cacao Dark Chocolate Bar, 100g
- 1 cup (250 mL) milk, warm
- ¼ cup (60 mL) sugar
- 3 ¼ cups (810 mL) all-purpose flour
- 1 tbsp (15 mL) instant dry yeast
- 1 tsp (4 mL) salt
- 1 egg, at room temperature
- ½ cup (125 mL) unsalted butter, melted
- 1 bar (100 g) Lindt EXCELLENCE Ecuador 75% Cacao dark chocolate, roughly chopped
- 1 egg, lightly beaten, for brushing
Lindt Chocolate In This Recipe
With the rack in the middle position, preheat oven to 350°F (175°C).
Combine milk and sugar in a small bowl.
In a large bowl, combine flour, yeast and salt. With a wooden spoon or with your hands, add milk mixture, egg and butter to dry ingredients, working vigorously until a dough begins to form.
Place dough on a floured work surface and knead for about 5 minutes, or until dough is smooth. Form a ball and place in a lightly oiled bowl. Cover with a damp cloth and let rest in a warm, humid place (see note) for 10 minutes.
Line a 17×12-inch (43×30-cm) baking sheet with parchment paper.
Place dough on a lightly floured work surface. While kneading, add the chopped chocolate. Divide dough into 8 equal pieces. Shape into balls by rolling them with your hands on the counter, then place on the baking sheet. Let rise for about 45 to 60 minutes in a warm, humid place, or until balls double in size.
With a brush, lightly coat the buns with the beaten egg. Bake for 25 to 30 minutes. Let cool then drizzle brioche buns with espresso chocolate ganache if desired. Enjoy!
NOTE: A microwave is a perfect place to make dough rise. By placing a cup of just boiled water next to the dough, the interior will become a warm, humid place.
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