Chocolate Swirly Brioche Buns
So my dear friend Shelley was so excited when she got asked to host the Bread Baking Day #53! I’m so proud of her, not only because she is my friend, but because she’s pretty awesome at baking bread, too. And because she picked an awesome topic – swirly bread! How fun is that?! You could do anything you wanted, as long as it was swirly! I immediately knew that I wanted to replicate Shelley’s Chocolate Swirly Brioche Buns. They are utterly stunning and look so cool!
Mine look nothing like Shelley’s. This month has been crazy busy, I haven’t been feeling well, I totally left it to the last minute, and then I tried to bake with a tired and grumpy 2 year old who just wanted me to color with her. I know, I know. It didn’t help that I had to make the chocolate filling three flipping times before it finally set, and even then it wasn’t right (and totally my fault and attitude, too). Ultimately these buns did turn out, and they were super tasty. And even though they don’t look nearly as cool as Shelley’s do, I still liked them a lot!
300 grams flour
60 grams sugar
1 tsp yeast
125 grams milk
50 grams butter, room temperature and diced
In a large bowl, combine all the ingredients except for the butter and mix until it forms a rough ball.
Keeping the dough inside the bowl, start kneading in the butter until it forms a smooth ball (about 8 minutes).
Cover the dough with a cloth and leave at room temperature to double for 2 hours.
(make the chocolate filling, see recipe below)
Gently pat the brioche down and then roll it into a 30x20cm rectangle.
Place the chocolate filling in the center of the dough and fold the dough over it, sealing it together.
Roll the dough into a long rectangle and then fold each edge so that they touch each other in the middle, and then fold the dough in half.
Roll the dough out into a long rectangle and then repeat the folds.
Roll the dough out one more time, about 12″x8″.
Starting from the long side, roll the dough up to form a log.
Using a sharp knife, cut the dough into 1″ slices (about 12 of them)
Spray the wells of a 12-hole muffin tin and place each slice into one well, cut side up.
Cover loosely and allow to rest for 30-45 minutes.
Preheat the oven to 350F.
Bake the buns for 15-20 minutes and cool on a wire rack.
1/3 cup milk
1 egg white
1/4 cup sugar
3 TBSP flour
3 TBSP cocoa powder
1 1/2 TBSP butter
In a medium bowl, whisk together the egg white and sugar until combined.
Whisk in the cocoa powder and flour and beat until it is combined (it will be very thick)
Heat the milk slowly to boiling, and then slowly, slowly whisk it into the cocoa mixture (slowly, don’t cook your egg white!!)
Transfer the mixture back into the pan and cook over medium heat, stirring constantly, until the mixture thickens.
Turn off the heat, whisk in the butter until melted and incorporated.
Spread the mixture into a baking tray lined with plastic wrap and chill thoroughly.