Chocolate Brioche Buns

Feb 13

Feb 13 Chocolate Brioche Buns

Traditional brioche and chocolate brioche swirled together with a dark chocolate filling. A pretty amazing Valentines or other special occasion breakfast treat if you ask me. Pillowy soft, buttery, chocolatey…Yum. You can make them the night before and put them in the oven in the morning. Done and done.

Brioche dough can be tricky to work with, the quantity of butter in the dough can make it very sticky. I followed a recipe from America’s Test Kitchen that yielded a dough that was nice and easy to work with once it was chilled for a short time. I did have trouble with the filling separating - which you can see a little in the photos - and I have no idea why. It’s just melted chocolate, butter, and cocoa with an egg white whisked in once cooled. Maybe an egg white that was too watery? Could using Dutch process cocoa have been a mistake? Thoughts are welcome. I would definitely make these again and see what happens. The separating didn’t affect the flavor at all.

Speaking of cocoa, I used black cocoa in the dough to achieve for that nice, dark swirl and rich flavor. Mmmmmmm. I’ll definitely do that again next time.