Eat Pip-Life

How to make Chocolate Chip Brioche Buns

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Can you say Brioche Buns? Is it an oxymoron? Someone will tell me if so. It’s THE INTERNET, after all.

Perhaps it is an oxymoron, but what I am trying to tell you is that this is a brioche type dough – buttery and light – and that it’s baked with chocolate chips into little bun shapes.

Also, you could most definitely buy fancy and pricey chocolate chips for this and your buns would be amazing (tee hee!) but I used pretty low-class choc chips, because we are carefully budgeting on our grocery spend and they still turned out SUPER YUM!

Here is how to make them!

 

Chocolate Chip Brioche Buns
Makes 12

Brioche dough
375 grams of good quality plain flour
1 sachet of dried yeast
6o grams of caster sugar
1/2 teaspoon of salt
3 medium-sized eggs
1/4 cup milk
170 grams of cubed butter
150g of choc chips
1 teaspoon vanilla extract

egg wash: 1 beaten egg

Using a stand mixer and dough hook
Mix the flour, yeast, sugar and salt together.
Add the eggs, vanilla and milk.
Mix for 4 or 5 minutes until well combined.
Add the butter cubes in 3 or 4 goes.
Mix for 5 minutes.

 

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Add the chips and knead
Grease a large bowl.
Turn your dough out onto a lightly floured surface.
Shape into a rectangle.
Sprinkle choc chips on top as shown.
Fold the chips into the dough like a weird dough-y envelope, like this: Fold the top down to the middle. Fold the bottom up to middle. Fold each side in a little bit. Flip your dough and repeat. It’s an imprecise art, so don’t worry too much if you don’t get it ‘right’.
Pop the dough into the greased bowl. If it’s sticky, just scrape it up and plonk it in. It’ll be FINE!
Cover the bowl in plastic wrap to keep the dough cosy.
Put in a draught-free, warmish spot for 45 minutes.
THEN repeat the FOLDING process again.
Pop back into the bowl.
Cover and rise for another 45 minutes or so.
Good one.

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Shape the dough
Turn your dough out onto a lightly floured surface.
Cut into 12 fairly even pieces. (Don’t worry if you’re a bit uneven, we all are at times!)
Roll into balls. They can be perfect. Or just wonky. Up to you!
Pop balls onΒ a tray lined with baking paper. I brushed some butter on to, just for insurance.
Brush balls/buns with egg wash.
Bake for 30 minutes in a 350f/175c degree oven.
They should be lovely and golden and sweet smelling by then.

Cool on a rack or don’t worry about that. Just get cracking and gobble them up!
choc chip brioche buns 10
 

Let me know if you make these, okay? I made them at my house and they were super delicious. I think you should give them a whirl when you have a little bit of time up your sleeve! What else are sleeves for, if they’re not for brioche?!

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7 Comments

  • Reply
    Amanda
    July 2, 2017 at 3:29 PM

    I’m making these as a “can we be friends” present for a neighbour who was terrorised by my dog! I’ll be sharing them with another neighbour who has been a great help, and one who has been sick! Hopefully enough to go around…I’m new to the neighbourhood and dint know what else to do. ?

    • Reply
      Amanda
      July 2, 2017 at 5:28 PM

      Taste beautiful, but didn’t rise ? Choc rock cakes for the neighbours!

      • Reply
        Pip
        July 3, 2017 at 6:42 AM

        Might be a yeast issue, Amanda? I have made these lots of times and ONCE they didn’t rise (I put it down to yeast!) x

        • Reply
          Amanda
          July 16, 2017 at 6:56 PM

          Yes, I wondered the same thing Pip. I might have killed the yeast ? Or maybe just too cold?! To be sure, I’m making them again tonight ?, but with left over starter from my sourdough bread. Looking pretty springy so far ??

  • Reply
    Clare
    July 26, 2016 at 11:09 AM

    These are totes on my breakfast menu (ha, because of course we all have a breakfast menu…..!) for this week. Thanks x

  • Reply
    Nadine
    July 21, 2016 at 8:12 PM

    Oh Pip you really are the bomb! Definitely making these. Xx

  • Reply
    Kali
    July 21, 2016 at 3:32 PM

    Sounds so tasty! I definitely have to try them:-)

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