This Chocolate Raspberry Swirl Brioche Buns recipe is perfect for breakfast, brunch or simply as an indulgent everyday snack!
Servings: 8Brioche Buns
Author: A Baking Journey
450grams (2 cups)Frozen Raspberries
240ml (1 cup)Water
125mlFull Fat Milk
7gr (1,5 teasp.)Instant Dry Yeast
300gr (2 cups)Plain White Flour
75gr (2,5 oz)Butter at room temperature
100gr (3,5 oz)Small Dark Chocolate Chips
3gr (1 teasp.)Milk
Put the Frozen Raspberries, Brown Sugar and Cinnamon Powder in a small pot and cover with the water. Bring to a boil until the sugar has melted and the raspberries are soft.
Blend the raspberry puree until smooth, then pass through a sieve to remove all the seeds. Set aside to cool down.
Chocolate Raspberry Brioche Buns
Put the Milk in a heat-proof bowl and slightly heat it up. It shouldn't be warmer than 24, 25' Celsius. If you don't have a thermometer, simply put use your finger to test the temperature. If you are feeling a small burn, it is too hot.Add 1 tbsp of Sugar and whisk until melted, then add the Instant Dry Yeast. Give it a quick stir then set aside for 10 to 15 minutes to activate the yeast. You should then see bubbles or foam on top of the milk (refer to note 1 if nothing happens)
In a large bowl, sift in the Flour, Salt and the rest of the sugar. Create a small well in the centre of the dry ingredients and add the beaten eggs and the milk with the yeast.Using your fingers, incorporate the dry ingredients with the liquid ingredients starting from the centre and slowly making your way to the edge of the ball until all the flour is mixed in.
Knead the dough until it starts to become uniform and there is no more dry flour in the bowl. The dough will be quite sticky at this point.Cut the Butter at room temperature into very small cubes and add them to the dough. Knead it well until all the butter has been incorporated and you cannot see small pieces of butter.
At this point, you may want to transfer the dough onto your kitchen bench to knead it more easily. The dough will still be very sticky as the gluten is still developing; that is normal! You do not want to add to much flour to avoid creating a heavy dough but do not worry, as you are kneading the dough on your bench, it will get drier and drier and should stop being so sticky (refer to note 2). Knead the dough for at least 10 minutes (yes, workout!).
After 10 minutes of kneading, place the dough in a clean, dry bowl and cover with a towel or cling wrap. You can slightly coat the bowl with flour if you are scared that the dough will stick to it. Note that if the dough is still a bit sticky, that is ok!Leave the dough to proof at room temperature for at least an hour, or until it has doubled in size. If it is cold in your kitchen, you will need to place the dough in a warmer environment (20 to 25' Celsius) for it to rise.
After the first proofing, the dough should have doubled in size. Now on to the most fun step of the recipe: punch the dough in its centre to remove all the air that the yeast will have created. Then fold the dough on itself a few times, taking on of the edge with your hands and folding it on the centre of the dough. Recover the dough with the towel and let it proof again for at least an hour.
After the second proofing, remove the dough from the the bowl and quickly knead it to get rid of the air again, then cut it into 8 pieces. If you want to be very precise, you can weight the dough first to know exactly how much each bun should weight. Place the individual doughs on your bench or a cutting boards covered with a little bit of flour.
One after the other, roll the doughs into a long rectangle using a rolling pin. Cover the rolled dough with the Raspberry Puree and sprinkle some Chocolate Chips over. Roll the dough into a rope-line shape, slice it in half on its length then twist the two ropes around each other and create a round bun with the twisted ropes. Place each twisted buns on a baking tray lined with baking paper.
Once all your Brioche Buns are twisted, shaped, and resting on a baking tray, make the egg wash: mix 1 Egg with 3gr of Milk then brush the glaze over the buns. Let the buns proof one last time for 1 hour.
Preheat your oven on 180' Celsius. After the last hour of proofing, your buns should have risen again. Add a second coating of wash.When at the right temperature, place your Chocolate Raspberry Swirl Brioche Buns in the oven and bake for 10 to 15 minutes.
If you do not see foam/bubbles on top of the milk, that means that the yeast is not activated. The milk was either not warm enough to activate it, or the yeast was too old and thus not active. You can first try to slightly re-heat the milk with the yeast then wait again, but if nothing happens still, it means that the yeast is not right and you need to use a different packet.
You can rub your kitchen bench with a little bit of olive oil on a towel before starting to knead the dough. This will prevent your dough from sticking to the bench and make it easier to knead.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com