I have a bit of an obsession with Brioche. My new favorite is these Chocolate Brioche Buns, which are small rounds of soft and tender Brioche with a piece of chocolate hidden in the center. You can use semi sweet or bittersweet chocolate, but my favorite is milk chocolate. Before baking I like to sprinkle the tops of the Brioche with pearl sugar which not only looks good but adds crunchy bits of sweetness. Absolutely perfect with a cup of coffee or tea.
A few notes on technique and ingredients. This dough is kneaded for a long time (20 to 25 minutes) which produces a strong dough that cleans your mixing bowl and is silky smooth (but not sticky). If you’re new to bread making, I would watch the video as I show you an easy way (the ‘window’ test) to determine if your dough has been kneaded to the correct consistency. After the first fermentation (proofing), I like to refrigerate the dough overnight. This improves the flavor of the Brioche and also makes the dough easier to work with.
As far as ingredients go, for the yeast, I like to use SAF Gold instant yeast which is used in baked goods that are high in fat and/or sugar. This type of yeast gives a good rise and it doesn’t need to be proofed. However, you can use active dry yeast for instant yeast, but you will need to increase the amount of yeast by about 20%. For the salt I like to use kosher salt. For the butter, I like to use unsalted butter.
More Recipes at Joyofbaking.com
Article and Demonstration by Stephanie Jaworski
Photo and Videography by Rick Jaworski
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