Though brioche is typically a breakfast bread, these buns are more suited to dessert. (Although, as a breakfast, they will certainly motivate your sleepyheads out of bed.)
Serves: 12Hands-on: 30 minutesTotal: 5 hours 15 minutesDifficulty: Medium
- 2⁄3 cup whole milk
- 2 3⁄4 cups sugar
- 1 3⁄4 tsp. active dry yeast (1 package)
- 1⁄4 cup cocoa powder
- 4 large eggs, divided
- 6 oz. unsalted butter, softened
- 1 tsp. plus 1 pinch kosher salt
- 5 cups bread flour
- 12 oz. bittersweet chocolate chips
- 1 Tbsp. water
- In a large bowl, combine milk, 1 cup sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Add cocoa powder, 3 eggs, butter, remaining sugar, and 1 teaspoon salt; stir to combine. Add enough bread flour to create a firm dough. Turn onto a floured surface and knead 8 to 10 minutes. Add flour only to reduce stickiness. Return to bowl, dust the top lightly with flour, and cover with plastic wrap. Rise at room temperature until doubled in volume, about 3 hours. Punch dough down, fold it in half, and rise again, until doubled, about 45 minutes.
- Line a baking sheet with parchment. Turn risen dough onto floured surface and pinch off baseball-sized pieces of dough. Roll each piece into a tight ball and rest 10 minutes. Using floured fingers, press each ball into a flat disk, about 1⁄2 inch thick. Place 1 tablespoon chocolate chips in the center, bring edges together to conceal chocolate, and pinch to close. Place onto prepared baking sheet seam-side down. Cover loosely with plastic wrap, and proof for 20 minutes. Preheat oven to 375°F.
- Combine remaining egg with a pinch of salt and a tablespoon of water, and brush lightly onto surface of brioche. Bake until golden brown, about 15 to 20 minutes. Cool on a rack.