Glossy chocolate brioche buns

Think light, soft, pillowy buns - a simple brioche dough bursting with chocolate bits and just the right amount of spice. Are you more of a brioche loaf lover? No problem. This recipe can be used to create the most fabulous loaf - simply increase the baking time. These glossy little buns are sensational served warm. You’ll need to start them a day ahead as they need to prove overnight.

  • 250g white bread flour
  • 25g caster sugar
  • 5g salt
  • 12g instant yeast
  • 150g whole eggs, at room temperature
  • 50ml water, at room temperature
  • Pinch of ground cinnamon
  • Pinch of ground nutmeg
  • 125g unsalted butter, at room temperature, cubed
  • 125g good-quality milk chocolate, roughly chopped
  • Vegetable oil spray, for greasing
  • 50g whole egg
  • 1 tsp full-cream milk

1. Place the flour, sugar, salt and yeast in the bowl of a stand mixer with a dough hook attachment and mix on medium speed for about a minute. Place the eggs and water in a bowl and whisk to combine. Stream the egg mixture into the flour mixture with the mixer on low to medium speed.
2. Add the cinnamon and nutmeg and mix to incorporate - ensure there are no dry ingredients remaining on the bottom of the bowl. Continue to mix on medium speed for ten minutes.
3. With the mixer running, gradually add the butter cubes over five minutes. Once the butter has been incorporated, continue to mix for a further 15 minutes. Finally, add the chocolate and mix well to incorporate.
4. Transfer the dough to a bowl lightly greased with vegetable oil spray and cover tightly with clingfilm. Set aside to prove at room temperature for 30 minutes. Place in the fridge overnight.
5. Lightly spray your work surface, scales and hands with vegetable oil spray, then divide the dough into ten pieces and roll into balls. Place the balls on a baking tray lined with baking paper, ensuring there is enough space between them to allow them to spread out. Cover loosely with clingfilm and leave to sit at room temperature for 3½-4 hours.
6. Preheat the oven to 170C fan (325F).Make an egg wash by whisking the egg and milk together in a bowl and brush it over the surface of the dough balls, then bake for about 13 minutes, until golden brown.
7. Remove the buns from the oven and leave them to cool slightly before serving.
The buns are best eaten within two to three days of baking. Store them in an airtight container at room temperature.

Chocolate All Day: Recipes for Indulgence Morning, Noon and Night, by Kirsten Tibballs - The Chocolate Queen, is published by Murdoch Books, price £22

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