Italian chocolate brioche (Print Version)
# Ingredients:
→ Dough
01 -
240 g bread flour (2 cups)
02 -
250 g all-purpose flour (2 cups + 2 tbsp)
03 -
1 tsp salt
04 -
2½ tsp instant yeast
05 -
28 g dutch-processed cocoa powder (¼ cup)
06 -
2 large eggs, room temperature
07 -
75 g granulated sugar (~⅓ cup, slightly heaped)
08 -
240 g whole or 2% milk (1 cup, warm ~35°C)
09 -
¼ cup neutral oil (vegetable or canola oil works)
10 -
½ tbsp vanilla extract
→ Egg Wash
11 -
1 tbsp whole or 2% milk
12 -
1 large egg
→ Whipped Cream Filling
13 -
2 cups chilled heavy cream
14 -
4 tbsp cocoa powder, sifted
15 -
⅔ cup powdered sugar, sifted
16 -
A small pinch of salt
# Instructions:
01 -
Combine all dough ingredients in a stand mixer bowl fitted with a dough hook. Knead slowly until it turns into a smooth dough. It might stick slightly to the bottom, but it shouldn't cling to the sides.
02 -
Put the dough in a lightly oiled bowl, cover it up, and let it sit somewhere warm for 1–2 hours or until it doubles in size.
03 -
Line a baking tray with parchment paper. Set aside for later.
04 -
Take the dough out of the bowl and cut it into 8–12 even portions using a knife or dough cutter. Weighing ensures uniform buns, but if you're okay with different sizes, that works too.
05 -
Each piece should be formed into a ball by flattening it slightly in your hand, folding the edges toward the center, and pinching them together. Place the seam side down on a work surface, cover it lightly with your hand, and roll it in small circles to make it smooth and round.
06 -
Arrange the shaped dough balls on the prepared baking tray, cover them up, and let them rise for 30 minutes to an hour until they puff up nicely.
07 -
Preheat your oven to 175°C. Mix together the egg and milk for your egg wash. Once the buns are risen, brush them with the wash and stick them in the oven.
08 -
Bake on the middle rack for about 16 minutes. Since cocoa makes color changes hard to spot, tap the bottoms – they'll sound hollow when ready. Let them cool on a wire rack.
09 -
As the buns cool, whip the cream, cocoa powder, powdered sugar, and salt together until you get medium-firm peaks. Keep the whipped cream chilled in the fridge.
10 -
Once the buns are fully cooled, slice a cut through the middle but make sure not to split them completely. Pipe in the whipped cream filling (a piping bag makes this easier). Smooth it out with a spatula or knife.
11 -
Dust the buns lightly with powdered sugar just before serving.
# Notes:
01 -
Only fill the buns you're planning to eat soon because once stuffed, they need to be refrigerated, which can dry out the bread a little.
02 -
Feel free to include jam, fruit, or chocolate chips in the filling along with the whipped cream.