It’s not as complicated as it sounds, but the recipe the Pinterest image linked to was entirely in Spanish and when I put it into google translate it didn’t make the most sense. So, I found this recipe in English and started to work on that a couple weeks ago. The first time I made it, the chocolate layer came out pudding-like in texture, even after chilling overnight, and when I tried to slice the cylinder after rolling it up it just smeared gooey chocolate everywhere instead of leaving me with nice lines of contained chocolate, and the brioche part was a little too savory for me.
So, I made the brioche buns again, adjusting the chocolate filling to add more dark chocolate and less milk, which ended up making the chocolate layer the consistency of a refrigerated buttercream after a night in the fridge, which was exactly perfect. You want it soft enough to still be pliable and flexible, but firm enough that it can be sliced without oozing out everywhere when it’s all wrapped up in the dough.
I added a bit more sugar, and used satsuma juice and buddha’s hand zest in the dough for a nice citrus flavor, satsumas are like a very sweet tangerine, and buddhas hand is an incredibly floral citrus that is used entirely for its ridiculously flavorful zest and pith. You can feel free to substitute oranges for the satsumas and buddhas hand, though, if you can’t find any. That little bit of citrus mixed into the custardy rich dough of brioche with a smear of chocolate filling…well, it’s a great way to start the new year. I hope you’ll join me with these delicious brioche buns 🙂
Citrus and Chocolate Brioche Buns
- 3 1/2 cups bread flour
- 2 teaspoons instant yeast
- 1/2 cup lukewarm whole milk
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 5 eggs beaten until combined
- 2 tablespoons fresh-squeezed satsuma or orange juice
- 2 tablespoons finely grated buddhas hand or orange zest
- 1 cup unsalted butter softened
- 4 ounces dark 70% or 80% baker’s chocolate
- 1/3 cup plus 1 tablespoon whole milk
- 3 tablespoons unsalted butter
- 2 egg whites whisked
- 1/2 cup granulated sugar
- 6 tablespoons flour
- 5 tablespoons cocoa powder
- First, make the pre-ferment. Mix together 1/2 cup flour with the yeast and warm milk until just combined. Cover and allow to rest at room temperature out of direct sunlight for 30 to 45 minutes.
- In a medium bowl, mix together the remaining flour, sugar, and salt until combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the pre-ferment, eggs satsuma juice, and buddhas hand zest at medium low speed until combined. Reduce speed to low and add the flour mixture in 3 additions, allowing the flour to become absorbed after each addition. Turn the mixer off, cover the bowl, and let it rest for 10 minutes.
- Switch out the paddle attachment for a dough hook and turn the mixer on to medium low speed. Add the butter, 1/4 cup at a time, allowing the butter to become absorbed into the dough before each following addition.
- Once combined, turn the dough out onto a lightly floured surface and knead for 5 minutes. If the dough is too sticky, knead in a bit more flour. Once the dough is smooth and supple, pat it out into a rough fat rectangle shape and wrap it in plastic wrap. Refrigerate it for at least 4 hours or overnight.
- For the filling, heat the chocolate, milk, and butter in the top of a double boiler over simmering water placed over low heat. Stir constantly until the mixture is smooth. Remove the top pot of the double boiler from heat. Whisk in the egg whites and sugar until smooth. Add the flour and cocoa powder and stir until smooth and combined.
- Line a rectangle baking dish roughly 9 by 6-inches with plastic wrap, and empty the chocolate mixture into the pan, spreading it out with a spatula to smooth it. Place another sheet of plastic wrap over the top, and place the pan in the refrigerator for at least 4 hours or overnight.
- Thoroughly grease two muffin pans and set aside.
- When the dough has thoroughly chilled, roll it out on a lightly floured surface into large rectangle about 20 by 10-inches. Remove the top sheet of plastic wrap from the chocolate slab and flip the chocolate over onto the center of the dough rectangle, so that there’s about 2 inches of dough on either side width-wise and 5 and 1/2- inches of dough on either side lengthwise. Remove the plastic wrap from the top of the chocolate slab so that it is completely exposed. Fold the two longer dough ends over the chocolate until they overlap about 1 inch. Press down firmly along the edges of the dough around the chocolate slab to seal it in.
- Roll the dough out into a rectangle about 20″ long and 14″ wide, then fold the two ends so that they meet in the middle. Press down firmly to seal, and then roll the dough out again to another rectangle about 20″ long and 14″ wide. Fold the two ends so that they meet in the middle. Press down firmly to seal, and this time roll the dough out to a very long and skinny rectangle that is about 26″ long and 12″ wide. (The chocolate should start to show through parts of the dough since the brioche layers have become so thin, and that’s totally normal).
- Roll the dough width-wise into a cylinder, so the cylinder should be about 26″ long after it is rolled. Using a very sharp knife, cut the dough into roughy 2-inch thick slices and place each slice spiral side up in a well-greased muffin tin. If you find that the dough is getting soft and the chocolate is starting to smear, cover the entire cylinder in plastic wrap and place it in the freezer for 20 minutes.
- Once all of the dough has been sliced and placed in muffin pans, cover the pans with plastic wrap and allow to proof out of direct sunlight for 30 minutes to 1 hour, depending on how warm it is.
- Preheat the oven to 350 degrees Fahrenheit. Once risen, remove the plastic wrap from the pans and place in the oven. Bake for about 20 minutes, or until the buns are lightly golden on top.
Adapted from C Mom Cook