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Indulgent Chocolate Raspberry Swirl Brioche Buns You’ll Crave

Chocolate Raspberry Swirl Brioche Buns
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brief description including Chocolate Raspberry Swirl Brioche Buns

Ingredients

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  • 2 cups frozen raspberries
  • 1/4 cup water
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon powder
  • 1 cup full fat milk
  • 2 teaspoons instant dry yeast
  • 1/4 cup brown sugar
  • 4 cups plain white flour
  • 2 eggs, beaten
  • 1/2 cup butter (at room temperature)
  • 1 teaspoon salt
  • 1 cup small dark chocolate chips
  • 1 egg (for wash)
  • 1 tablespoon milk (for wash)

Instructions

  1. Prepare the Raspberry Puree In a medium saucepan, combine 2 cups of frozen raspberries, 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon, and 1/4 cup of water. Heat over medium heat until it reaches a gentle boil, allowing the sugar to melt and the raspberries to soften, about 5 minutes. Blend until smooth, then strain through a sieve to remove seeds. Cool the puree to room temperature.
  2. Activate the Yeast Gently warm 1 cup of full-fat milk in a saucepan until it's warm to the touch but not hot. Remove from heat and whisk in 1/4 cup of brown sugar and 2 teaspoons of instant dry yeast. Let this mixture stand for 10-15 minutes until it becomes frothy.
  3. Combine Dry Ingredients In a large mixing bowl, sift together 4 cups of plain white flour, 1 teaspoon of salt, and the remaining 1/4 cup of brown sugar. Make a well in the center and add the activated yeast mixture along with 2 beaten eggs. Using a wooden spoon, gently mix until a sticky dough forms.
  4. Knead the Dough Transfer the sticky dough onto a floured surface and knead for 10 minutes until it becomes smooth and elastic. Gradually incorporate 1/2 cup of room temperature butter, kneading until fully incorporated. Place the dough in a greased bowl, cover with a damp cloth, and let it proof for 1 hour.
  5. First Proofing Once the dough has risen, gently punch it down to release excess air. Fold it over a few times, then cover it again and allow it to proof for an additional hour.
  6. Shape the Buns Divide the dough into 8 equal pieces. Roll each piece into a rectangle about 8x4 inches. Spread a generous layer of raspberry puree and a handful of small dark chocolate chips on each rectangle. Roll the dough tightly into a log, cut it in half lengthwise, twist the halves together, and form into a round shape.
  7. Second Proofing and Egg Wash Place the shaped buns on a lined baking tray, leaving space for rising. Cover them with a cloth and let them proof for another hour. Preheat your oven to 350°F (180°C). Just before baking, brush each bun with an egg wash made of 1 beaten egg mixed with 1 tablespoon of milk.
  8. Bake the Buns Bake the buns in the preheated oven for 10-15 minutes, or until they’re golden brown and sound hollow when tapped on the bottom.

Notes

  • Store the baked buns at room temperature in an airtight container for up to 3 days.
  • For longer freshness, refrigerate in an airtight container for up to a week.
  • Freeze unbaked shaped buns on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.

Nutrition

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