Mini Chocolate Brioche Buns

Ingredients

• 🥛Lukewarm milk260ml
• 🧫Instant yeast7g
• 🍬Sugar30g
• 🥚Egg1
• 🌾Bread or AP flour500g
• 🧂Salt1 tsp
• 🧈Softened butter (dough)100g
• 🧈Cold butter (filling)80g
• 🍬Sugar (filling)70g
• 🍫Chocolate chips100-150g
• 🥚Egg yolk (egg wash)1
• 💧Water (egg wash)1 tsp
• 💧Water (syrup)60ml
• 🍬Brown sugar (syrup)60g

Method

1. 1Whisk together lukewarm milk and instant yeast, then add sugar and egg and whisk again.
2. 2Add flour, salt, and softened butter, mixing with a spatula until flour is fully combined.
3. 3Cover and rest for 3–5 minutes, then fold the dough over itself 10–20 times (turning the bowl after each fold) until soft and supple.
4. 4Flip dough over, fold in half, cover, and rest for 1 hour. Place cold butter in freezer to chill.
5. 5Line a tray with parchment paper.
6. 6Roll dough into a rectangle, grate cold butter over it, sprinkle with filling sugar and chocolate chips.
7. 7Slice dough in half lengthwise and roll each half up tightly, seam-side down. Press slightly to flatten after rolling.
8. 8Cut into 2.5-inch pieces and spread on prepared tray. Cover and rest for 20 minutes. Preheat oven to 175°C (347°F).
9. 9Make syrup: bring water and brown sugar to a boil, simmer for 5 minutes, then cool in a bowl.
10. 10Brush buns with egg wash (egg yolk mixed with water) and bake for 13–16 minutes until golden.
11. 11Brush with cooled syrup immediately after removing from oven. Rest in tray for 10 minutes, then transfer to cooling rack.
12. 12Cool completely before storing airtight at room temperature (3 days) or freezing (thaw 1–2 hours before serving).