Friday, December 3, 2010
Chocolate Filled Brioche Buns By Champa
Here comes the best bread on this blog - by Champa! These amazing brioche buns with chocolate inside them are truly delightful. Buttery, chocolaty and so airy, this elevates the humble bread to the status of a dessert. I am for sure going to try these out sometime very soon. Thanks so much for this post Champa, am so very glad to have it here. Without much further ado, lets read what the Bangalore Baker has to say.
Thanks Suma for letting me write a post on your blog. I feel honored.
My baking passion started after coming to U.S and having my own oven. Both my husband and I loved the bakery stuff that we get in Bangalore and Mysore area. Since we can't find all those things here, I started experimenting and making them. Then it moved on to making cakes, cookies and then to bread. As Suma pointed out, I can pretty much make bread out of any ingredient. If I had started blogging 5 years back, by then my blog would have been filled with yeast bread recipes.
I am sharing a simple brioche recipe. Brioche is a sweet egg and butter bread which originated from France. This is almost like a coffee cake. There are many brioche recipes and every one of them uses different amounts of eggs and butter. Since I am not very fond of baking with too much fat, I have adapted this using the least amount of eggs and butter to get the nice texture. I have tweaked a bit in baking process and baked them in muffin pans filling with couple of chocolate chunks. You can increase the amount of chocolate chunks to suit your needs.
All purpose flour - 2 2/3 cups
Milk - 1/3 cup warm
Butter - 1/4 cup or 4 TBSP softened
Sugar - 1/3 cup
Eggs - 2 Large lightly beaten
Salt - 3/4 tsp
Instant dry yeast - 2 1/4 tsp
Chocolate chunks - Scant 1/3 cup (You could use semisweet chocolate bars - 12 1 Oz bars)
Milk - for brushing the rolls before baking
Butter - for brushing after baking
Method: In a bowl, mix warm milk with sugar. Sprinkle yeast and let it froth for about 10 minutes. Add the butter, salt, beaten eggs. Slowly start adding flour. Make a smooth dough. Knead for about 5 - 8 minutes. Cover with a clean kitchen towel and let rise until double. It might take up to 2 hours unless it is warm where you live. Punch down the dough when it has doubled in bulk. Grease a muffin pan very well. Set aside. Divide the dough into 12 pieces. Flatten it and fill it with chocolate chunks or chips or bars. I used about 4 chocolate chunks for each bun. Cover up and pinch the edges together. Roll it smooth and place in the greased muffin pan. Repeat with the rest of the dough and cover with an oiled aluminum foil. Let rise for about 45 minutes to an hour till the dough has risen above the cup. Preheat the oven to 375 F. Brush the top of the rolls with some milk (You could give it an egg wash if you wish) and bake for 20 minutes or till deep golden on the top. Brush the rolls with some melted butter. Let it cool in the pan for about 10 minutes and then remove the buns from the pan. If you cut the roll when still warm, the chocolate will be kind of molten. It does harden as it cools. You could always warm it up in the slow oven before serving. Enjoy.