Chocolate Chip Brioche Buns are soft, tender and just the right amount of sweet. The perfect sweet bun to have for breakfast, a snack or even dessert!
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Chocolate Chip Brioche Buns
The great thing about these Brioche buns is that they are so easy to make but once you have made them you feel like you’re a professional pastry chef! While not a quick bread, they are definitely simple enough to make with your kids, your sous chefs!
Brioche bread originally isn’t sweet but with the addition of sugar and chocolate chips, we take the brioche bun and make it a sweet treat. I have also made a Simple Yogurt Brioche Bread which is quite nice and light. If you are looking for a loaf, try this one!
If you’re a baking family, this brioche bun recipe is a fantastic addition to your baking list. It does take some patience as there are two different rise times but it’s important to not skip this step and to let the yeast do its job.
If you are not a baking family, there is no better time to start than now! Your kids will love this easy recipe and will be able to break up their activity time and find something to do during the rise times. Once you’re done, you’ll have the perfect chocolate chip brioche buns that are delicious on their own or can be used for a variety of other dishes such as Easy Bread Pudding.
What makes Brioche different than regular bread?
Traditionally a French pastry bread, a brioche bun is in the same category as a croissant or a danish. It’s lighter, more tender and usually uses a heavy amount of butter and fat giving it that flaky texture. In my recipe, you’ll notice that I do not use the traditional amount of butter and yet they are still the most tender and best brioche sweet bun you’ll have!
What can I eat with these sweet buns?
With the addition of chocolate chips it officially becomes a dessert/breakfast bread which means you can not use it for anything like a burger or turkey sandwich (that’s right, it’s the law) but if you are wanting to omit the chocolate chips for a more savory bun, by all means, enjoy your hamburger!
How do you warm up brioche buns?
If you are looking to warm up your chocolate chip brioche buns to get a slightly toasted effect, simply put them in the oven at 350 degrees for approximately 5 minutes until you have that light crunchy toasty delicious bun!
How to store them
Wrap each sweet bun individually in plastic wrap and they will keep in the freezer for up to 2 months. If you are not thinking that far ahead or don’t think you’ll have any leftovers (don’t blame you!) keep them wrapped or in an airtight container and they will keep at room temperature for up to 3-4 days.
How do you make Chocolate Chip Brioche Buns?
For this recipe, you are definitely going to want to use a stand-up mixer. There is A LOT of mixing and if you were to attempt it by hand, it would take much longer.
In the bowl of the mixer mix together sugar and water and sprinkle the yeast on top. Let it sit and then stir to combine. Add half the flour to the bowl and start to knead with the dough hook. Add remaining flour and salt and continue mixing.
Add butter a little at a time, continuing to knead for the remainder of the time. Add the chocolate chips at the end.
Place dough on a lightly floured surface, folding over 3-4 times, creating a ball. Transfer to a lightly oiled bowl, making sure all sides of the dough are greased. Cover in plastic wrap and proof until the dough has risen to triple in size.
Transfer dough to a lightly floured surface, flatten and fold over 4-5 times. Form dough into 8 smaller pieces of dough (this is where your potential loaf becomes buns instead), smooth into balls and place them on a parchment-lined cookie sheet. Cover in plastic and let rise again until doubled in size.
Your long wait is officially over! Once they have risen, preheat your oven and make your egg wash using a mix of egg and water. Brush each bun with egg wash and bake until lightly golden brown with that beautiful thin brown crust. Remove from the oven and move immediately to a wire rack to cool.
Serve with your favourite jam or enjoy it as is!
Chocolate Chip Brioche Buns
- 1/2 cup +2 tablespoons lukewarm milk (2% - 105F / 40C) (150 grams)
- 2 tablespoons granulated sugar
- 1 teaspoon active dry yeast
- 2 cups all purpose flour (divided) (260 grams)
- 1/2 teaspoon salt
- 2 tablespoons butter (softened)
- 1/4 cup mini chocolate chips (45 grams)
- 1 egg
- 1 tablespoon water
- In the bowl of the stand up mixer, mix the lukewarm milk* and sugar together then sprinkle the yeast on top, let sit 5 minutes then stir to combine. Add half the flour, with the dough hook start to knead add the remaining flour and salt and continue kneading for 4 minutes, then add the butter a little at a time, kneading between additions, then continue to knead for 7 minutes, in the last minute add the chocolate chips.
- Place the dough on a lightly floured flat surface, flatten the dough slightly with the palm of your hand and fold over 3-4 times, place the dough in lightly oiled bowl, roll the dough to lightly cover with oil, cover the bowl with plastic wrap and let rise in a warm draft-free area for 2-3 hours or until tripled in bulk.
- Then move the dough to a lightly floured flat surface, lightly butter your hands and fold the dough 4-5 times.
- Form the dough into 8 pieces of dough approximately 1 1/2 ounces (40 grams) each, form into a smooth ball and place them on a parchment paper lined cookie sheet about 2 inches apart, cover with plastic and let rise 2-3 hours or until doubled in bulk.
- Pre-heat oven to 400F (200C).
- In a small bowl beat well the egg and water.
- Brush the buns with the egg wash and bake for approximately 12 minutes, check at 8 minutes and if browning too much then cover with foil and continue baking. Move immediately to a wire rack to cool. Enjoy!
*If the dough is too dry add more milk a tablespoon at a time.