Brioche Buns Recipe with Chocolate and Almond
Angela Casley's brioche buns are best served straight from the oven
These brioche buns — filled with chocolate, cinnamon and figs — are best served straight from the oven but deliciously tempting to have onhand for unexpected guests.
BRIOCHE BUNS RECIPE WITH CHOCOLATE AND ALMOND
• 2 tsp dry yeast
• 1 tsp sugar
• ¼ cup warm water
• ½ cup milk
• ¼ cup sugar
• 1 egg
• 2 Tbsp coconut oil
• 3 cups plain flour
• 1 tsp cinnamon
• 100g softened butter
• 1 tsp vanilla bean paste
• 1 ½ cup roasted almonds, chopped finely
• ½ cup chopped dry figs
• ½ cup brown sugar
• 1 Tbsp cocoa
• 1 tsp cinnamon
• ½ cup chopped chocolate bits
• 1 egg, to brush tops
1. Preheat an oven to 180C. Lightly grease a 12 muffin tin tray and line bases with a round of baking paper.
2. Combine the yeast and sugar, then sprinkle over the warm water. Leave to sit in a warm place for 10 minutes until it is frothy.
3. In the large bowl of a kitchen mixer place the milk, sugar, egg and coconut oil and yeast mixture and beat until well combined. Slowly add the flour and cinnamon to form a soft dough. If you are not using a dough hook you may need to do the last bit by hand. Knead for 2 minutes on a lightly floured bench. Add a little extra flour if the dough is too sticky. Put it into a clean, lightly oiled bowl and place in a warm spot for about an hour until it has doubled in size.
4. Combine the butter and vanilla paste in a small bowl. In another bowl mix the nuts, figs, sugar, cocoa, cinnamon and chocolate.
5. Roll the dough on a lightly flour bench to a 30 x 40cm rectangle. Leaving a 2cm border, spread over the softened butter mixture. On top, sprinkle the nut mixture gently pressing in to the dough.
6. Roll into a log starting with the long side. Slice into 12 even sized pieces. Place into the muffin tin, cover with plastic wrap and leave to rest for 45 minutes until risen.
7. Brush the top with a little egg. Bake for 25-30 minutes. Leave to sit for a few minutes.
8. Enjoy while warm.Share this: