This recipe makes incredibly soft and easy chocolate brioche buns with pumpkin. The pumpkin gives them a great consistency and a nice flavor. They are perfect for breakfast and brunch, but also delicious to your coffee or as a snack to go!
Prep Time10 minutesmins
Zubereitung30 minutesmins
Gehzeit4 hourshrs
Gesamt4 hourshrs40 minutesmins
Servings: 10medium
Equipment
1 food processorwith dough hook
1 baking tray lined with parchment paper
Ingredients
600gwheat flour, type 405or all-purpose flour
90gsugarlight brown sugar or granulated sugar
15gfresh yeastor 5 g dry yeast (see tips & FAQ in the blog post)
150gplain yoghurtor greek yogurt, room temperature
Place flour, butter, salt, yeast mixture and pumpkin-yogurt-egg mixture in a food processor and knead for 5-8 minutes to form a smooth dough. If it is too thick (varies depending on the pumpkin puree) and does not combine well, add approx. 2-3 tbs of water. Then knead in the chocolate chips by hand.
Pour the dough into a bowl, cover with cling film and let it rise for 3 hours at approx. 25-30°C / 75-85°F. Halfway through the rising time, “fold” the dough once or knead it once. Cover again.
Place the dough on a lightly floured work surface and divide into 10 parts. Shape roughly into balls, place in a baking pan lined with baking paper, cover with a clean towel and let rise for an hour.NOTE: If the brioche buns are not made until the next day, they no longer need to rise, but rest covered in the refrigerator. On the next day, let rise at room temperature for 1 hour before baking.
Preheat the oven to 170°C /338°F top/bottom heat.
Whisk egg with milk. Brush the buns with the egg wash. Bake for about 30 minutes until the surface is lightly golden brown. After 20 minutes of baking, cover with aluminum foil to prevent them from getting too brown. Do the toothpick test or measure core temperature 91°C / 195°F to make sure the brioche buns are fully baked.
Carefully remove the buns from the baking tray and let them cool completely on a wire rack.