Embark on a culinary journey with these Decadent Brioche Buns, perfected using the Tangzhong method to ensure unparalleled softness and moisture. Filled with a luscious chocolate custard that melds beautifully with the tender crumb of the brioche, these buns offer a symphony of textures and flavors that are simply irresistible. This recipe combines traditional bread-making techniques with the indulgent touch of chocolate, creating a treat that’s both comforting and luxurious.
Why You’ll Love This: The Tangzhong method, a technique originating from Asian baking, involves cooking a portion of the flour and liquid (water and milk) before adding it to the dough, resulting in brioche buns that stay soft and fresh longer than their traditional counterparts. The rich chocolate custard filling adds an element of surprise and delight, making each bite a decadent experience. Whether you’re a seasoned baker or new to the art, this recipe promises satisfaction in every aspect, from the process to the final, delectable product.
Perfect Occasion: These brioche buns are ideal for special breakfasts, brunches, or as a refined addition to afternoon tea. They’re perfect for celebrating milestones, holidays, or any occasion that calls for something a bit more special than the ordinary. Serve them at your next gathering to impress your guests, or enjoy them as a luxurious treat with your morning coffee or tea.
Decoration Tips: Once baked, these buns can be dusted with powdered sugar for a simple yet elegant finish. For an extra touch of indulgence, drizzle with a thin chocolate glaze or garnish with chocolate shavings and a light sprinkle of sea salt to enhance the chocolate flavor. Present them on a beautiful serving platter alongside fresh berries for a pop of color and freshness.
For the Tangzhong:
- 100g water
- 80g milk
- 30g flour
For the Brioche Dough:
- 430g flour
- 50g sugar
- 1 large egg
- 9g salt
- 75g milk
- 18g fresh yeast
- Prepared Tangzhong
- 50g butter, softened
For the Chocolate Pastry Cream:
- 200g milk
- 1 large egg
- 50g sugar
- 15g cornstarch
- 100g chocolate, finely chopped
Instructions:
- Start with the Tangzhong: In a saucepan, whisk together water, milk, and flour. Heat the mixture until it thickens and begins to boil, then remove from heat, cover, and let it cool.
- For the dough: In a mixing bowl, combine flour, sugar, egg, salt, milk, yeast, and the cooled Tangzhong. Knead until smooth, then incorporate the softened butter. Continue kneading until the dough is elastic and pulls away from the bowl. Cover and let it rise until doubled in size.
- Prepare the chocolate pastry cream by heating milk in a saucepan. In a bowl, whisk together the egg, sugar, and cornstarch; then temper with the hot milk. Return the mixture to the saucepan and cook until thickened. Remove from heat, stir in chopped chocolate until melted and smooth. Cool before using.
- Form the risen dough into buns, filling each with a dollop of chocolate pastry cream. Let them rise again until puffy.
- Brush the buns with beaten egg and bake at 190°C (374°F) for approximately 25 minutes, or until golden brown.
Enjoy these luxurious brioche buns, where every bite brings you the soft, tender textures of Tangzhong bread and the rich, velvety flavors of chocolate custard. A perfect treat for any occasion or simply to make any day special.
