Easy recipe for mini chocolate brioches buns, soft and fluffy mini brioches buns stuffed with chocolate, a delicious tea or coffee break snack!
There’s nothing easier than making these sweet and fluffy brioches, all the ingredients except chocolate are dumped in the bowl of a stand mixer, the dough is kneaded, full proof every time.
The brioche dough is then proofed an hour, then the brioches are formed and proofed a second time for 30 minutes.
I stuffed my brioches with chocolate squares from bars that I needed to finish, they can be stuffed with chocolate chips or Nutella.
Brioches could also be stuffed with pastry cream, vanilla cream cheese or any jam.
To stuff the brioches:
These chocolate mini brioches are delicious on the day they are made, they can be frozen in a freezer bag. The recipe can be halved if needed.
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
If you're looking for dessert, sweet treats or candy recipes, please browse my "sweet" category for more propositions.
1/3 cup + 1 tbsp. (90 g.) butter
1 cup (235 ml) milk
4 tbsp. (40 g.) sugar
1 tbsp. (10 g.) active dry yeast
4 cups (565 g.) all-purpose flour
2 tsp (11 g.) salt
2 large eggs (about 100g)
24 (110 g.) Chocolate squares (2 squares per brioche)
1/4 cup (60 g.) sugar
1/4 cup (60 ml) water
Toppings: Pearl Sugar
In a sauce pan or into your micro-wave oven, heat the milk and butter, ideally the temperature should be below 120°F (48°C) before adding the yeast, if necessary let cool
Place milk/butter mixture into stand mixer bowl; add the yeast, sprinkle with 1 tbsp. sugar, mix with a spoon to dissolve the yeast and let the yeast proof for 10 minutes or until the mixture starts to foam
Add the flour and salt, on low speed and with the dough hook attachment, mix until the flour and the liquids come together
Add the eggs, one at a time, continuing to knead then increase mixer speed to medium low, add the remaining 3 tbsp. of sugar, one at a time, and continue kneading until a smooth, slightly sticky elastic dough ball forms (about 7 minutes). Adjust flour and water as need
Grease/oil a bowl with olive oil, finish kneading the dough by hand and form a ball, place dough into the bowl, turning it over so that it is oiled on top and bottom, cover with plastic wrap and set aside in a warm place until dough has doubled in size, about 1 hour
Remove dough onto a lightly floured surface; press down to deflate; divide into 12 portions
Slightly flatten each portion, place 2 chocolate squares or a tbsp. of chocolate chips int the center, roll portions into balls and place on a baking sheet lined with a greased aluminum foil (don’t flatten the center of portions too much or the chocolate will be too close to the top and will pierce the dough). Cover dough with a lint free kitchen towel and allow to double in size in a warm place, for about 30 minutes
Preheat your oven to 350°F (175°C), lightly brush each brioche with an egg wash. Into the oven for 25 to 30 minutes, or until golden and sounds hollow inside when tapped on the bottom, remove from oven
Make a simple syrup, in a small bowl add 1/4 cup water and 1/4 cup sugar, microwave to boil, immediately brush the top of brioches with the syrup, press a few sugar pearls, let cool completely
These chocolate mini brioches are delicious on the day they’re made, they can be frozen in a freezer bag
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