Chocolate Cherry Brioche Buns
With a blend of the soft, buttery richness from the brioche combined with the decadent chocolate and tart cherries, these buns are a treat that’s both elegant and comforting . These buns procure their magical power from Tangzhong, a paste or roux made from milk and flour. It has two essential purposes: lock in moisture while keeping your buns light and bouncy and keep them fresher longer.
Yield 20 buns
Ingredients
Tangzhong
- 6 tablespoons (90g) whole milk
- 3 tablespoons (24g) all-purpose flour
Dough
- 2 2/3 cups (333g) all-purpose flour, plus more for dusting
- 3 tablespoons (36g) granulated sugar
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
- 2 1/4 teaspoons (6.75g) kosher salt (see note 1)
- 1/2 cup (120g) warm whole milk (120°F/49°C to 130°F/54°C)
- 2 large (100g) eggs, room temperature
- Tangzhong
- 1/2 cup (113g) unsalted butter, cubed and room temperature
- 1/2 cup (85g) coarsely chopped bittersweet chocolate
- 1/2 cup (64g) finely chopped dried cherries
Egg Wash
- 1 tablespoon (15g) water
- 1 large (50g) egg, room temperature
Instructions
- Make Tangzhong: In a small saucepan, whisk together milk and flour; cook over medium-low heat, whisking constantly, until thickened, whisk leaves lines on bottom of pan, and an instant-read thermometer registers 150°F (66°C). (Mixture will look like mashed potatoes.) Transfer to a small bowl and let cool until an instant-read thermometer registers 130°F (54°C) or until room temperature. Makes about ⅓ cup. (See note 2 for tip)
- Make dough: In the bowl of a stand mixer, whisk together 1⅔ cups (208 grams) flour, sugar, yeast, and salt. Add warm milk, eggs, and Tangzhong; using the paddle attachment, beat at low speed until combined, about 1 minute. With mixer on low speed, gradually add remaining 1 cup (125 grams) flour, beating until a shaggy dough forms; scrape sides of bowl.
- Switch to the dough hook attachment. Beat at medium-low speed until dough becomes smooth, elastic, and slightly tacky, about 8 to 11 minutes. (Dough should pull away from sides of bowl.) With mixer on medium-low speed, add butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition (7 to 8 minutes total). Increase mixer speed to medium, and beat until a smooth, elastic dough forms, about 10 minutes. Reduce mixer speed to low; add chocolate and cherries, beating until evenly distributed.
- First rise: Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 to 1½ hours.
- Line baking sheets with parchment paper.
- Shape buns: Turn out dough onto a clean surface, and punch down dough. Press dough to a 10x8-inch rectangle. Divide dough into 20 portions (about 45 grams each). Using the palm of your hands, gently roll each portion into a smooth ball. Place 3 to 4 inches apart on prepared pans.
- Final rise: Cover with lightly greased plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
- Preheat oven to 375°F (190°C).
- Egg wash: In a small bowl, whisk together water and egg; gently brush over tops of risen buns.
- Bake: Bake until golden brown and an instant-read thermometer inserted near center registers 190°F (88°C), 8 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans and let cool completely on a wire rack.
Notes
- Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
- Tangzhong Pro Tip: Keep your instant-read thermometer on hand because things move quickly once the mixture begins to thicken. If the Tangzhong overcooks, it will lose its elasticity and moisture you want in the buns.
