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Chocolate Cherry Brioche Buns

Name: Chocolate Cherry Brioche Buns
Ingredients: 6 tablespoons (90g) whole milk; 3 tablespoons (24g) all-purpose flour; 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; 1 tablespoon (15g) water; 1 large (50g) egg, room temperature

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

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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 10×8-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.

Recipe by Bake From Scratch.