These brioche buns are super soft, buttery and melt in the mouth. Dotted with chocolate chips, they are scrumptiously indulgent to eat when they are fresh out of the barbecue. If only Easter was year-round!
½cupcup milk, lukewarm
3tbsptablespoons caster sugar
3tsp teaspoons dry yeast
15 ½cupscups bread flour *see note (plus extra if needed)
3tspteaspoons mixed spice
1tspteaspoon cinnamon
½tsp teaspoon salt
4 eggs, lightly whisked
140ggrams unsalted butter, softened
200ggrams dark chocolate chips
20g grams unsalted butter, melted, to glaze
2tbsp tablespoons honey, warmed
FOR CHOCOLATE FLOUR PASTE
⅓cup cup bread flour or plain flour
1tbsptablespoon cocoa powder
3tbsp tablespoons water
1
In a jug, combine the warm milk, sugar and yeast. Stir gently and set aside in a warm place for 5 to 10 minutes or until the mixture is frothy.
2
Mix together the bread flour, mixed spice, cinnamon and the salt in a large bowl or bread maker. Create well in the centre, pour in the yeast mixture and eggs. Combine the mixture into a soft dough (mixture will be sticky, add a little more flour if it is too wet). Knead until the dough comes together.
3
Add the butter in three portions, kneading after each addition. Once the butter has incorporated, knead for 5 minutes. Transfer the dough to a greased bowl, cover in plastic wrap and let stand in a warm environment for 1 hour or until doubled in size.
4
Knock back the dough and incorporate the chocolate chips, folding and kneading the dough. Divide into 12 portions. Line a baking tray with baking paper and place the balls of dough onto the tray, evenly spacing with a 4cm gap. Loosely cover with greased plastic wrap.
5
Leave to stand in a warm environment for 30 minutes to 1 hour at room temperature, or until doubled in size.
6
Prepare your barbecue for indirect cooking over medium-low heat (170°C to 190°C). Using a pastry brush, gently brush the buns with the melted butter. To make the chocolate cross; combine all the chocolate flour paste ingredients in a small bowl. Pour into a piping bag or ziplock bag. Cut the corner off the bag and pipe a cross onto each bun.
7
Place the tray on and bake the buns over indirect medium-low heat for 20 to 25 minutes.
8
Once cooked, remove from the barbecue. Slide the buns onto a cooling rack and brush the buns with the melted honey. Leave the buns to rest for 10 minutes. Best enjoyed warm, can be served with butter.
NOTE
9
For best results, use bread flour as it will provide a much lighter and fluffier texture. Alternatively, you can use plain flour for a more traditional hot cross bun texture.
Ingredients
½cupcup milk, lukewarm
3tbsptablespoons caster sugar
3tsp teaspoons dry yeast
15 ½cupscups bread flour *see note (plus extra if needed)
3tspteaspoons mixed spice
1tspteaspoon cinnamon
½tsp teaspoon salt
4 eggs, lightly whisked
140ggrams unsalted butter, softened
200ggrams dark chocolate chips
20g grams unsalted butter, melted, to glaze
2tbsp tablespoons honey, warmed
FOR CHOCOLATE FLOUR PASTE
⅓cup cup bread flour or plain flour
1tbsptablespoon cocoa powder
3tbsp tablespoons water
Directions
1
In a jug, combine the warm milk, sugar and yeast. Stir gently and set aside in a warm place for 5 to 10 minutes or until the mixture is frothy.
2
Mix together the bread flour, mixed spice, cinnamon and the salt in a large bowl or bread maker. Create well in the centre, pour in the yeast mixture and eggs. Combine the mixture into a soft dough (mixture will be sticky, add a little more flour if it is too wet). Knead until the dough comes together.
3
Add the butter in three portions, kneading after each addition. Once the butter has incorporated, knead for 5 minutes. Transfer the dough to a greased bowl, cover in plastic wrap and let stand in a warm environment for 1 hour or until doubled in size.
4
Knock back the dough and incorporate the chocolate chips, folding and kneading the dough. Divide into 12 portions. Line a baking tray with baking paper and place the balls of dough onto the tray, evenly spacing with a 4cm gap. Loosely cover with greased plastic wrap.
5
Leave to stand in a warm environment for 30 minutes to 1 hour at room temperature, or until doubled in size.
6
Prepare your barbecue for indirect cooking over medium-low heat (170°C to 190°C). Using a pastry brush, gently brush the buns with the melted butter. To make the chocolate cross; combine all the chocolate flour paste ingredients in a small bowl. Pour into a piping bag or ziplock bag. Cut the corner off the bag and pipe a cross onto each bun.
7
Place the tray on and bake the buns over indirect medium-low heat for 20 to 25 minutes.
8
Once cooked, remove from the barbecue. Slide the buns onto a cooling rack and brush the buns with the melted honey. Leave the buns to rest for 10 minutes. Best enjoyed warm, can be served with butter.
NOTE
9
For best results, use bread flour as it will provide a much lighter and fluffier texture. Alternatively, you can use plain flour for a more traditional hot cross bun texture.
