I’ve always wanted a KitchenAid mixer. Firstly because I think they look gorgeous, secondly I’d heard they make baking seem too easy, but mostly I wanted one to make Brioche. I have attempted it once before using the ‘dough hooks’ that my Breville Hand Whizz came with and it was a MAJOR fail. I had to abort the mission before the first rising – the eggs and butter just would not amalgamate. 🙁
When I purchased my KitchenAid a couple of months ago – on Sunday 19th August to be precise (!) – the sales assistant asked what I would first be making with my new best friend. I didn’t hesitate to announce “Brioche”!
Four days after buying my new appliance, we headed to Sydney for a bit of family time and I didn’t have a chance to use the mixer for a couple of weeks after returning home (mostly due to being totally in love with my new Cold Press Juicer.)
Yet, when I finally did set aside some time to christen Miss Sparkle, it was still Brioche on the agenda. It seemed quite timely that my other BFF in the kitchen had recently emailed a recipe for Chocolate Swirl Buns. Initially I thought ‘eh’ and was about to hit delete when I noticed the description detailing “buttery brioche dough”.
I made these on a Sunday morning, but we wound up having them after lunch as there were a couple of proving’s needed and I didn’t start early enough for them to make it as Morning Tea. It didn’t matter… they were perfect!
SO delicious. SO easy. And SO satisfying for my first attempt at Brioche. I hope they’re not like Macarons that were a flukey perfection the first time round and a miserable fail the following four attempts!
If you have a mixer, and you love brioche (or even if you don’t, trust me you soon will!) – give these a go.
- ½ C (120 ml) milk, warmed
- ¼ C (50 grams) sugar
- 2 t instant (rapid rise) yeast
- 1 large egg, at room temperature
- 2 C (250 grams) plain flour
- ½ t salt
- 3 T (45 grams) unsalted butter, at room temperature
- 225 grams dark chocolate, coarsely chopped
- ¼ C (50 grams) sugar
- ½ t ground cinnamon
- Pinch of salt
- 45 grams unsalted butter, at room temperature
- 1 large egg beaten with 1T milk or cream
- In the bowl of an electric mixer, combine the milk, sugar, and yeast and stir to blend. Add the egg, flour, and salt, and mix on low speed until a sticky dough begins to form. Mix in the butter until incorporated. Using the dough hook, knead on low speed for 10 minutes. (The dough will still appear loose and quite sticky, but it will firm up as it rises.)
- Transfer the dough to a bowl greased with butter and cover with glad wrap or a clean tea towel. Let rise until doubled in bulk, about 1 hour.
- Meanwhile, make the filling. Combine the chocolate, sugar, and cinnamon in the bowl of a food processor. Process in pulses until the chocolate is finely chopped with some parts appearing almost powdery. Add the butter and pulse again until well incorporated.
- Generously butter the wells of a 12 hole muffin tin. Once the dough has risen, turn it out onto a well floured work surface and gently deflate. Let it rest for 5 minutes. Roll into a very large rectangle, about 30 x 50 cms, sprinkling with flour as needed to prevent sticking.
- Sprinkle the filling over the surface of the dough. Tightly roll the dough up into a log, encasing the filling in a spiral pattern.
- Use a sharp serrated knife to slice the log into 12 equal pieces. Place each slice into the prepared muffin tin, with the cut side facing up. Cover loosely with glad wrap* or a towel and let rise 30 minutes.
- Preheat the oven to 180˚C. Lightly brush the tops of the buns with egg wash. Bake for 15-20 minutes or until puffed and golden brown. Transfer to a cooling rack and let cool briefly. Gently unmold the buns and let cool until just warm. Serve warm and enjoy!
- These are definitely best enjoyed the day of baking. Keep in airtight container.