Chocolate & Cardimon Brioche Buns

Makes 10 to 12

 The children will be so pleased with themselves after mastering these buns. Serve them for Sunday brunch or prepare mini ones for a casual coffee morning for mums and dads from school. If you don’t have special brioche moulds, just make a loaf.  

  

2 tsp dried yeast
2 tbsp golden caster sugar
125ml warm milk
3 eggs
450g strong white bread flour, divide in ½
½ tsp salt
160g butter, softened
3 to 4 cardamom pods
100g chocolate drops
Egg wash, beaten, for glazing

  1. In a large mixer bowl, dissolve the yeast, sugar and warm water and allow to foam. Insert the whisk attachment add one egg at a time, beating after each addition until the mixture is combine. Add ½ the flour. Change to the dough hook attachment and continue to work on a low speed for 5 minutes. Add the remaining flour and beat again for a further 5 minutes. Cover the dough loosely with plastic wrap and place in the fridge for at least 8 hours or overnight (you can keep it up to 24 hours in the fridge).
  2. In the meantime, dry roast the cardamom pods until the pods burst open, Discard the husks and crush the seeds in a pestle and mortar.
  3. Brush your brioche tray or moulds with oil.
  4. Allow the dough to come to room temperature. Beat the butter into the dough, adding in a tbsp or 2 of flour if you feel that it is too sticky. Add the crushed cardamom seeds and chocolate drops to the dough. Allow to rise for a further 2 hours or until it doubles in size.
  5. Divide the dough into 24 balls - 12 balls that are smaller for the top of the brioche. There are a few ways of shaping. Place a smaller ball on top, and using a floured handle of a wooden spoon, push through the centre of the dough OR shape the smaller ball into a point at the one end, make a small hole in the larger ball and fit them together and place in the tin.    
  6. Loosely cover with oiled plastic wrap and leave in a warm place for about 25 to 30 minutes.
  7. Brush with egg wash and bake for 25 minutes or until golden brown and cooked through.

 

Fine foodCatherine FilvioGood living

Contact

Ballyknocken House & Cookery School
Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
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