Hot Cross Choc and Pear Brioche Buns
The first time I made brioche was with a friend during Sixth Form. Using Albert Roux's recipe, we made a beautifully rich (and expensive!) dough, but we failed to cook it all the way through: it was just so big. We spent an afternoon peeling off the edible edges, discarding the middle. However, my love for brioche was undimmed and I have subsequently made many brioche-based buns. This recipe is my preferred way of using brioche: chocolate and pear (as in Poire Belle Helene) is a spectacular combination, and the brioche elevates their flavour further still. A little twist on the classic hot cross bun, these will be enjoyed by all.
Makes about 20 buns.
Ingredients
For the buns
Method
1. Warm the milk slightly so that it's just warm. Transfer to a bowl and sprinkle the yeast over the milk and mix lightly.
2. Add the flour, eggs, and the yeast-milk mixture to a stand mixer bowl, and mix for 10 minutes using the dough hook, until it's smooth and elastic.
The first time I made brioche was with a friend during Sixth Form. Using Albert Roux's recipe, we made a beautifully rich (and expensive!) dough, but we failed to cook it all the way through: it was just so big. We spent an afternoon peeling off the edible edges, discarding the middle. However, my love for brioche was undimmed and I have subsequently made many brioche-based buns. This recipe is my preferred way of using brioche: chocolate and pear (as in Poire Belle Helene) is a spectacular combination, and the brioche elevates their flavour further still. A little twist on the classic hot cross bun, these will be enjoyed by all.
Makes about 20 buns.
Ingredients
For the buns
- 7g easy bake/instant yeast
- 100ml just-warm milk
- 500g plain flour
- 5 eggs
- 30g cocoa
- 7g salt
- 350g unsalted butter
- 60g caster sugar
- 120g dried pear, chopped into small pieces
- 100g dark chocolate, chopped into small pieces
- 1 egg, beaten (for brushing the buns)
- 75g plain flour
- 5 tbsp water
Method
1. Warm the milk slightly so that it's just warm. Transfer to a bowl and sprinkle the yeast over the milk and mix lightly.
2. Add the flour, eggs, and the yeast-milk mixture to a stand mixer bowl, and mix for 10 minutes using the dough hook, until it's smooth and elastic.
2. Towards the end of the mix, add the cocoa and salt and continue mixing. Beat the butter and sugar in a bowl together, and then add a small amount at a time to the chocolate dough, and continue kneading using the stand mixer. Each time, make sure the butter-sugar has been fully incorporated before adding the next batch. It will look like it's never going to all get incorporated but it will eventually come together. Mix for a further 5 minutes. The dough will be glossy.
3. Add the chopped pears and chocolate and mix briefly again until fully distributed.
4. Leave the dough in the bowl covered with a tea towel for about 2 hours, until the dough has doubled. At the end of the rise, knock back the dough and then transfer it to the fridge for 2 hours, covered with a tea towel.
5. After two hours in the fridge, place the dough on a lightly floured surface and divide into approximately 20 pieces, each about 70g each. Shape into small balls, place on a baking tray about 1cm apart, and flatten them slightly (like you're making burgers!). Leave to rise for 30 minutes, covered with a tea towel. Meanwhile pre-heat the oven to 200°C (fan), 220°C (non fan).
6. Brush the tops with a beaten egg, being careful not to let the egg dribble down the sides. Mix the flour and water together to form a thick paste; add the water a little at a time and stop as soon as you've reached paste consistency. Pour the paste into a piping bag fitted with a small, round nozzle. Pipe each bun with a cross.
7. Bake for 18 minutes in the oven, and then transfer to a cooling rack. Serve with butter.