Description
These Chocolate Raspberry Swirl Brioche Buns combine rich brioche dough with a tart raspberry puree and melty dark chocolate chips, twisted into beautiful, bakery-style swirls. Perfect for brunch or a special treat.
Ingredients
Scale
Essential Ingredients:
- 450 grams frozen raspberries
- 240 ml water
- 2 tablespoons brown sugar (for raspberry puree)
- 1 teaspoon cinnamon powder
- 125 ml full-fat milk (warm, for yeast activation)
- 7 grams instant dry yeast
- 3 tablespoons brown sugar (for dough)
- 300 grams plain white flour
- 2 eggs (beaten)
- 75 grams butter (room temperature)
- 1 pinch salt
- 100 grams small dark chocolate chips
For Egg Wash:
- 1 egg
- 3 grams milk
Optional Add-Ons:
- Chopped hazelnuts or almonds
- A pinch of nutmeg or vanilla extract in dough
Instructions
- Make Raspberry Puree: In a saucepan, combine raspberries, 2 tbsp brown sugar, cinnamon, and water. Simmer until soft, blend, strain to remove seeds, and let cool.
- Activate Yeast: Warm milk slightly and mix with 1 tbsp brown sugar and yeast. Let sit until foamy, about 10–15 minutes.
- Mix Dough: In a bowl, sift flour and salt. Stir in remaining brown sugar. Add yeast mixture and beaten eggs. Mix to form sticky dough.
- Knead & Add Butter: Knead dough for 10 minutes, then incorporate butter gradually. Continue kneading until soft and elastic.
- First Rise: Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Punch & Fold: Punch down risen dough, fold, cover again, and let rest for another hour.
- Divide & Roll: Divide dough into 8 pieces. Roll each into a 1/4-inch thick rectangle.
- Fill: Spread raspberry puree over each piece, sprinkle with chocolate chips.
- Roll & Shape: Roll each into a log. Slice lengthwise, twist the halves, then coil into buns.
- Arrange & Proof: Place buns on a parchment-lined tray. Cover and let rise for 1 hour until puffy.
- Egg Wash: Mix 1 egg and 3g milk. Brush over buns for shine.
- Bake: Preheat oven to 180°C (350°F). Bake buns for 10–15 minutes until golden.
- Cool & Serve: Let buns cool slightly before serving warm.
Notes
- Use high-quality dark chocolate chips for best flavor.
- Raspberry puree can be made ahead and refrigerated.
- Buns are best enjoyed fresh, but can be stored in an airtight container for 2 days.
- Prep Time: 2 hours 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 bun
- Calories: 310
- Sugar: 18g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: chocolate raspberry brioche buns, raspberry swirl bread, brioche breakfast buns, homemade sweet rolls