Mastering Homemade Raspberry Chocolate Chip Brioche Buns: A Delightful Baking Journey
Imagine waking up to the irresistible aroma of freshly baked bread, rich with butter, sweet with chocolate, and tangy with raspberries. These delightful Raspberry and Chocolate Chip Brioche Rolls are not just a treat for your taste buds; they’re also incredibly fun and rewarding to create in your own kitchen. Whether you’re a novice taking your first steps into the world of homemade bread or a seasoned baking expert seeking a new challenge, this brioche buns recipe is designed to guide you to absolute perfection. Get ready to embark on a baking journey that will fill your home with warmth and your plate with pure joy.
[feast_advanced_jump_to]
Why You’ll Adore These Raspberry Chocolate Chip Brioche Rolls
There’s a special kind of magic in biting into a perfectly baked brioche bun, and these Raspberry and Chocolate Chips Brioche Rolls elevate that experience to new heights. They are much more than just a homemade bread recipe; they are a truly indulgent delight, ideal for a luxurious breakfast, a festive holiday brunch, or simply as an anytime sweet treat that brightens your day.
The beauty of this recipe lies in its captivating blend of flavors and textures. The light, airy, and buttery brioche dough provides the perfect canvas for the vibrant tartness of raspberry puree, beautifully complemented by the rich, melting pockets of dark chocolate chips. It’s a symphony of sweet and tangy, soft and slightly firm, that appeals to every palate.
Just like our beloved Chocolate Chip Brioche Bread and the festiveChocolate Brioche Wreath, these individual brioche buns offer an engaging baking process. The hands-on experience of kneading, shaping, and watching the dough transform is incredibly satisfying. Plus, their stunning swirled appearance makes them a showstopper on any table, guaranteed to be adored by both kids and adults alike. They’re a testament to the joy of baking from scratch and sharing something truly special.
Understanding Brioche: The French Art of Sweet Bread
Brioche is a revered classic of French baking, renowned for its distinct richness and tender texture. Unlike traditional bread, brioche is elevated through a generous incorporation of Eggs and Butter, alongside milk and sugar, which bestow upon it a uniquely light, fluffy, and incredibly moist crumb. This rich composition sets it apart from everyday loaves, giving it a characteristic golden crust and a subtly sweet flavor profile.
While often referred to as a “bread,” brioche more accurately falls into the esteemed category of “Viennoiserie.” This term describes a range of baked goods that bridge the gap between bread and pastry. Viennoiseries, like croissants and pains au chocolat, are made using similar techniques to bread, involving yeast-leavened dough, but are enriched with ingredients such as eggs, butter, milk, and sugar. This enrichment results in a more decadent and often sweeter product, perfect for breakfast or as a luxurious snack.
Brioches can be enjoyed simply plain, allowing their buttery essence to shine, but they are often filled with an array of delectable ingredients like fresh fruits, decadent chocolate, or sweet jams. Their versatility and irresistible appeal make them a quintessential breakfast item, a wonderful accompaniment to coffee, or a delightful dessert, especially when filled with the vibrant combination of raspberries and chocolate, as in this recipe.
The Art and Patience of Making Brioche Buns
The foundation of this exquisite recipe—the very essence of brioche bread—draws its inspiration from an incredible culinary treasure I discovered months ago. Penned by the celebrated French Pastry Chef Rodolphe Landemaine, his book, “The Complete Guide to Baking: Bread, Brioche and other Gourmet Treats,” is, without exaggeration, one of the most comprehensive and inspiring baking guides I’ve ever encountered. While I typically collect cookbooks to browse for ideas, this particular volume captured my attention so completely that I devoured it from cover to back in a single day!
What makes this book, and by extension, this brioche recipe so exceptional? It’s not just the sheer number of diverse bread and baked goods recipes it contains, but the extraordinary clarity and detail with which each is presented. Illustrated with precise drawings and step-by-step photographs, Chef Landemaine demystifies complex French pastry techniques, making them accessible to home bakers. For anyone eager to delve into basic bread making and master authentic French pastry, I cannot recommend this book highly enough. It transformed my understanding and appreciation of dough work, and this brioche recipe is a direct beneficiary of its wisdom.
The Journey of Dough: Kneading, Proofing, and Patience
Crafting these heavenly Brioche Buns requires a particular kind of patience—a virtue central to all great bread making. It’s a journey of tactile discovery: kneading the dough until it develops its silky elasticity, allowing it to proof and double in size, gently deflating, proofing again, carefully shaping the buns, and then a final, crucial proofing. This meticulous sequence might sound daunting, but it’s where the magic truly happens.
However, once these beautiful, golden brioche buns emerge from your oven, filling your kitchen with an intoxicating aroma, and you take that first tender bite, you’ll realize that every moment of waiting and every effort was profoundly worth it. The truth is, the more time and care you invest in the process, allowing the flavors to develop and the texture to perfect, the more exquisite the final result will be. So, embrace patience; it’s your most valuable ingredient here!
If you’ve never ventured into homemade bread before, the idea of multiple proofs and extensive kneading might seem intimidating. But trust me when I say, the process is far, far easier and more forgiving than it appears. It’s a rhythmic, meditative task that yields incredibly rewarding results, making you feel like a true artisan. Let’s demystify it together!
The Exquisite Filling: Raspberry & Chocolate Chip Brioche Rolls
For this particular recipe, I chose to elevate the classic brioche bun with a truly irresistible filling: a vibrant homemade Raspberry Puree and decadent Belgian Dark Chocolate Chips. This combination is a match made in heaven, where the tartness of the raspberries cuts through the richness of the brioche and the sweetness of the chocolate, creating a perfectly balanced flavor profile that is both comforting and exciting.
To craft the luscious Raspberry Puree, I simply blended frozen raspberries with a touch of water, brown sugar, and a hint of cinnamon powder. The cinnamon adds a subtle warmth that beautifully complements the fruit without overpowering it. Using frozen raspberries is convenient and provides a consistent flavor year-round. After blending, passing the puree through a fine-mesh sieve ensures a silky-smooth texture, free of any seeds. This homemade puree offers a fresh, intense raspberry flavor that’s hard to beat.
Alternatively, if time is short or you prefer a quicker option, a good quality raspberry jam can be used. However, I highly recommend making your own puree if possible, as it truly enhances the freshness and intensity of the raspberry swirl. As for the chocolate, I opted for high-quality Belgian Dark Chocolate Chips—the very same kind I used in my beloved Dark Chocolate Mousse recipe. Their superior melt and rich flavor are key to achieving those delightful pockets of gooey chocolate within each bun.
Creating the Swirl: A Step-by-Step Guide to Brioche Rolls
The visual appeal of these brioche rolls, with their beautiful raspberry and chocolate swirl, is as captivating as their taste. To achieve this stunning effect, I employed a similar shaping technique to the one I use for my Pesto and Mozzarella Babka Bread. This method not only creates an attractive swirl but also ensures that every bite offers a generous mix of the fillings.
Here’s how to master the swirl:
- After your brioche dough has undergone its necessary kneading and proofing stages, gently divide it into 8 equal portions. For precision, you might even weigh each piece to ensure uniformity in your final buns.
- Take one portion of dough and, on a lightly floured surface, roll it out into a long, thin rectangular shape using a rolling pin. Aim for an even thickness across the entire rectangle.
- Generously spread your homemade Raspberry Puree (or chosen jam) over the entire surface of the flattened dough, leaving a small border around the edges. Then, sprinkle a handful of your delicious dark chocolate chips evenly over the raspberry layer.
- Carefully roll the dough tightly from one of the longer sides, creating a snug rope-like shape. Ensure the filling is encased within the roll.
- Using a sharp knife, slice this dough rope in half lengthwise. You will now have two long strands, each exposing the vibrant raspberry and chocolate filling along its cut edge.
- Gently twist these two strands around each other, allowing the exposed filling to intertwine and create a beautiful marbled effect. Be careful not to twist too tightly, as the dough still needs room to expand.
- Finally, form the twisted dough into a circular bun shape, tucking the ends underneath to secure them. This creates the signature round form of your Chocolate Raspberry Swirl Brioche Buns.
If these steps sound a little complex, don’t worry! Visual guidance can be incredibly helpful. You can find detailed step-by-step pictures illustrating most of this twisting and shaping process in my Pesto and Mozzarella Babka Bread recipe. Seeing the technique in action will make it much clearer and easier to replicate, ensuring your brioche buns look as good as they taste!
Tips for Brioche Baking Success
Achieving light, fluffy, and flavorful brioche buns is all about understanding the key stages of bread making. Here are some essential tips to ensure your Raspberry Chocolate Chip Brioche Rolls turn out perfectly every time:
- Yeast Activation is Key: Ensure your milk is lukewarm (between 24-25°C or 75-77°F) – not too hot, which kills the yeast, and not too cold, which prevents it from activating. Look for foamy bubbles after 10-15 minutes; this is your sign of active yeast. If nothing happens, your yeast might be old, or your milk temperature was off. Start again with fresh yeast and properly warmed milk.
- Don’t Fear Sticky Dough: Brioche dough is inherently richer and thus stickier than lean bread doughs, especially in the early kneading stages. Resist the urge to add excessive flour, which can make the buns tough. Keep kneading! As gluten develops, the dough will become less sticky and more manageable. A little olive oil on your hands or work surface can also help.
- Mastering the Knead: Proper kneading develops the gluten, giving brioche its signature elasticity and airy texture. Knead for at least 10-15 minutes by hand, or 7-10 minutes with a stand mixer on medium speed, until the dough is smooth, elastic, and passes the “windowpane test” (you can stretch a small piece thin enough to see light through it without tearing).
- Patient Proofing Pays Off: Brioche requires patience. The multiple proofing stages allow the yeast to work its magic, developing flavor and volume. Room temperature (20-25°C or 68-77°F) is ideal for proofing. If your kitchen is cold, find a warm spot (like a slightly warmed oven turned off, or near a warm appliance). Don’t rush it – letting the dough double in size is crucial for a light texture.
- Perfect Egg Wash for Golden Shine: The egg wash (egg mixed with milk) is vital for that beautiful golden-brown crust. Apply two coats: one before the final proofing, and another just before baking. This contributes to a rich color and a subtle sheen.
- Don’t Overbake: Brioche bakes relatively quickly due to its richness. Keep a close eye on your buns. They should be golden brown and sound hollow when tapped on the bottom. Overbaking can dry them out, losing their signature tenderness.
By following these tips, you’ll be well on your way to baking bakery-quality brioche buns that will impress everyone!
Serving and Storage Suggestions
These Raspberry Chocolate Chip Brioche Buns are at their absolute best when enjoyed fresh and warm from the oven. The chocolate chips will still be melty, and the brioche will be incredibly soft and fragrant. Here are a few ideas for serving and storing your homemade delights:
- Warm Delight: Serve them slightly warm, perhaps with a dusting of powdered sugar for an extra touch of elegance. They pair wonderfully with a hot cup of coffee, tea, or a glass of cold milk.
- Brunch Centerpiece: Arrange them on a platter for a show-stopping brunch addition. Their vibrant swirls and enticing aroma will make them an instant favorite.
- Dessert Option: While perfect for breakfast, don’t underestimate their potential as a light dessert. A scoop of vanilla ice cream or a dollop of whipped cream alongside a warm bun creates a truly indulgent treat.
- Storage: Store leftover brioche buns in an airtight container at room temperature for up to 2-3 days. To revive their freshness, a quick reheat in the microwave for 10-15 seconds or a few minutes in a warm oven will make them taste almost as good as freshly baked.
- Freezing for Later: Brioche buns freeze exceptionally well. Once completely cooled, wrap each bun individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 1-2 months. Thaw at room temperature and reheat as desired. This is perfect for meal prepping a delicious breakfast!
More Homemade Bread Recipes to Explore
If you loved the journey of making these brioche buns, you’ll find immense satisfaction in exploring other homemade bread recipes. Expand your baking repertoire with these delicious creations:
- Lemon Sweet Rolls
- Cinnamon Scrolls from Scratch
- Spinach and Ricotta Rolls
- Rosemary Focaccia Bread
- Chocolate Brioche Wreath
- Apple Cinnamon Pull Apart Bread
- Sweet Potato Buns
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Recipe
Chocolate Raspberry Swirl Brioche Buns
Print Recipe
Ingredients
Raspberry Puree
- 450 grams (2 cups) Frozen Raspberries
- 240 ml (1 cup) Water
- 2 tbsp. Brown Sugar
- 1 teasp. Cinnamon Powder
Brioche Buns
- 125 ml Full Fat Milk
- 7 gr (1,5 teasp.) Instant Dry Yeast
- 3 tbsp Brown Sugar
- 300 gr (2 cups) Plain White Flour
- 2 Eggs, beaten
- 75 gr (2,5 oz) Butter at room temperature
- 1 pinch Salt
- 100 gr (3,5 oz) Small Dark Chocolate Chips
Egg Wash
- 1 Egg
- 3 gr (1 teasp.) Milk
Instructions
Raspberry Puree
- Put the Frozen Raspberries, Brown Sugar and Cinnamon Powder in a small pot and cover with the water. Bring to a boil until the sugar has melted and the raspberries are soft.
- Blend the raspberry puree until smooth, then pass through a sieve to remove all the seeds. Set aside to cool down.
Chocolate Raspberry Brioche Buns
- Put the Milk in a heat-proof bowl and slightly heat it up. It shouldn’t be warmer than 24, 25′ Celsius. If you don’t have a thermometer, simply put use your finger to test the temperature. If you are feeling a small burn, it is too hot.
Add 1 tbsp of Sugar and whisk until melted, then add the Instant Dry Yeast. Give it a quick stir then set aside for 10 to 15 minutes to activate the yeast. You should then see bubbles or foam on top of the milk (refer to note 1 if nothing happens)
- In a large bowl, sift in the Flour, Salt and the rest of the sugar. Create a small well in the centre of the dry ingredients and add the beaten eggs and the milk with the yeast.
Using your fingers, incorporate the dry ingredients with the liquid ingredients starting from the centre and slowly making your way to the edge of the ball until all the flour is mixed in.
- Knead the dough until it starts to become uniform and there is no more dry flour in the bowl. The dough will be quite sticky at this point.
Cut the Butter at room temperature into very small cubes and add them to the dough. Knead it well until all the butter has been incorporated and you cannot see small pieces of butter.
- At this point, you may want to transfer the dough onto your kitchen bench to knead it more easily. The dough will still be very sticky as the gluten is still developing; that is normal! You do not want to add to much flour to avoid creating a heavy dough but do not worry, as you are kneading the dough on your bench, it will get drier and drier and should stop being so sticky (refer to note 2). Knead the dough for at least 10 minutes (yes, workout!).
- After 10 minutes of kneading, place the dough in a clean, dry bowl and cover with a towel or cling wrap. You can slightly coat the bowl with flour if you are scared that the dough will stick to it. Note that if the dough is still a bit sticky, that is ok!
Leave the dough to proof at room temperature for at least an hour, or until it has doubled in size. If it is cold in your kitchen, you will need to place the dough in a warmer environment (20 to 25′ Celsius) for it to rise.
- After the first proofing, the dough should have doubled in size. Now on to the most fun step of the recipe: punch the dough in its centre to remove all the air that the yeast will have created. Then fold the dough on itself a few times, taking on of the edge with your hands and folding it on the centre of the dough. Recover the dough with the towel and let it proof again for at least an hour.
- After the second proofing, remove the dough from the the bowl and quickly knead it to get rid of the air again, then cut it into 8 pieces. If you want to be very precise, you can weight the dough first to know exactly how much each bun should weight. Place the individual doughs on your bench or a cutting boards covered with a little bit of flour.
- One after the other, roll the doughs into a long rectangle using a rolling pin. Cover the rolled dough with the Raspberry Puree and sprinkle some Chocolate Chips over. Roll the dough into a rope-line shape, slice it in half on its length then twist the two ropes around each other and create a round bun with the twisted ropes. Place each twisted buns on a baking tray lined with baking paper.
- Once all your Brioche Buns are twisted, shaped, and resting on a baking tray, make the egg wash: mix 1 Egg with 3gr of Milk then brush the glaze over the buns. Let the buns proof one last time for 1 hour.
- Preheat your oven on 180′ Celsius.
After the last hour of proofing, your buns should have risen again. Add a second coating of wash.
When at the right temperature, place your Chocolate Raspberry Swirl Brioche Buns in the oven and bake for 10 to 15 minutes.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Notes
- If you do not see foam/bubbles on top of the milk, that means that the yeast is not activated. The milk was either not warm enough to activate it, or the yeast was too old and thus not active. You can first try to slightly re-heat the milk with the yeast then wait again, but if nothing happens still, it means that the yeast is not right and you need to use a different packet.
- You can rub your kitchen bench with a little bit of olive oil on a towel before starting to knead the dough. This will prevent your dough from sticking to the bench and make it easier to knead.
Nutrition (per serving)