Chocolate Brioche Buns
Chocolate brioche buns are soft, buttery sweet rolls filled with melting chocolate chips, made with strong bread flour, whole milk, eggs and caster sugar. The Thermomix TM7 kneads the enriched dough to a silky consistency and gently warms the milk and butter without burning, delivering bakery-style brioche at home.
About this recipe
Chocolate brioche buns with the Thermomix TM7 are the ultimate homemade baking project: tender, buttery rolls studded with chocolate chips, perfect for a weekend breakfast or an afternoon treat. Many people search for brioche recipes for their all-in-one kitchen machine because enriched dough is notoriously sticky and demanding by hand — and that is exactly where the TM7 shines. It warms the whole milk and unsalted butter with gentle heat control so the instant yeast activates perfectly, then kneads the strong bread flour, eggs and caster sugar into a silky, elastic dough without you touching a single sticky finger. The result is a pillowy crumb with a golden crust and molten pockets of chocolate in every bun. Whether you are baking for a festive brunch, a children's party or meal prep for the week ahead, this dessert-style bake turns your kitchen into a small bakery with minimal effort.
Preparation tips
- Activate the dried instant yeast in lukewarm whole milk with a pinch of the caster sugar before adding it to the flour, as this confirms the yeast is alive and guarantees a good rise for your brioche buns.
- Knead the dough until it pulls cleanly away from the sides of the mixing bowl and passes the windowpane test; the unsalted butter should be added gradually so the strong bread flour develops enough gluten for a pillowy crumb.
- Shape the buns tightly and let them prove until doubled in size before baking; brush the tops with a little beaten egg for a glossy finish and press the chocolate chips in just before the final prove so they do not sink.
- Store the cooled brioche buns in an airtight tin for up to two days, or freeze them individually; a few seconds of gentle reheating restores that freshly baked softness and melts the chocolate chips beautifully.
Recipe variations
- Lactose-free version: replace the whole milk with lactose-free milk and use plant-based margarine instead of unsalted butter; the dough still turns out soft and the chocolate chips lend the same indulgent pockets of melted chocolate.
- Festive winter version: add a pinch of cinnamon and orange zest to the dough, swap plain chocolate chips for dark chocolate and chopped candied peel, and dust the finished brioche buns with icing sugar for a seasonal Christmas brunch.
Thermomix TM7 Benefits
- Gentle warming - The Thermomix warms the whole milk and butter evenly without burning, activating the instant yeast reliably. [Temperature control]. [Precision Control]
- Hands-free kneading - The TM7 kneads the sticky brioche dough of strong bread flour and eggs into a silky elastic ball unattended. [Hands-free]. [Hands-Free]
- Direct weighing - Weigh the caster sugar, sea salt and chocolate chips straight into the mixing bowl with the precise integrated scale of the Thermomix. [Built-in scale]. [Precision Control]
- Guided baking - Cookidoo on the TM7 guides you step by step through proving and shaping for bakery-style chocolate brioche buns. [Guided cooking]. [Guided Cooking]
- Time savings - The Thermomix combines milk, eggs and flour into a smooth enriched dough far faster than manual kneading by hand. [Time savings]. [Time Savings]
Ingredients
- whole milk
- dried instant yeast
- strong white bread flour
- unsalted butter
- caster sugar
- fine sea salt
- large eggs
- chocolate chips
- water