Layers of silky brioche dough are filled with cocoa, cherries and almonds, then topped with cream cheese frosting. Chocolate Cherry Almond Brioche Buns are indulgent, but they’re totally worth the work and calories
Today the #Breadbaker’s group is celebrating the holidays with sweetened yeast breads. Thanks to Stacy Rushton from Food Lust People Love for hosting today’s event.
Trial and Error leads to deliciousness:
I knew I wanted to do a sweet bread based on a brioche dough, but had a bit of a time finding my way to making Chocolate Cherry Almond Brioche buns.
My first thought was to make chocolate brioche studded with dried cherries. I don’t mean a brioche filled with chocolate, but a brioche with cocoa in the mix to create a chocolate dough. My attempts were not bad, in fact the bread tasted good. The bread had a striking chocolate-brown color and great texture, but the flavor was deep, dark and a bit bitter. It was quite a nice bread, but didn’t fit in with the “sweetened” theme. I tried adding more sugar but it just was not working out as I had it in my head. I’ll revisit that idea another time because I’m still intrigued, but not for today.
Chocolatized “Cinnamon” Buns:
I kept the chocolate element, but instead made a cocoa sugar that I rolled into the dough along with chopped dried cherries and chopped cocoa covered almonds. These Chocolate Cherry Almond Brioche Buns are a chocolatized version of cinnamon buns. How could that be a bad thing?
If you’ve never made brioche before here are a few pointers for success:
- Knead for a full 10-15 minutes – kneading for a good 10 minutes before the butter is added allows the gluten to develop. Fat inhibits gluten formation, so you want a nice stretchy dough before adding the butter. Good gluten formation is key for a light texture. A strong gluten network allows the bread to rise fully and hold it’s shape without collapsing under it’s own weight.
- Soften the butter to match the texture of the dough – Having the butter the same texture as the dough allows it to emulsify into the dough. This helps create the beautiful brioche texture.
- Rest the dough before shaping – Giving the dough several hours in the refrigerator relaxes the dough and firms up the butter, making the dough easier to shape.
Check out this slideshow if you want to see detailed steps for making Chocolate Cherry Almond Brioche Buns. Click on the right arrow to start the slider.
Happy Holidays from Baking Sense to you and your family!
You might also like:
Here are some more fabulous sweet yeast bread recipes courtesy of my fellow #Breadbakers:
- American-Style Panettone from Passion Kneaded
- Beehive Bread from Sara’s Tasty Buds
- Candied Fruit Sweet Rolls from Cindy’s Recipes and Writings
- Chestnut Roll Wreath from Food Above Gold
- Chocolate Cherry Brioche Buns from Baking Sense
- Chocolate Swirl Babka from Cook’s Hideout
- Cranberry Sweet Rolls from Food Lust People Love
- Estonian Kringle from I Camp in my Kitchen
- Finnish Nissua Bread from Gayathri’s Cook Spot
- Fruit & Nut Sourdough from What Smells So Good?
- Ginger Orange Stollen from SpiceRoots
- Holiday Wreath with Sweet Nut Filling from Hostess At Heart
- Kugelhopf from Ambrosia
- Marzipan Stollen from Palatable Pastime
- St. Lucia Buns from Karen’s Kitchen Stories
- Stollen Bread from Sneha’s Recipe
- Sweet Milk Dinner Rolls from A Day in the Life on the Farm/
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.