Chocolate brioche buns are a real childhood memory for me: super soft milk buns with small pieces of chocolate individually wrapped in plastic and with a rather strange aftertaste. Today I have the grown-up version for you. Soft chocolate buns without plastic and without a strange aftertaste, but with sourdough and with the option of a vegan version! If you want perfectly round chocolate buns, I would bake them on a baking tray with enough space between them. If you want your buns to have as little crust as possible, you can also bake them in a baking dish with less space between them. The chocolate buns then grow together during baking and only develop a thin crust on top.
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
Can the dough for the chocolate buns prove overnight in the fridge?
Absolutely! The best thing about sourdough recipes is the overnight proofing: Put the dough in the fridge in the evening and just pop it in the oven in the morning. Depending on when you want to eat the chocolate buns, you can plan either the first or second proofing overnight. You can either leave the dough to rest in the bowl overnight, shape the buns the next morning and leave them to proof again for around three hours before baking. Or you can leave the dough to rest in the bowl at room temperature, shape the buns, put them in the fridge overnight and put them in the oven the next morning.
Can I freeze the chocolate buns with sourdough and bake them later?
You can also bake the chocolate buns in advance and freeze them. However, I would not recommend freezing the dough pieces, but rather the baked rolls. Theoretically, you can freeze sourdough, but the dough might become very soft and sticky after defrosting. To prevent the buns from becoming dry when reheating, you can bake them for a few minutes less than indicated. You can also leave the frozen brioche buns to defrost overnight at room temperature and just warm them briefly in the oven in the morning.
What you need for the vegan chocolate sourdough buns
- Tangzhong: The technique originally comes from Asian cuisine. To make tangzhong, one part flour is cooked with five parts water to form a thick paste. The additional water makes the finished rolls extra soft and, together with the sourdough, ensures that they remain tasty and fresh for days.
- Wheat flour: Cake flour or wheat flour 550 is best for this recipe. The higher the type number of the flour, the more hulls are still contained in the flour. If you want to use wholemeal flour, you may need to increase the proportion of water in the recipe by 5 to 10 per cent.
- Sugar: I used white sugar.
- Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
- Butter: You can replace the butter with a vegan alternative. The butter should be soft so that it combines well with the other ingredients.
- Milk: You can make the recipe with cow’s milk or a vegan milk alternative. The milk should be cold so that the dough does not become too soft.
- Chocolate drops: I prefer to use dark chocolate drops so that the finished chocolate brioche buns are not too sweet.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- A cooling rack* for bread, rolls and waffles.
- A sharp bread knife*.
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
Mehr süße Brötchen mit Sauerteig
Spelt Cinnamon Rolls with Sourdough (Vegan)
When it’s gray and wet outside, I can only think of one thing: soft, spicy cinnamon buns fresh from the oven! And because the summer has unfortunately had a lot of gray and wet days so far, it was definitely time for a new cinnamon roll recipe. This time it’s spelt…
The Perfect Filled Sourdough Donut
Donuts come in many different shapes. Classic with a hole in the centre, round and filled or as rectangles. I like my donats best with a fruity jam filling. But no matter which shape you like best, you can make them yourself with this recipe. The recipe requires no…
Sweet Sourdough Dumplings
Steamed dumplings are the ultimate comfort food! They are warm, soft, a little sweet and the perfect base for a lake of homemade custard. And they’re actually not difficult to make. The process can seem a little intimidating at first. Yeast dumplings can be fickle: If…
Recipe: Vegan Sourdough Brioche Buns with Chocolate Chips
Ingredients
Ingredients for Tangzhong
- 20 g cake flour bread flour (or type 550)
- 100 ml water or (oat) milk
Ingredients for the dough
- Tangzhong
- 400 g wheat flour
- 40 g sugar
- 40 g sourdough starter
- 60 g soft butter or vegan butter alternative
- 240 g milk or a vegan alternative
- 100 g chocolate chips dark chocolate
- 1 pinch of salt
Instructions
Day 1
- To make the tangzhong, mix 20 g flour with 100 g water and bring to the boil briefly while stirring. Cover the tangzhong and leave to cool completely.
- Mix the tangzhong, flour, water, sugar, soft butter, chocolate chips, sourdough starter and salt to form a dough.
- Cover the dough and leave to rest at room temperature for four to six hours. Place the dough in the fridge for one to two hours.
- Place the dough in the fridge for one to two hours and then divide it into nine equal parts with a pastry knife* and round it.
- Place the buns next to each other in a greased oven dish* or on a baking tray.
- Brush the top with milk and place in the fridge overnight.
Day 2
- Preheat the oven to 200 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones* and bake the chocolate buns for 25 to 30 minutes until golden brown.
Notes
Have you tried one of my recipes?
⭐⭐⭐⭐⭐
You would help me a lot if you would rate this recipe and write your feedback in a comment. Thank you! 🧡
Feel free to show me how it turned out! Link @kruemelig on your Instagram or Facebook post or use #kruemelig. If you want to remember the recipe for later, feel free to save it on Pinterest!
0 Comments