Brioche Buns with Chocolate and Toasted Nuts
Ingredients
Preparation steps
Dissolve yeast in 50 ml (approximately 1/4 cup) lukewarm water and mix in a bowl with sugar and 100 grams (approximately 1/2 cup) flour. Cover and let rise 30 minutes. Vigorously beat eggs and salt into dough until bubbles form. Stir in remaining flour and butter, cover and let rise in a warm place for about 1 hour until dough has doubled in size.
Meanwhile, coarsely chop almonds and walnuts and fry in a dry pan along with pine nuts. Allow nuts to cool.
Mix toasted nuts and chocolate droplets into dough and use to form 12 equal-sized balls. Trim 12 wide strips of baking paper and use to line wells of a muffin tray so baking paper protrudes a little above each well. Place 1 ball of dough in each well, cover muffin tray with a damp tea towel and leave to rise for another 30 minutes.
Preheat oven to 230°C (approximately 450°F.)
Brush rolls with egg yolk wisked with 1 tablespoon water and bake in oven for about 15 minutes. Serve while still hot or as desired.
