Ingredients
Equipment
Method
- Remove the pan insert from your bread machine and place your chocolate chips in the freezer for later.
- Mix the warm water and condensed milk in a measuring jug. Pour into the bread machine pan and add in the sugar and yeast. Give it a quick stir.
- Cover with plastic wrap and let it sit for 5 to 10 minutes. This checks if the yeast is active.If the mixture becomes frothy and bubbly, your yeast is alive and well. If nothing happens, discard the mixture and start again with fresh yeast.
- Add the eggs and cubed butter directly into the yeast mixture.
- Add the flour on top without mixing.
- Make a small pocket in the top of the flour mound and sprinkle the salt into it. Cover the salt lightly with some flour. This helps prevent the salt from touching the yeast mixture too early.
- Place the pan back into the bread machine. Select the dough cycle and press start. Most machines take around one hour thirty minutes.
- When the dough cycle ends, tip the dough onto a lightly floured surface. Roll or pat it out into a large rectangle.
- Sprinkle on your frozen chocolate chips all over one side of the dough rectangle. Roll out or pat down the dough again and repeat the process until all the chocolate chips are inside of the dough - it usually takes me 3 or 4 times.
- Then form a large ball, so that the chocolate chips become layered evenly throughout.
- Divide the dough into 12 even pieces. Shape them however you like. Long ones for little hands, round buns, or rectangles. Truly anything works.
- Place the shaped dough onto a parchment lined baking sheet. Cover with plastic wrap or a damp towel and leave to rise for another hour. This second rise makes them extra fluffy.
- After an hour, uncover and brush gently with egg wash made from one beaten egg and a splash of water.
- Bake in a 375°F (190°C) preheated oven for 15 minutes until golden and risen.
- Remove from the oven and transfer to a cooling rack straight away. I like to keep the parchment paper under them so the melted chocolate does not stick to the rack.
Notes
- Freeze your chocolate chips for the best texture.
- Condensed milk gives these rolls their beautiful richness.
- Cold butter helps create light flaky layers.
Note on dough size:
This is a rich brioche dough and it rises a lot during the dough cycle. In my compact Cuisinart bread machine it almost reaches the top of the pan and that is totally normal. If your machine is on the smaller side or you prefer handling less dough, just make half the recipe and run the dough cycle as usual.Storage
- Store cooled brioche buns in an airtight container for up to three days.
- They freeze beautifully for up to two months.
- Warm gently in the oven or air fryer before serving.
Related Recipes:
Check out all our Bread Machine Recipes HERE!Nutrition information is automatically calculated, so should only be used as an approximation.