Chocolate Cherry Almond Brioche Buns #BreadBakers

• Vegetarian

• Produce

  • 1 cup Plumped dried cherries

• Refrigerated

  • 4 Egg

• Baking & Spices

  • 3 oz Confectioners' sugar
  • 3 1/4 cups Flour
  • 1/3 cup Granulated sugar
  • 1/3 cup Granulated sugar mixed with 2 tabls cocoa powder
  • 1 tsp Salt
  • 1 1/2 tsp Vanilla
  • 2 tsp Yeast, dry

• Nuts & Seeds

  • 1 cup Cocoa covered almonds

• Dairy

  • 2 stick Butter, unsalted
  • 1/2 stick Butter
  • 1/4 cup Cream cheese

Found on baking-sense.com

Description

Ingredients

• 1/3 cup (5oz, 160ml) whole milk, warmed to 110°F.
• 1 egg
• 2 teaspoons dry yeast
• 2 cups (10oz, 280g) all purpose flour
• 1 1/4 cups (6oz, 175g) all purpose flour, plus more for kneading as needed
• 3 eggs, room temperature
• 1 teaspoon vanilla extract
• 1/3 cup (2.7oz, 75g) granulated sugar
• 1 teaspoon salt
• 1 stick (4 oz, 115g) room temperature unsalted butter
• 1 stick (4 oz, 115g) room temperature unsalted butter
• 1/3 cup (2.7oz, 75g) granulated sugar mixed with 2 tabls cocoa powder
• 1 cup (6oz, 150g) plumped dried cherries, chopped (see note)
• 1 cup Cocoa covered almonds , chopped
• 1 egg whisked with 1 tablespoon water and a pinch of salt for egg wash.
• 1/4 cup (2 oz, 60g) cream cheese, room temperature
• 1/2 stick (2 oz, 60g) softened butter, room temperature
• 3 oz Confectioners sugar
• 1/2 teaspoon vanilla extract

Directions

• Combine the milk, yeast, egg and 1 cup flour in a mixer bowl to form a batter
• Sprinkle the other cup of flour over the starter and set aside for about 30 minutes
• Youll see the flour on the surface cracking when the starter is active
• Put the bowl on the mixer with the paddle on medium low to mix in the flour
• Add the eggs, vanilla extract, sugar, salt and 1 cup of the flour
• Switch to the dough hook
• Continue mixing on low and add the remaining 1/4 cup flour.
• Increase the speed to medium and knead the dough for 10-15 minutes until the dough gathers on the hook, becomes smooth and silky and slaps the sides of the bowl. You can add a little more flour if the dough is still too sticky after 7-8 minutes of kneading.
• While the dough is kneading turn the butter out onto the work surface and knead it with a bench scraper so that its soft and pliable and has a similar texture to the dough. You want it pliable but not melted
• Reduce the mixer speed to low
• Add the butter to the dough, a tablespoon at a time
• The dough will break apart, keep adding the butter
• Increase the speed to medium and knead until the dough comes back together, gathers on the hook and again slaps the sides of the bowl.
• Turn the dough out onto a floured surface. The dough should be quite soft and silky but hold its shape.
• Transfer to the dough to a buttered bowl, cover and set aside for about an hour until it doubles in volume
• Turn the dough out onto a floured surface
• Knead the the dough to form a ball and return to the bowl
• Cover and refrigerate 4-6 hours.
• Take the chilled dough from the refrigerator and turn it out onto a floured surface
• Roll the dough to a 1/4 thick rectangle about 16x18
• Break the remaining 4oz butter into 1/2 bits and scatter them evenly over the surface of the rectangle
• Use your fingers to smear the butter onto the dough
• Fold the rectangle in thirds from the short side then fold in thirds again
• Wrap and refrigerate the dough for 30 minutes
• Roll the chilled dough to a 1/4 thick retangle, about 16x18
• Brush the entire surface of the dough with egg wash
• Sprinkle with the cocoa sugar, cherries and chopped cocoa almonds
• Roll tightly from the long side of the rectange to form a log
• Wrap and refrigerate the log for 30 minutes (see note)
• Preheat the oven to 325°F convection or 350°F regular
• Generously butter a 13x9 baking pan (or 12 large muffin tins if you like crispy sides)
• Unwrap the log and cut into 12 equal portions
• Arrange the buns in the pan
• (If you want to work the night before at this point the pan can be wrapped and refrigerated overnight)
• Allow the buns to rise for 1 1/2-2 hours until theyve grown to fill the pan
• Bake about 30-35 minutes until golden brown and the buns in the middle are fully baked.
• Combine the butter and cream cheese in a mixing bowl and cream until well combined
• With the mixer running add the sugar and whip until well aerated
• Add the vanilla
• While the buns are still warm remove them from the pan to a serving plate
• Spread cream cheese icing generously over the buns and indulge