Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel


 
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry

Hi! I’m coming at you with a super simple but crazy delicious Easter brunch (or anytime really) idea - these custard brioche buns, with Mixed Berries Preserves and vanilla bean streusel. It’s no secret that I love anything to do with brioche, but these are next level. Soft, pillowy brioche is filled with a silky vanilla bean custard, then swirled with a touch of preserves, and finished off with a sprinkle of streusel.

The inspiration from this recipe comes from a Scandinavian bakery I visited recently in Brooklyn with a friend. We had a Skolbrod, which is essentially a brioche bun, topped with custard, then finished off with coconut. I instantly knew that I had to recreate it, but couldn’t help adding in a few more elements. I replaced the coconut with a vanilla bean streusel which is sprinkled on before baking so goes beautifully toasty, and finished the buns with a big swirl of Mixed Berries Preserves.

I have partnered with Bonne Maman to bring you this recipe! You have probably seen their gorgeous preserves, jellies and curds in your supermarket - they are super distinctive in their angular jars with the pretty gingham lids. We have been eating their products for years in our house, so I am super excited to be working with them on this post. Their products are everything I look for in a preserve - simple, no fussy ingredients, and a recipe that has stayed the same since they were very first made. They taste just like homemade. I’m a huge fan.

I used Bonne Maman’s Mixed Berries Preserves in this particular recipe. I love the variation of fruit (raspberries, blackberries, blueberries, and wild strawberries), which goes so well with the custard - it is the perfect finishing touch that brings everything together and takes the buns to the next level. Aside from the Preserves, my other favourite part about this recipe is how easy it is to make ahead. The brioche can be made the day before, doing its first rise in the fridge, which makes the dough super easy to handle. Both the custard and the streusel topping can also be made ahead, and using Bonne Maman Preserves means another component is already done for you too, meaning that the day of baking, all you have to do is shape the buns, give them a rise, egg wash, then sprinkle with streusel, fill with custard, and then finish with the Preserves. They then have a quick spin in the oven and turn into the most perfect buns, which are best eaten straight from the oven. Happy Brunching! x

A few wee tips:

  • This dough is probably a little wetter than you are used to - but I promise you that it will work out. If it really seems super wet and isn’t eventually pulling away from the bowl, you can add an extra tablespoon of flour. Make sure you knead it until it is really soft and stretchy. The sticky dough leads to beautifully soft buns!

  • The first proof can be done overnight in the fridge - I prefer this because it makes the buns much easier to shape.

  • Ideally the custard also needs overnight in the fridge - but you can cool it in a few hours if you need to - just spread it into a shallow container so you have a thinner layer, meaning it cools a bit quicker.

  • I used Bonne Maman’s Mixed Berries Preserves for this particular recipe, but any of their preserves would be beautiful - I also love the raspberry, the apricot, and the blackberry, and I have been eyeing up the peach. If you wanted you could even pick up a few different flavours of the preserves to give a nice variation in both colour and flavour!

 

 

Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla Bean Streusel

- Makes 16 buns -

Brioche Dough
250g whole milk, lukewarm
100g sugar
2 1/4 tsp active dry yeast
560g all-purpose flour
1 tsp salt
Zest of 2 lemons
2 eggs, at room temperature
1tsp vanilla bean paste
115g unsalted butter, at room temperature

Custard
80g sugar
50g cornstarch
130g egg yolks (about 7 yolks worth, but ensure you weigh to make sure)
550g whole milk
1 tsp vanilla bean paste
1/2 tsp salt
40g unsalted butter

Streusel
80g all-purpose flour
60g sugar
40g unsalted butter
1/2 tsp vanilla bean paste (optional)
Pinch of salt

For Assembly
One jar of Bonne Maman Mixed Berries Preserve
Egg wash - One egg whisked with 1 Tbsp water

 

- PROCESS -

Brioche DOUGH

Place the lukewarm milk, 15g of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the remaining 85g sugar, flour, salt, and lemon zest, and mix well to combine.

Add the milk mixture and the egg to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 10 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 10-15 minutes, until the dough is smooth and soft. If you are finding the dough will not pull away from the bowl, add an extra tablespoon of flour.

Flour your hands, remove the dough from the mixing bowl, and quickly shape into a ball. Lightly grease the bowl with butter or baking spray, then place the ball of dough back into the bowl. Cover the bowl with plastic wrap and place in the refrigerator overnight.

CUSTARD

In a medium bowl, whisk together the sugar and corn starch (this helps the corn starch to stay lump free). Add the egg yolks and whisk well to combine.

In a medium heavy bottomed saucepan, warm the milk, vanilla bean paste, and salt, until just shy of a simmer. Whisking constantly, pour about half of the warm milk mixture onto the egg yolk mixture, then mix briskly to combine. Add back into the saucepan with the rest of the milk and place over a low heat.

Cook the custard, whisking constantly, until thick. Remove from the heat and whisk in the butter, mixing until incorporated and lump free. Strain through a mesh sieve into a container, and place a piece of plastic wrap directly on the surface of the custard. Place in the fridge to cool completely, ideally overnight.

STREUSEL

In a small bowl, whisk together the sugar, flour, and salt. Add Vanilla bean paste if using, then add the butter, and rub in with your fingertips until it resembles wet sand. Store in an airtight container in the fridge.

ASSEMBLY

Line two baking sheets with parchment paper. Turn out the dough onto a lightly floured surface. Weigh the dough, and divide into 16 pieces. Cover the pieces you are not working with with a piece of plastic wrap lightly coated in baking spray.

Shape each piece of dough into a ball, then, using a cupped hand, roll on the work surface until it forms a nice taut ball. Place back under the plastic to rest for 5 minutes.

On a lightly floured surface, working with one piece of dough at a time, flatten into a disc, then roll out into a circle approximately 3 inches (7.5cm) in diameter. Place on the prepared baking sheet. Repeat with the rest of the dough balls - you should be able to fit 8 on each baking sheet.

Cover each baking sheet with a clean tea towel, and leave to rise for about 45 minutes, until puffy. Preheat the oven to 350°f / 180°c. Arrange two oven racks evenly in the oven.

Remove the custard from the fridge and whisk briefly to ensure that it has a cohesive texture, then transfer to a piping bag and snip off the end.

Using a measuring cup lightly dusted with flour (I used a 1/3 cup and it was the perfect size), press down in the centre of each circle of dough to create an indentation. Brush each round of dough with egg wash, then pipe a mound of custard into each hole in the buns. I find it easiest to work with one tray at a time, completing the assembly process before moving onto the next to prevent the egg wash drying out.

Smooth down the custard slightly using an offset spatula, then top with about 1 tsp of Bonne Maman Mixed Berries Preserves. Sprinkle the edge of each bun with the streusel, making sure to not get it on the filling. Repeat with the second tray of buns.

Bake the buns for 20 to 25 minutes, swapping the top and bottom trays over and rotating half way through the baking process, until the buns are golden brown. Remove from the oven and allow to cool slightly before eating. Best served warm.

Store remaining buns in an airtight container. Warm slightly in the microwave before serving to freshen up the bread and warm up the preserves.

Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry

Thank you so much to Bonne Maman for sponsoring this post! All opinions are my own.

Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling


 
Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard
Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard
Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard
Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard
Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard
Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard
Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard
Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard
Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard

I have written and re-written this first wee bit of my post. Nothing I can seem to think of even comes close to how I am feeling right now - a very weird mixture of feelings. Huge sorrow for the Muslim Community back in New Zealand is the main one. I am just so, so sorry that these people came to New Zealand seeking safety, and we weren’t able to provide that. New Zealand is their home just as much as it is mine. There is also a sense of pride and hope - seeing how our leader has reacted, and seeing the country band together to support a community always reminds me why I am so proud to come from the country that I do. I really do hope that tragic events like this cause our country and the rest of the world to take a good hard look at the underlying racism and white supremacy issue that is so, so prevalent in New Zealand, whether we like it or not. We are ALL responsible for moving forward and for taking responsibility, and to stand in solidarity and unity to provide support to those whose rights may be in more danger than our own. We are all human, we all deserve to have the same rights. I believe speaking up is much more important than staying silent - even if it is just my voice adding to the chorus of people showing support. This isn’t about how we are affected individually - it is how we are going to unite as a whole to provide support.

Once again, I turn to food as my way of showing love and support. Today’s recipe is one that I made a while back - it is a riff on a recipe from one of my favourite books, Making Chocolate, which is from the makers of Dandelion Chocolate, an amazing small batch chocolate factory in San Francisco. They released their book last year, and I have been slowly making my way through it - each recipe I make seems to quickly become a new favourite (the chocolate spread I seem to put into everything is from this book!).

I had been eyeing their cocoa nib buns up for a long time, and when I finally got around to making them, I couldn’t help but riff on them slightly. I stuck to my theory of “if you can infuse it, you can add earl grey to it”, and as per usual, it worked out very, very well. I added ground earl grey tea leaves to the dough, then infused the gooey chocolate custard filling with earl grey, which is then covered with a cocoa nib and brown sugar mixture, before being rolled up and cut into buns. These are made in a muffin tin, which causes the top to pop out slightly as they are baking, which makes them super cute. The chocolate custard filling bakes up to be gooey and perfect, with a lovely crunch from the cocoa nibs. The buns are then brushed with butter, and, while still slightly warm, rolled in a cocoa nib and earl grey sugar. The result is one of the most decadent, delicious buns I have ever had - I am obsessed with the chocolate custard filling, and the perfect spiral on these wee things.

A few wee tips:

  • The Dough needs an overnight rise, and the custard ideally needs to cool overnight, which makes these the perfect breakfast pastry.

  • Good quality chocolate is super important here - I used a 70% bar, which I chopped up.

  • If Earl Grey isn’t your thing, you can leave out the tea in the dough, and skip the infusing step custard and just use 150g of whole milk. Leave the tea out of the finishing sugar, and add 4 teaspoons of cinnamon.

 

 

Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling

- Makes about 9 buns -

Recipe adapted from ‘Making Chocolate’ by Dandelion Chocolate

Brioche Dough
3g (1 tsp) active dried yeast
42g (3 Tbsp) Sugar
110g (1/2 cup) warm water
1 large egg
110g (1/2 cup) heavy cream
1 tsp vanilla bean paste
385g (2 3/4 cups) all-purpose flour
1/2 tsp salt
5g loose leaf earl grey tea, finely ground
3 Tbsp Unsalted butter, melted

Chocolate Earl Grey Custard Filling
220g whole milk
10g loose leaf earl grey tea
115g chopped 70% chocolate
1 large egg
50g sugar
1 tsp vanilla bean paste
pinch of salt

Cocoa Nib Filling
110g (1/2 cup) light brown sugar
60g (1/2 cup) cocoa nibs

Earl Grey Sugar
200g Sugar
30g (1/4 cup) cocoa nibs
pinch of salt
5g loose leaf tea

- PROCESS -

BREAD DOUGH

Place the yeast, sugar, and warm water in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In a small bowl, whisk together the egg, cream, and vanilla bean paste.

Place the flour, salt, and earl grey tea in a stand mixer fitted with the dough hook attachment. Add the yeast and water mixture, the cream and egg mixture, and the melted butter, and mix on low until the dough comes together.

Increase the mixer speed and mix on medium for 8-10 minutes, until the dough is smooth and pulling away from the edges of the bowl.

Remove the dough from the bowl, shape into a ball, and then lightly grease either the mixing bowl, or a large bowl, and place the ball of dough in it. Cover the bowl with plastic wrap and leave to rise overnight in the fridge.  

CHOCOLATE EARL GREY CUSTARD

In a medium saucepan, heat the milk to just shy of a simmer. Add the loose leaf tea, cover, and steep for 20 minutes. Strain through a fine mesh strainer, pressing with a spoon to get as much flavour as possible from the tea. Clean the saucepan, then re-weigh the milk and top up to 150g if needed. Warm again to just shy of a simmer.

Melt the chocolate either in a double boiler, or in 30 second increments in the microwave. Set aside.. In a medium bowl, whisk together the egg, sugar, vanilla bean paste, and salt.

Add about half of the hot earl grey milk mixture to the egg mix, whisking constantly. Whisk until smooth, then return to the saucepan with the rest of the milk. Cook over medium heat, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.

Remove the milk mixture from the heat and pour over the melted chocolate, whisking to combine, and finishing with an immersion blender if needed.

Place in an airtight container and press a piece of plastic wrap directly against the surface of the custard. Place in the fridge to chill overnight.

ASSEMBLY

Lightly grease a muffin pan with butter or non stick cooking spray. Combine the light brown sugar and cocoa nibs in a medium bowl. Turn the dough out onto a lightly floured surface, and roll into a rectangle 13”x18” (33x45cm).

Spread the cooled chocolate custard evenly over the surface of the custard using an offset spatula. Sprinkle with the sugar and cocoa nib mixture, and press down lightly to adhere.

Starting at a long end, roll the dough up into a tight spiral log. Cut into 2” pieces using a sharp knife. Place each piece into a cavity in the muffin pan.

Lightly cover the muffin pan with plastic wrap, and leave in a warm place to rise for 30 to 45 minutes. While the buns are rising, preheat the oven to 350°f / 180°c.

Once the buns are risen, bake for 20 to 25 minutes, rotating the pan once to ensure even browning.

While the buns are baking, place the cocoa nibs and loose leaf tea in a spice grinder or mortar and pestle. Sift through a strainer, and then combine the sifted mixture with the sugar and salt.

Remove the baked buns from the oven, and allow to stand for 10 minutes, then remove from the muffin tin. Brush each all over with melted butter, then roll in the cocoa earl grey sugar.

Serve immediately. Store leftovers in an airtight container.

Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard

Dark Chocolate, Tahini, and Sesame Buns


 
Dark Chocolate, Tahini, and Sesame Buns - a variation on the traditional swedish cinnamon bun, sweet dough is filled with a dark chocolate tahini spread, before being rolled out and twirled into perfect little buns. These are easy to make, and super pretty, not to mention crazy delicious. #swedishbuns #tahini #chocolate
Dark Chocolate, Tahini, and Sesame Buns - a variation on the traditional swedish cinnamon bun, sweet dough is filled with a dark chocolate tahini spread, before being rolled out and twirled into perfect little buns. These are easy to make, and super pretty, not to mention crazy delicious. #swedishbuns #tahini #chocolate
Dark Chocolate, Tahini, and Sesame Buns - a variation on the traditional swedish cinnamon bun, sweet dough is filled with a dark chocolate tahini spread, before being rolled out and twirled into perfect little buns. These are easy to make, and super pretty, not to mention crazy delicious. #swedishbuns #tahini #chocolate
Dark Chocolate, Tahini, and Sesame Buns - a variation on the traditional swedish cinnamon bun, sweet dough is filled with a dark chocolate tahini spread, before being rolled out and twirled into perfect little buns. These are easy to make, and super pretty, not to mention crazy delicious. #swedishbuns #tahini #chocolate
Dark Chocolate, Tahini, and Sesame Buns - a variation on the traditional swedish cinnamon bun, sweet dough is filled with a dark chocolate tahini spread, before being rolled out and twirled into perfect little buns. These are easy to make, and super pretty, not to mention crazy delicious. #swedishbuns #tahini #chocolate
Dark Chocolate, Tahini, and Sesame Buns - a variation on the traditional swedish cinnamon bun, sweet dough is filled with a dark chocolate tahini spread, before being rolled out and twirled into perfect little buns. These are easy to make, and super pretty, not to mention crazy delicious. #swedishbuns #tahini #chocolate
Dark Chocolate, Tahini, and Sesame Buns - a variation on the traditional swedish cinnamon bun, sweet dough is filled with a dark chocolate tahini spread, before being rolled out and twirled into perfect little buns. These are easy to make, and super pretty, not to mention crazy delicious. #swedishbuns #tahini #chocolate
Dark Chocolate, Tahini, and Sesame Buns - a variation on the traditional swedish cinnamon bun, sweet dough is filled with a dark chocolate tahini spread, before being rolled out and twirled into perfect little buns. These are easy to make, and super pretty, not to mention crazy delicious. #swedishbuns #tahini #chocolate

I’ve been meaning to post a wee variation on my Swedish Cinnamon Roll recipe for a while now, but just kinda never got around to it. It’s a super popular recipe on the blog, and I totally understand why - swirly bread, cardamom, and swedish pearl sugar is the most perfect combo.

We dreamed these Dark Chocolate, Tahini, and Sesame buns up during a baking day with my good friend Rachel, who owns an amazing Tahini and Halva business, Seed and Mill, in Chelsea Market here in NYC. We spent the day shooting at her beautiful apartment in Chelsea - there was loads of Tahini and Chocolate, and a casual professional butt mask shoot going on in the living room (It’s exactly what you think it is). There was loads of baking, and a couple of weird recipe tests, and a whole lot of butts. Dream day, right?!

I made the dough the evening before, and did the first rise in the fridge, and Rachel made a ridiculous dark chocolate tahini spread to go inside the buns. We rolled out the dough, slathered it with the chocolate tahini mixture, then folded it up, cut it into strips, and twisted the strips into twirly, swirly buns. The buns look complicated to make, but lots of the hard work is done by twisting the strip up so it is swirly before you shape it into the final bun.

To me, these are the perfect variation on the swedish bun. Because there is no sugar in the filling, they aren’t super sweet, but the flavour of tahini and chocolate play beautifully with the sesame on top. They are easy to make but look fancy, and I love how fun and pretty the twisted dough looks. Enjoy! x

A few wee tips:

  • This little tutorial from the lovely Izy is a perfect visual on how to make these! Basically you go around your fingers and thumb twice, then take your thumb out before you take the strip over the top and tuck it under. Watch the gif. It makes it much less confusing. Even if they get a bit messy, I promise they will still taste amazing

  • These aren’t super sweet. We finished them with some sesame seeds, but if you wanted to up the sweetness in them, you could finish them with some swedish pearl sugar.

  • Ideally the tahini chocolate filling needs a little bit of time to rest and cool - either overnight, or a few hours. It won’t go super solid like nutella, but it will thicken a little as it sits!

  • You may have a little filling leftover, but it is great served with the buns, on toast, or drizzled over a banana.

  • If I know I am making something ahead of time, I like to do the first rise overnight. Just make the bread dough, shape into a ball, and place into a large bowl (I usually just reuse my mixer bowl), and leave it in the fridge overnight. Then in the morning the dough is risen and will be super easy to work with! I find if I rise overnight I can skip the chilling step once the dough is rolled out.

 

 

Dark Chocolate, Tahini, and Sesame Buns

- Makes about 12 -

Bread Dough
250g whole milk, lukewarm
100g sugar, divided
2 1/4 tsp active dry yeast
525g all-purpose flour
1/2 tsp salt
1 small egg, at room temperature
75g (5 Tbsp) unsalted butter, at room temperature

Filling
200g Bittersweet dark chocolate (I used 65%)
200g Tahini (I used Seed and Mill)
1/8 tsp salt

Sesame Seeds or Swedish pearl sugar to sprinkle (see notes)

 

- PROCESS -

BREAD DOUGH

Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine. 

Add the milk mixture and the egg to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft. 

Cover the bowl with plastic wrap and place in a warm place until doubled in size, 45 minutes to an hour. Alternatively you can do the first rise overnight.

 

DARK CHOCOLATE TAHINI FILLING

Combine all of the filling ingredients in a heat safe bowl, and place over a pot of simmering water to create a double boiler setup. Ensure that the bowl does not touch the water. Heat, stirring occasionally with a spatula, until the chocolate has melted and the mixture has combined. Do not whisk or you could cause the tahini to seize. Transfer into a jar and allow to sit at room temperature for at least an hour, or overnight. Store at room temperature.

ASSEMBLY

Turn out the dough onto a lightly floured surface, and roll into a 24"x15" (60cm x 40cm) rectangle. If you find that the dough is snapping back and hard to work with, cover it lightly with a tea towel and leave it for 5 minutes to relax before continuing to roll out. 

Using an offset spatula, spread about 6 Tbsp of the dark chocolate tahini spread over the dough, ensuring the mixture goes right to the edges. Holding the short side, starting on the left, fold the dough over a third, then fold the right side over so that it covers the left, the same way that you would fold a letter to go into an envelope. Transfer the dough to a baking sheet, cover lightly with plastic wrap, and place in the fridge for 5-10 minutes to help the filling firm up a little. (See notes)

Remove the dough from the fridge and transfer back to your work surface. Roll out slightly, to a rectangle approximately 15”x12” (40cm x 30cm). Using a ruler and a pastry wheel, working on the short side (so cutting long strips), cut the dough into long strips approximately 2cm (0.8 inches) wide. 

Line a baking sheet with parchment paper. Working with one strip at a time, holding both ends, twist the strip a couple of times. Then, hold one end in your hand, and wrap the other end twice around your four fingers and thumb. Remove your thumb, and loop the strip over the top of the roll, and tuck it in underneath along with your thumb loop (see notes for tutorial). Place each bun on the prepared baking sheet, leaving a little space between each. Once you have twisted all of your buns, cover the baking sheet loosely with plastic, and allow to sit in a warm place for 30-40 minutes, or until the cinnamon rolls have risen slightly. While the rolls are rising, preheat the oven to 400°f / 200°c. 

Lightly egg wash each roll, and sprinkle with sesame seeds. Bake for 15 minutes, checking after 12, or until golden brown. Remove from the oven and allow to cool for 5 minutes on the baking sheet, before transferring to a wire rack and allowing to cool completely.  Serve with extra tahini chocolate spread.

Store remaining rolls in an airtight container. Warm slightly in the microwave before serving. 

Dark Chocolate, Tahini, and Sesame Buns - a variation on the traditional swedish cinnamon bun, sweet dough is filled with a dark chocolate tahini spread, before being rolled out and twirled into perfect little buns. These are easy to make, and super pretty, not to mention crazy delicious. #swedishbuns #tahini #chocolate