💫 Overview

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Yield: ~12 dough balls

Prep time: 30 min active, 10–12 hrs total (including rise)

Bake time: 20–25 min

Difficulty: Intermediate

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Ingredients:

Sourdough Brioche Dough

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Bread flour 400 g

Active sourdough starter (100% hydration) 100 g

Whole milk, warm (about 95°F / 35°C) 120 g

Eggs 2 large

Sugar 60 g

Salt 8 g

Unsalted butter, softened 100 g

Mini chocolate chips 100 g

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Chocolate Ganache Filling

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Dark or semisweet chocolate, chopped 150 g

Heavy cream 100 g

Butter (optional, for richness) 10 g

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Egg Wash (for baking)

1 egg + 1 tsp milk, whisked

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🍫 Instructions

1. Make the Ganache (ahead of time)

2. Heat the heavy cream until just simmering.

3. Pour over the chopped chocolate (and butter if using).

4. Let sit 1 minute, then stir until smooth.

5. Chill for 1–2 hours until scoopable (it should be thick but pliable, like truffle filling).

6. Scoop into 12 small balls (about 1 tablespoon each) and freeze until firm.

7. Mix the Dough

8. In a stand mixer with dough hook, combine milk, starter, eggs, sugar, and flour.

9. Mix on low until a rough dough forms (2–3 minutes).

10. Add salt and knead 4–5 minutes until smooth.

11. Gradually add the softened butter, one tablespoon at a time, allowing it to incorporate before adding more.

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Dough will look sticky at first — keep kneading 10–15 minutes until shiny, smooth, and elastic.

Fold in the chocolate chips.

Shape into a ball, place in a greased bowl, cover, and bulk ferment at 75°F (24°C) for 6–8 hours (or overnight in the fridge for better flavor).

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1. Shape & Fill

2. If dough was refrigerated, let it warm up 30–60 minutes.

3. Divide into 12 equal pieces (~65–70 g each).

4. Flatten each piece gently into a disc, place a frozen ganache ball in the center, and pinch edges to seal.

5. Place seam-side down on a parchment-lined baking tray or in a greased muffin tin.

6. Proof

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Cover and proof until puffy and nearly doubled (2–3 hours at room temp, or overnight in fridge for slow proof).

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1. Bake

2. Preheat oven to 375°F (190°C).

3. Brush tops with egg wash.

4. Bake 20–25 minutes, until deep golden brown.

5. Cool 10 minutes before serving (the ganache center will be molten!).

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Optional Finishes

Dust with powdered sugar or cocoa powder.

Brush warm tops with melted butter or a simple syrup for shine.

For extra indulgence: drizzle melted chocolate over cooled buns.

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