These buns procure their magical power from Tangzhong, a paste or roux made from milk and flour.It has two essential purposes: lock in moisture while keeping your buns light and bouncy and keep them fresher longer.With decadent chocolate and tart cherries folded into soft, buttery-rich brioche, these buns are both elegant and comforting.

Chocolate-Cherry Brioche Buns Print Recipe Pin Recipe Makes 20 buns Ingredients  2⅔ cups (333 grams) all-purpose flour, plus more for dusting3 tablespoons (36 grams) granulated sugar1 (0.25-ounce) package (7 grams) instant yeast*2¼ teaspoons (6.75 grams) kosher salt½ cup (120 grams) warm whole milk (120°F/49°C to 130°F/54°C)3 large eggs (150 grams), room temperature and dividedTangzhong (recipe follows)½ cup (113 grams) unsalted butter, cubed and room temperature½ cup (85 grams) coarsely chopped bittersweet chocolate½ cup (64 grams) finely chopped dried cherries1 tablespoon (15 grams) water InstructionsIn the bowl of a stand mixer, whisk together 1⅔ cups (208 grams) flour, sugar, yeast, and salt.Add warm milk, 2 eggs (100 grams), and Tangzhong; using the paddle attachment, beat at low speed until combined, about 1 minute.With mixer on low speed, gradually add remaining 1 cup (125 grams) flour, beating until a shaggy dough forms; scrap

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