White Bueno Cream Filled Brioche Buns
The next brioche buns recipe is one of my most requested ever, and is utilizing my basic formula for a brioche dough. The filling is a home-made white kinder bueno cream that is super easy to make. These briohce buns are seriously huge, I mean it. If you crave some filled brioche, this recipe is for you.
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White Bueno Cream Filled Brioche Buns:
Equipment: Half sphere silicone mold (35 holes), 2.7 (d)
Recipe: 6 Huge brioche buns
White Kinder Bueno Cream:
| Ingredient | Amount (g / units) |
| Natural Raw Hazelnut Butter | 40g |
| White Chocolate | 80g |
| Heavy Cream (38%) | 72g |
| Vanilla Extract | 1/2 tsp |
| Salt | 1/16 tsp |
| Vanilla Pudding Mix | 15g |
Brioche Dough (about 930g):
| Ingredient | Amount (g / units) |
| Bread Flour | 340g |
| All Purpose Flour | 100g |
| Eggs | 204g (4 Medium sized eggs) |
| Cold Unsalted Butter (cubed) | 170g |
| Salt | 7g (1 tsp) |
| White Granulated Sugar | 34g |
| Milk | 68g |
| Dry Yeasts | 7 (1 + 1/2 tsps) |
Chocolate Chips inclusions:
| Ingredient | Amount (g / units) |
| Dark Chocolate Chips | 165g (plus some extra for topping) |
Preparation instructions:
White Kinder Bueno Filling:
- In a medium sized bowl, microwave the heavy cream with the white chocolate and mix them together to a smooth ganache. Add the vanilla, salt and the hazelnut butter – mix them thoroughly.
- Add the pudding mix last and incorporate until fully combined. Transfer the mixture into a piping bag and pipe into the half-sphere silicone mold.
- Freeze for at least 4 hours or overnight.
For the Brioche Dough:
Important note: brioche dough is very sticky and hard to work with as soon as it is done kneading. Therefore, it requires a long fermentation, preferably in the refrigerator for at least 4 hours or up to overnight (most recommended). Please take this into consideration when making your baking plans.
- Into a standing mixer bowl fitted with the dough hook attachment, add all of the dough’s ingredients, except for the butter cubes. Mix on low speed for a few minutes until a lump of dough is formed.
- Add the butter gradually, a few cubes at a time, waiting until the first cubes are incorporated before adding the next ones. After all the butter is added, continue kneading for 10 minutes on low-medium speed, until the dough pulls away cleanly from the bowl. With oiled hands transfer into a lightly oiled bowl, shape it into a ball, cover the bowl with plastic wrap and ferment overnight in the fridge.
- After the dough is rested, add in the chocolate chips and knead them into the dough.
- Divide the dough into large chunks of 165g each. Round each piece into a ball.
- Flatten each dough ball with your hands to a rough disc shape, about 12cm in diameter, and fill it with 3 half-spheres of the bueno filling (about 23g). Carefully and securely close the dough on the filling and round the dough ball between your hands. It is crucial to ensure that the dough is securely sealing the filling so it wouldn’t leak out during baking.
- Evenly space the brioche bans on a baking sheet lined with parchment paper, and top each bun with some more chocolate chips for a more appealing visual.
- Proof the buns for 40 minutes at room temperature, and apply egg wash before baking.
- Bake in a pre-heated oven, set to 190C (fan mode off), with a baking rack placed at the lowest level inside the oven, for 14 minutes.
