Salesforce Culinary TeamThe Chef's Counter

Brioche Buns with White Chocolate & Orange Blossom

One of the best French bakeries in San Francisco, Maison Nico, makes these brioche buns that are filled with white chocolate and golden raisins. I’ve recreated them in hopes to share their magic flavor combination with the Salesforce community!

Recipe bySamantha Baum

Glazed brioche buns with white chocolate, dried fruit, and pearl sugar
Prep5 hr
Cook30 min
Total5 hr 30 min
MakesMakes 9 buns
DietariesVegetarian, Contains Gluten, Contains Milk, Contains Egg

Ingredients

Ingredient quantities shown in U.S. units.

Brioche Sponge

  • ⅓ cup80 gMilk
  • 2 ¼ tsp8 gActive dry yeast
  • 1 ea1 eaEgg
  • 2 cups240 gAll purpose Flour

Brioche Buns with White Chocolate and Orange Blossom

  • 1 ½ cups180 gAll purpose Flour
  • ⅓ cup70 gSugar
  • 1 tsp5 gSalt
  • 4 ea4 eaEggs
  • ¾ cup170 gButter, room temperature
  • ½ cup100 gDried fruits, such as sultana, cranberry, or apricot
  • 3 oz85 gWhite chocolate
  • 1 t5 gOrange Blossom water

Orange Blossom Simple Syrup

  • 1 cup230 gWater
  • 1 cup210 gSugar
  • 1 T15 gOrange Blossom Simple Syrup

Special Equipment

  • Stand mixer with Dough hook
  • 9“ Circular non-stick pan

Method

Brioche Buns with White Chocolate and Orange Blossom

  1. Sponge: Place the milk, yeast, egg, and 1 cup of flour in the bowl of a stand mixer. Mix the ingredients with a spatula until combined. It will be sticky.
  2. Sprinkle the remaining 1 cup of flour on top, covering the sponge completely, and let it rest in a warm open-air place for 30 minutes.
  3. After 30 minutes, check that there are cracks in the flour. The cracks let you know that the yeast are alive and well.
  4. Add the sugar, salt, eggs, and 1 cup of the remaining flour to the sponge. Fit the bowl on your stand mixer.
  5. Using the dough hook, mix on low for 1 minute, until the dough starts to come together. With the mixer still running on low, add the remaining ½ cup of flour.
  6. When the flour has been incorporated, increase the speed to medium, and mix for 15 minutes.
  7. After 10 minutes have passed, if the dough seems too loose, add 2 additional tablespoons of flour, to help the dough form into a cohesive piece. Use a timer--Do not knead the dough for less than 15 minutes.
  8. Turn the mixer down to medium low speed and add the butter, a couple pats at a time, waiting until each installment of butter is absorbed before adding the next. When all the butter has been added, add the dried fruits, white chocolate chunks, and orange blossom water.
  9. Mix on medium high for 1 minute, then reduce to medium and knead the dough for 5 minutes. The dough will be soft and glossy.
  10. Cover the bowl tightly with plastic wrap, and let it rise at room temperature for 2 hours, until it has doubled in size.
  11. Using your hands, gently punch down the dough and compact it back to its original volume.
  12. Turn the dough out onto a lightly floured surface. Cut the dough into 6-8 pieces and gently roll them into balls with floured hands.
  13. Grease a circular baking pan with butter. Place the balls of brioche into the pan evenly spread apart. Let rise for 2 hours or until puffy and doubled in size.
  14. While the dough is rising, preheat the oven to 375F/190C. Brush the buns with egg wash and sprinkle with Swedish or Belgian pearl sugar.
  15. Bake the brioche for about 30 minutes, until the interior measures 190F /87C.
  16. While the brioche is baking, make the Orange Blossom Simple Syrup. Bring the sugar and water to a boil. Turn off the heat and add the orange blossom water. Set aside.
  17. When the brioche comes out of the oven, glaze them with the orange blossom simple syrup. Enjoy immediately.