Brioche buns with chocolate and almond

Name: Brioche buns with chocolate and almond
Yield: 12
Ingredients: 2 tsp Dried instant yeast; 1 tsp Sugar; ¼ cup Warm water; ½ cup Milk; ¼ cup Sugar; 1 Egg; 2 Tbsp Coconut oil; 3 cups Plain flour; 1 tsp Cinnamon; 100 g Softened butter; 1 tsp Vanilla bean paste; 1 ½ cups Roasted almonds, finely chopped (Main); ½ cup Dried figs, chopped (Main); ½ cup Brown sugar; 1 Tbsp Cocoa powder (Main); 1 tsp Cinnamon; ½ cup Chocolate bits, chopped (Main); 1 Beaten egg, to brush tops

Makes: 12

Babiche Martens

Angela Casley

Food writer for Viva

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These brioche buns — filled with chocolate, cinnamon and figs — are best served straight from the oven but deliciously tempting to have on hand for unexpected guests.

Dough

2 tsp	Dried instant yeast
1 tsp	Sugar
¼ cup	Warm water
½ cup	Milk
¼ cup	Sugar
1	Egg
2 Tbsp	Coconut oil
3 cups	Plain flour
1 tsp	Cinnamon

Filling

100 g	Softened butter
1 tsp	Vanilla bean paste
1 ½ cups	Roasted almonds, finely chopped (Main)
½ cup	Dried figs, chopped (Main)
½ cup	Brown sugar
1 Tbsp	Cocoa powder (Main)
1 tsp	Cinnamon
½ cup	Chocolate bits, chopped (Main)
1	Beaten egg, to brush tops

Directions

Preheat an oven to 180C. Lightly grease a 12-muffin tin tray and line bases with a round of baking paper.
Combine the yeast and first measure of sugar, then sprinkle over the warm water. Leave to sit in a warm place for 10 minutes until it is frothy.
In the large bowl of a kitchen mixer, place the milk, sugar, egg and coconut oil and yeast mixture and beat until well combined. Slowly add the flour and cinnamon to form a soft dough. If you are not using a dough hook you may need to do the last bit by hand. Knead for 2 minutes on a lightly floured bench. Add a little extra flour if the dough is too sticky. Put it into a clean, lightly oiled bowl and place in a warm spot for about an hour until it has doubled in size.
Combine the butter and vanilla paste in a small bowl. In another bowl mix the nuts, figs, sugar, cocoa, cinnamon and chocolate.
Roll the dough on a lightly flour bench to a 30 x 40cm rectangle. Leaving a 2cm border, spread over the softened butter mixture. On top, sprinkle the nut mixture gently pressing in to the dough.
Roll into a log starting with the long side. Slice into 12 even-sized pieces. Place into the muffin tin, cover with plastic wrap and leave to rest for 45 minutes until risen.
Brush the top with a little egg. Bake for 25-30 minutes. Leave to sit for a few minutes. Enjoy while warm.