Best Sourdough Brioche Buns – Chocolate Hazelnut Rolls Recipe

Want to learn how to make sourdough brioche buns? You have come to the right place. Here is my great recipe for the best sourdough brioche rolls with chocolate and hazelnut that you won’t be able to resist.

Table of Contents

• Sourdough Brioche Chocolate Hazelnut Rolls
  • Baking Schedule
  • Ingredients You Will Need for Sourdough Brioche
  • Instructions for Sourdough Brioche
• Sourdough Brioche Buns – FAQs

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Time flies really fast. It flies even faster when you’re involved in too many things, and you forget to breathe in between to become even aware of it. It flies fast when you don’t focus on yourself and your goals but always make others a priority and always act as pleaser. Or when you forget why you do things you do in the first place. Time flies fast when you allow others to lead your life. And when you compare yourself to others thinking you’re not good enough even when you pour all yourself into what you do.

When I get stuck, I return to sourdough baking. It helps me to simplify things and to feel grounded again. It’s when I know why I do it. It’s because I love to learn and experience new things and new flavors. Lately, I’ve been experimenting with brioche style dough. The brioche dough is perfect for soft rolls and you can use it to make other sourdough goodies as well.

What have you been baking in the meantime? Any yummy vegan ideas to try out? Let me know in a comment below.

I invite you to follow more of my sourdough adventures on Instagram.

Sourdough Brioche Chocolate Hazelnut Rolls

Baking Schedule

The dough for these rolls was prepared in the evening, left to rise overnight, put in the fridge to consolidate, shaped in the morning, and left to rise at room temperature. The rolls were baked on the second day.

Ingredients You Will Need for Sourdough Brioche

Yields: this sourdough brioche recipe makes 9-10 rolls

Note: Baker’s percentages are put in brackets if you would like to scale up or down the formula.

Starter

• 75 g water
• 75 g strong white wheat flour
• 1 heaping tablespoon of your (active) sourdough starter

Dough

• all of the above starter
• 400 g strong white wheat flour (100%)
• 150 g milk (37.5%)
• 1 egg
• 1 egg yolk
• 40 g of caster sugar (10%)
• 7 g salt ( 1.75%)
• 130 g butter, cubed and slightly soft but still cold (32.5%)

Filling

• 150 g roasted and ground hazelnuts
• 180 g melted dark chocolate

Instructions for Sourdough Brioche

Sourdough Starter

• To begin with sourdough recipe, you’ll make the starter. In the morning, prepare your sourdough starter. Mix 75 g of white wheat flour, 75 g of water, and 1 heaping tablespoon of your base sourdough starter. Leave it to ferment until risen, puffed, active and bubbly. This may take from 4-12 hours, depending on the temperature and strength of your starter.

Bread Making

• In the evening/late afternoon mix the dough. First, dissolve your entire starter in 150 g of milk. Add all other ingredients, except for the butter. Mix everything together. If the dough feels dry, don’t be tempted to add much of additional liquid – mixing in the butter in the following phase will soften the dough. Knead the dough for 5-6 minutes and then let dough rest for 15-20 minutes.
• Next, knead in half of the butter quantity. Once completely integrated, add and knead in the other half. Knead the dough for 8-10 minutes (it is advisable to use mixer) until smooth. Shape the dough into ball and place it into clean bowl. Cover with plastic wrap and leave to ferment overnight in a cool place until almost doubled in volume. Keep an eye on the dough, you don’t want to overproof it.
• When the dough is ready, put it in the fridge for at least 1 hour, preferably more. This is an important step which will enable easier (non-sticky) shaping afterward.

• When you are ready to shape the rolls, prepare the filling. Mix the roasted and ground hazelnuts (I roasted them for 15 minutes at 160°C) and melted chocolate. Also, take your Dutch oven (or any other round pan) and grease it with butter and lightly dust it with flour.

Shaping

• Roll the dough to be 5 mm thick or 30×45 cm (12×18 inch) wide. Drop the filling across the rolled dough and spread it thinly, leaving 1 cm (1/2 inch) space from all sides.
• Roll the dough from the longest side in the direction away from you to get a log. Cut the log into pieces using a sharp knife or a piece of thread. Place the rolls or dough balls into the pan.

Final Rise

• This recipe calls for you to leave the dough to rise at room temperature until puffed. This step is temperature depending, it can take anything from 1 to 3 hours.

Baking

• 30 minutes before the baking, preheat the oven to 200°C (375°F) or 180°C (356°F) with the fan oven.
• When the sourdough brioche dough is ready, put the pan oven into oven and bake the rolls until well baked, 30-40 minutes.
• Leave to cool slightly on the rack. Best when eaten warm.

Who knew making sourdough brioche would be easy? Making bread is definitely one of my passions.

What are your favorite filling for your rolls or bread recipes? Do you also use delicious sourdough bread?

For similar sourdough recipes:

• Sourdough Cinnamon Bread
• Best Sourdough Discard Cinnamon Rolls
• Sourdough Hot Dog Buns Recipe
• Fluffy Sourdough Hamburger Buns

Let me know if you try them – tag me on Instagram (@yourdailysourdoughbread) or drop a comment below 🙂

See you soon!

Sourdough Brioche Buns – FAQs