Turkish Flower Brioche Buns with Hazelnut Chocolate Step-by-step instructions

Before you start

Before starting, measure all the ingredients and have them at room temperature. Warm the water and milk slightly so they are warm to the touch but not hot. Line a baking sheet with parchment paper. Clear a clean surface for kneading and shaping.

Have a clean kitchen towel ready for covering the dough while it rises. If using active dry yeast, proof it in the warm water with a pinch of sugar for 5 minutes until frothy. For instant yeast, it can be added directly to the flour.

Instructions

Dough and Shaping

1. 1Make the Dough
   In a large bowl, combine the warm water, warm milk, vegetable oil, egg, sugar, and instant yeast. Stir briefly to dissolve the yeast. Add the flour gradually, mixing with a wooden spoon until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic. The dough should be soft, non-sticky, and silky.
   Look for The dough is smooth, elastic, and no longer sticky after kneading.
   Tip If the dough is too sticky, add a little more flour, a tablespoon at a time.
2. 2Shape the Buns
   Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a smooth ball. Place the balls on a parchment-lined baking sheet, leaving space between them. Using a sharp knife, make six outward radial cuts on each ball to form flower petals, cutting about halfway through the dough. Press down the center of each bun with a finger to create a well. Spoon about 1 tablespoon of hazelnut chocolate cream into the center of each bun.
   Look for Each bun looks like a flower with six petals and a chocolate-filled center.
   Tip Make the cuts evenly spaced for a symmetrical flower shape.

The dough should be smooth, elastic, and slightly tacky but not sticky. After rising, it should have doubled in size and spring back when gently poked. The shaped buns should look like neat balls with six even petals and a small indentation in the center. The chocolate filling should sit snugly in the well without spilling over the edges. If the dough is too sticky to handle, dust your hands with flour.

Baking

3. 3Brush and Seed
   In a small bowl, beat the egg yolk with a teaspoon of water to make an egg wash. Brush the egg wash over the petals of each bun, avoiding the chocolate center. Sprinkle the white sesame seeds and nigella seeds over the tips of the petals.
   Look for The buns are glossy with egg wash and speckled with seeds on the petals.
   Tip Brush gently so the chocolate center stays clean.
4. 4Bake the Buns
   Preheat the oven to 375°F (190°C). Let the shaped buns rest for 15 minutes while the oven heats. Bake the buns for 20–25 minutes, until the tops are deep golden brown and the buns sound hollow when tapped on the bottom. The internal temperature of the buns should reach 190°F (88°C) for fully baked bread.
   Look for The buns are puffed, golden, and the petals have opened like blooms.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.

As the buns bake, they will puff up and the petals will open like a flower. The tops should turn a deep golden brown, and the kitchen will smell of butter and toasted bread. The chocolate in the center may bubble slightly but should not overflow. When done, the buns will be firm to the touch and sound hollow when tapped. Let them cool for a few minutes before serving so the chocolate sets slightly.

Cooling and Serving

5. 5Cool and Serve
   Remove the buns from the oven and let them cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature. The buns are best enjoyed the same day, but can be stored in an airtight container for up to 2 days.
   Look for The buns are soft to the touch and spring back when pressed gently.
   Tip Warm the buns briefly in the oven before serving for the best texture.

The buns should be cool enough to handle but still warm in the center. The crust will be shiny from the egg wash, and the seeds will add a subtle crunch.

When pulled apart, the crumb should be soft and pillowy, with a ribbon of melted chocolate in the middle. Serve the buns on a platter, and watch the petals separate easily as people pull them apart. Any leftover buns can be stored in an airtight container.

Common mistakes

One common mistake is over-kneading the dough, which can make the buns tough. Knead only until the dough is smooth and elastic, about 8–10 minutes. Another pitfall is using liquid that is too hot, which can kill the yeast and prevent the dough from rising.

Always test the temperature with your wrist—it should feel like warm bath water. When cutting the petals, do not cut all the way through the dough, or the buns will not hold their shape. Finally, do not overfill the centers with chocolate, as it may leak out during baking.

How to tell it’s done

The buns are done when they are puffed up, deeply golden brown, and the petals have opened into a flower shape. The internal temperature of the buns should reach at least 190°F (88°C) on an instant-read thermometer.

When tapped on the bottom, they should sound hollow. The chocolate center should be melted and soft, but the bread around it should be fully set. If the tops are browning too quickly, cover them loosely with foil for the last few minutes of baking.

• Egg dishes: 160°F (71°C) in the thickest part