Turkish Flower Brioche Buns with Hazelnut Chocolate Tips, FAQ & printable recipe

Tips for success

For the softest buns, use bread flour instead of all-purpose flour. The higher protein content creates more gluten, resulting in a chewier, more tender crumb. If you prefer a sweeter bun, increase the sugar to 3 tablespoons.

The dough can also be made in a stand mixer with a dough hook, kneading on low speed for 6–8 minutes. Always let the dough rise in a warm, draft-free spot, such as an oven with the light on.

When shaping the buns, keep the cuts shallow—about half an inch deep—so the petals stay attached at the base. Use a sharp knife for clean cuts. If the chocolate cream is too thick to spoon, warm it slightly to make it easier to work with. For an extra glossy finish, brush the buns with a second coat of egg wash just before baking. This will give them a beautiful shine.

Variations

• Savory Herb Buns: Omit the sugar and chocolate filling. Add 1 teaspoon of dried herbs, such as oregano or thyme, to the dough. Fill the centers with a spoonful of pesto or a cube of cheese. Brush with egg wash and sprinkle with sesame seeds before baking.
• Cinnamon Sugar Buns: Mix 1/4 cup granulated sugar with 1 teaspoon ground cinnamon. After shaping the buns, dip the top of each in melted butter, then in the cinnamon sugar. Omit the chocolate filling and bake as directed.
• Almond Filling: Replace the hazelnut chocolate cream with almond paste or a mixture of ground almonds, sugar, and butter. Shape and bake as directed. The almond filling will become soft and fragrant as it bakes.
• Citrus Glaze: After baking, brush the warm buns with a glaze made of 1/2 cup confectioners' sugar and 2 tablespoons lemon juice. This adds a tangy sweetness that pairs well with the chocolate. Skip the seeds if desired.

Storage and make-ahead

Fridge

Store in an airtight container at room temperature for up to 2 days. Do not refrigerate, as it dries out the buns.

Freezer

Freeze baked buns in a zip-top bag for up to 1 month. Thaw at room temperature and reheat in a 350°F oven for 5-7 minutes.

Reheat

Reheat in a 300°F oven for 5 minutes to restore softness. Avoid microwaving, which can make the buns tough.

Store the buns in an airtight container at room temperature for up to 2 days. To maintain their softness, place a piece of bread in the container to help retain moisture.

Avoid refrigerating the buns, as this can dry them out. If the buns become stale, refresh them in a 300°F (150°C) oven for 5 minutes. The chocolate filling will firm up as the buns cool, but will melt again when reheated.

The dough can be prepared the night before and refrigerated after the first rise. Punch it down, cover the bowl tightly, and refrigerate for up to 12 hours. The next day, let the dough come to room temperature for 30 minutes, then shape and bake as directed. The baked buns can also be frozen for up to 1 month. Thaw at room temperature and reheat in the oven before serving.

Serving ideas

Serve these flower brioche buns warm, straight from the oven, with a cup of Turkish tea or coffee. The contrast of the crisp, shiny crust with the soft, buttery interior is delightful.

The chocolate center is a pleasant surprise, so consider adding a small dollop of whipped cream or a dusting of powdered sugar for an extra touch. These buns are perfect for a weekend brunch or a special holiday breakfast.

For a more indulgent presentation, arrange the buns on a large platter with fresh berries and a dusting of confectioners' sugar. You can also serve them with a side of extra chocolate spread for dipping.

The buns are best enjoyed within a few hours of baking, when the dough is at its softest and the chocolate is still gooey. If serving later, reheat them briefly in the oven to restore their fresh-baked texture.

Frequently asked questions

Recipe card

Turkish Flower Brioche Buns with Hazelnut Chocolate

Prep 30 minCook 25 minRest 1 hTotal 1 h 55 minServes 8

Ingredients

• 1 cup warm water
• 1/2 cup warm milk
• 1/2 cup vegetable oil
• 1 large egg
• 2 tbsp granulated sugar
• 1 packet instant yeast
• 5 cups all-purpose flour
• 1/2 cup hazelnut chocolate cream
• 1 egg yolk, beaten
• 1 tbsp white sesame seeds
• 1 tbsp nigella seeds

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, eggs, milk, tree nuts, sesame

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

62 g

Fat

16 g

Automatic estimate from the ingredient list, not laboratory-verified.