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Buttery Chocolate and Sour Cherry Brioche Buns + Giveaway

by Kristina Gill

When I started my love affair with cooking, it was actually on the baking side, both sweet and savory. In addition to iconic cookbooks by Carol Field, Flo Braker, Rose Levy Beranbaum, and Dorie Greenspan, I waited every Wednesday for the Washington Post food section and I baked almost daily. In one of those sections was an article by Lisa Yockelson called “.” I conquered my fear of baking with active dry yeast with this recipe (they are indeed perfect sticky buns), and ever since I now dive headfirst into any recipes which call for it — like these buttery Chocolate and Sour Cherry Brioche Buns from debut cookbook, , by food writer and cake creator Julia Busuttil Nishimura. These heavenly buns are perfect for brunch (start the night before) when you want to impress (or just splurge!). Feel free to use the brioche dough as a blank canvas for your dreamiest combinations of fruits and nuts, but we think dark chocolate and sour cherries are almost as good as it gets! You can find Julia’s recipes for a Roasted Peach Tart and Pumpkin Tortelli in our Food and Drinks archives. —

To win a copy of Julia’s new cookbook, leave an answer in the comment section below. The question is: “What is your favorite brunch food or memory and why?”

About Julia: Julia Busuttil Nishimura is a Melbourne-based Italian teacher and food writer, and the creator of — an online space where she shares her recipes, images and stories. Julia is a regular contributor to Australian and international publications such as The Design Files, Design*Sponge, Assemble Papers and Yen, teaches sell-out cake workshops and is regularly commissioned to create spectacular cakes. She lives in Melbourne with her husband Nori and son Haruki. Find Julia on Instagram at .

{Photography by }

Ostro cookbook by Julia Busuttil Nishimura

 

Chocolate and Sour Cherry Brioche Buns

 

Julia glazing brioche buns

 

Julia with husband Nori and son Haruki

Chocolate and Sour Cherry Brioche Buns

These buns are decadent – buttery brioche filled with dark chocolate, sour cherries and walnuts. They are rather simple to make, especially if you have an electric mixer. I have made them by hand on some occasions and it wasn’t too difficult, just a bit of a workout! You can omit the cherries if you can’t find them, and feel free to replace the walnuts with almonds, pistachios or even hazelnuts. The overnight proofing helps to make this soft and buttery dough workable. Similarly, don’t try to make these on a hot day, as the dough will be far too soft to handle in the heat. These buns are best eaten on the day of baking, but they can be toasted and eaten the following day.

Ingredients

  • FOR THE BUNS
  • 350 g (2 1/3 cups) plain flour, sifted, plus extra for dusting (1 cup = 150g)
  • 7 g active dry yeast (1 envelope)
  • 70 g ( 1/3 cup) sugar
  • 100 ml (1/3 cup plus one tablespoon) whole milk, plus 1 tablespoon extra for brushing
  • 4 eggs

  • finely grated zest of 1 orange
  • 150 g (11 tablespoons) unsalted butter, softened
  • CHOCOLATE AND SOUR CHERRY FILLING
  • 50 g (1/2 cup chopped) walnuts
  • 100 g (3.5 ounces) dark chocolate (70% cocoa), finely chopped
  • 1 3/4 tablespoons caster sugar
  • finely grated zest of 1 orange
  • 40 g (1/3 cup) dried sour cherries, roughly chopped

Preparation

1

Place the flour, yeast and sugar in the bowl of an electric mixer fitted with a dough hook attachment. Gently warm the milk in a saucepan over a low heat until tepid, about 30°C (85°F). Turn the mixer on to medium speed and pour the milk into the dry ingredients, along with three of the eggs and the orange zest. Mix for 3–4 minutes until combined into a sticky yet elastic dough. With the motor still running, add
 the butter, a tablespoon at a time, ensuring it is incorporated before adding more. Once all the butter has been added, mix for another 2–3 minutes until the dough is elastic. Transfer to a large bowl that has been lightly greased with butter and cover with a cloth or plastic wrap. Set aside in a warm place to rise for about 1 hour or until the dough has doubled in size. Knock back the dough, cover again and place in the fridge to prove for at least 6 hours or overnight.

2

Meanwhile, to make the filling, lightly toast the walnuts in a dry frying pan over a low–medium heat for 1–2 minutes or until just colored. Allow to cool, then chop them finely and combine with the remaining ingredients. Set aside.

3

Preheat the oven to 190°C (375°F). Line a baking tray with baking paper.

4

Tip the dough onto a lightly floured bench and, using your hands or 
a rolling pin, push or roll the dough out to a rectangle about 40 cm
 × 20 cm (16 in x 8 in), flouring the dough as you need. Scatter the filling evenly over the rectangle of dough, then fold the short edges in so they meet in the middle, so it looks like an open book. Then fold the dough in half along where the edges meet (like closing a book). You will now have a long, flat shape. You can cut the buns like this, or roll gently, from the longer edge, into a log shape. Trim the rough ends, then cut the log into eight pieces about 6 cm wide. Arrange on the prepared tray with 4 cm (1.5 in) of space between each bun to allow them to expand. Leave in a warm place for 30 minutes for a final proof. Lightly whisk the remaining egg with the extra tablespoon of milk and brush over the top of the buns. Bake for 18–20 minutes until golden and risen. Allow to cool slightly on the tray before moving to a wire rack to finish cooling. Serve warm, or at room temperature on the day of baking.

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Comments

  • My favorite brunch food is a really good omelette filled with spinach, lots of cheese, onions, and mushrooms. It’s enough to fill me up and still healthy. BUT, I recently woke up super early to get to Eggheads in Fort Bragg before 7 am and I’m glad I did because by 7:30, there was a 20 minute wait. I had the best omelette ever–grilled veggies with AVOCADO. Now every time I go to Fort Bragg, I have to get that omelette.

  • When I lived in Detroit I went to a cafe for brunch and had the most delicious waffles just covered in fresh fruit. OMG YUM!

  • I love eggs Benedict.
    I am from Spain and here we aren’t used to brunch.
    My first time was in Bath, England, when I was living there.
    I still remember those eggs in a rainy day in a little cafe with my husband.
    Fond memories…

  • My favorite brunch dish has always been my mom’s biscuits and gravy, I just don’t like any one else’s nearly as well, and she has taught me the recipe too! So easy, by the way your brioche is beautiful, I will definitely be giving it a try!!!

  • For holiday brunch, my kids still insist we have “Eggs Mary Ellen,” named after the friend that gave me the recipe. It’s basically just an egg strata with ham and cheese. I am not allowed to make ANY changes to the recipe. My youngest is now 25, and he still requests it for his birthday dinner. My husband won’t eat it anymore!

  • Breakfast strata because I’m always the host so I can prep it the night before and visit with my guests while it bakes.

  • I love homemade waffles topped with bananas caramelized in maple syrup, whiskey and honey. The flavor is nice and sweet without being overpowering, perfect for a Saturday morning.

    • Hi Kathleen

      If you could please elaborate that would be great. The contest rules (which are pretty minimal) are to describe the meal/memory and why it’s important to you.

      Grace

  • I lived in Portland, OR more than 10 years ago and at the time was dating my now-husband. We spent a lot of time exploring the city and we ate at so many amazing places. We were within walking distance of a wonderful restaurant, Navarre (it’s still there on NE 28th!) and I remember the first time we went there for breakfast and they served it with a salad. A SALAD, for BREAKFAST?? I couldn’t even believe it. Looking back I’m sure we were ordering from the brunch menu but still. My family, growing up, was not big into brunch nor lots of healthy/green foods for any meal before noon so I think my head exploded at the idea. And of course now I love having a salad for any and all meals! (note: I’m not opposed to typical brunch food, this just shows how not foody my family was and frankly still are!)

  • It will always be Sundays where after church we used to all gather to devvour a south Indian spread..Witjh family all spread across th globe now, it still remains something we do when we meet

  • Growing up, we would have pancakes every weekend and I loved that family time. My dad would always use a bit of bacon fat to grease the pancake pan and it made them a little crispy on the outside and so tasty! Topped with rel maple syrup and fresh fruit, they were the best. Now my husband and I make a point of having brunch (not necessarily pancakes, though, but sometimes!) at least twice a month. It is my favourite meal and feels so special and indulgent.

  • I also love crepes! My husband is Eastern European, where they are called palascinki (not sure of the spelling), and he sometimes makes them for our family on a weekend morning. I don’t know which filling is my favorite, lemon, jam, cocoa, or walnuts, but I usually have one of each!

  • brunch after a christmas get together with old friends from school after too many years (and cancer treatments) back in my old haunting grounds in europe .. I don’t even know, if the food was that memorable .. but for them to squeeze a large group (with babies) in without reservation and being soo nice about it, on one of the busiest saturdays of the year, just before the holidays, meant a lot to all of us and created really special memories. they could have easily said no, because that meant a lot more work for them .. !

  • Zucchini torta. Every Italian I know makes theirs slightly different but the basics are the same: Zucchini, onion. garlic, eggs, fresh herbs, parmesan and something to bind it together. My family uses basil and breadcrumbs, but I’ve had it with rice as well. It’s always lovely with a fresh salad or fresh fruit on the side.

  • Super thick Greek yogurt with fresh fruit and honey. About ten years ago a good friend of mine worked as a skipper for a yacht holiday company in the Ionian Islands. As part of her contract she got to invite some friends to use the yacht for one week for a bargain basement price ($40 each for three of us). We spent a week sailing from island to island stopping at all the secret places she’d come to know over the summer. One morning she procured some incredibly thick yogurt and we ate it with fresh berries and raw honey accompanied by mimosas looking out at the sea. It was the simplest most decadent brunch ever – nectar of the gods. I’ve never found yogurt that thick in any store in the US so now I make my own so I can repeat at least part of the experience!

  • My favorite brunch memory was making a breakfast skillet for my family who were visiting from out of town. The meal had hashbrowns, sausage and eggs and it was gobbled down as soon as it was done, even all of the kids loved it!

  • This brioche buns look amazing!!!!! Makes me want to start up a ladies brunch again.

    My friends used to host these monthly ladies brunches when I first moved to the city (of Chicago). They started off with salty lox on bagels smeared with cream cheese, lemon vinaigrette salads, and bowls of fruit of every color. After a few of these brunches under my belt, I suggested we do a pie luck brunch. Oh my this was the best one! This was early summer so I made a classic strawberry pie with strawberries just picked from a farm (I grow food) and put a heart in the middle. There was a blueberry goat cheese and toasted almond galette, and another strawberry cream pie with a hazelnut torte crust. We had a tart layered with beautiful tomatoes on top and a quiche Lorraine for our savory friends. Two of the new ladies at the brunch became two of my dearest friends in the city and there was an unstoppable four of us that all joined together that day. Brunch is just as much about the food as the people you share it with!

  • Brioche French Toast with fresh berries and warmed pure maple syrup…yum! Decadent and a real treat!

  • My all time favourite brunch was the one I shared with my friend Rain, who introduced me to proper Nordic food at Aquavit, London. We had the most delicious raggmunk with bacon and lingonberries; crispy rye bread with boiled eggs; avocado and smoked cod’s roe and Skagen Toast. Yum!

  • My husband, who never cooks, decided that Saturday morning brunch was going to be his thing. So in May, he started reading through my cookbooks and attempting something new each week for a Saturday morning family breakfast. At first, the kids were hesitant to eat anything he made (I mean a 16 year old, 14 year old and an 11 year old can be tough critics) but after a couple weeks they were waking up asking what he was making. My favorite were the bacon cheddar corn cakes that he decided to figure out how to make after eating them at a favorite local breakfast spot. He served them with sour cream, fresh fruit and potatoes. Saturday mornings brunches out have been replaced by our favorite Saturday morning brunches in.

  • Brekkie pizza’s pretty darn good. Breakfast pizza. Whatever kind you wish, but should include some bacon and an egg baked right on top.

  • There’s an Israeli cafe on the lower east side called Cafe Orlin. I combine a few items to end up with a smoked salmon layered over a bed of crispy hash browns/latke with the perfect over easy fried egg. I get a side of Israeli cucumber salad to lighten the meal a smidge. It’s absolute heaven when the egg yolk runs onto the salmon and potatoes. 🤤 I only make it to NYC about once a year, so I usually spend 364 days dreaming about it.

  • Overnight challah french toast tastes so good when baked up fresh in morning. Prep day before takes out the sleepy time work in a.m. Seeing family smikes with happy tummies are the best. My husband of 35 years blames me for his weight gain because I cook and bake too well ! I would love to try some new tasty treats from this book!!

  • Favorite brunch food/memory: my mother would assemble a quiche on Christmas Eve-ning. On Christmas morning she would pop it in the oven and while it baked and cooled we would open our stockings. The warm quiche is always associated with fun, family time.

  • My go to brunch food has always been some version of the Benedict, because: Hollandaise. But recently I have taken to asking the server what they recommend and have tried some fantastic dishes that way.
    I have a feeling that these brioche will hit pretty high on the list! They look fantastic!

  • Soft boiled eggs {5 1/2 minutes} with warm toast, good salted butter and homemade blood orange marmalade … in memory of my dad who always made Sunday breakfast, setting the table, boiling perfect my soft eggs ~ and who loved nothing more than orange marmalade, “sunshine in a jar”.

  • I have wonderful memory one of my favorite aunts making Mickey Mouse pancakes, and one of the best parts is she still does! My children are growing up with this yummy memory as well!!!

  • In my hometown of about 800 people in rural MN is a small restaurant called Cafe Stuga. Without fail, you run into people you know (and likely extended family) while getting the Stuga Breakfast of eggs, hash browns, toast, and choice of meat. They’ve unfortunately had to raise the price recently to $5.50. Every time I’m home I have to eat there at least once.

  • This isn’t exactly a brunch, more like breakfast, but my first memory of a special baked good was my dad making scones from Marion Cunningham’s “The Breakfast Book.” For some reason, that is what came to mind when I saw the question.

  • My favorite brunch memories are lingering for hours over a simple pot of coffee served in mismatched coffee cups with my partner and friends.

  • I am from the Canadian east coast and my favorite brunch indulgence reflects that–lobster benedict, an eggs benedict with fresh poached lobster instead of the meat, perhaps with a bit of wilted spinach. I also love a Bloody Caesar on the side–an invented-in-Canada version of the more traditional Bloody Mary. (The clam component puts non-Canadians off I think, and I get that! But trust me, you don’t taste the clams and it just has a great punch to it that I’ve missed whenever I have had a Mary instead.) My parents and grandparents were immigrants and, while I am so proud of the food legacy they came from, I am also proud that I am drawn to the fare of their adopted country. It’s a testament to how they embraced their new homeland and all it had to offer, and how they imparted the love of food, of all cultures and places, to me and my siblings.

  • For me it’s Shakshouka. I don’t have a childhood memory associated with it, as my Latino family was never very adventurous in their cooking but I’ve started to create my own memories with this dish. Even though I almost always make it for weekend brunch, why limit deliciousness to one time of day? You can (and should!) also make it for breakfast or lunch or dinner! I also love a dish that has endless variations. My favorites have been the faithful North African version with merguez and the “is a third serving considered gluttony” Greek version, and I plan to make many more. The best and most important part about shakshouka? It’s so easy and affordable to make that I can always share the meal with friends AND have money left over for French 75s! Brunch perfection.

  • Brioche french toast with friends pre-kids. We had a cabin weekend away and visited a now defunct cafe that served mse syrup mixed with melted butter.
    Lazy family weekends are good, but that life was pretty golden.

  • My favorite brunch food is sweet Mexican bread and milk coffee. I have wonderful memories of that while growing up in South Central Los Angeles with my Mexican dad and my Nicaraguan mom. Today we eat so healthy with whole wheat pancakes or whole wheat waffles whole wheat bread and lots of fruit but back then the comfort food was Mexican bread warmed up and that delicious milk coffee with a teaspoon of sugar.

  • My favorite breakfast/ brunch meal is buttermilk biscuits with rounds of Jimmy Dean sausage. My grandmother was the queen of Southern breakfast, but these simple sandwiches of hers are still my favorite memory.

  • I am totally addicted to baking, especially sourdough bread and sweet sourdough treats. I love your chocolate brioche recipe as I’m also crazy about using dark chocolate in my recipes!! Yours looks sumptuous and reminds me of a favourite recipe @mydailysourdoughbread which I make all the time. It’s a sourdough cinnamon scroll and it’s incredible. Check out Natasa version of it and then check out mine @moonlibby. Love your work @juliaostro and @designsponge!!! I would so love a copy of Julia’s Book here in NZ where I live. Got my fingers crossed much love and keep trucking 🌸💕

  • Each Christmas morning we would have a big brunch with an egg strata, fruit, pastries, and fresh juice. It’s a tradition I’ve continued as an adult and love the relaxed, festive feel that brings everyone together on what can be a hectic holiday.

  • In Sydney I don’t have time for brunch as my Sundays are devoted to baking so brunch is exclusively reserved for visits to my home town of Brisbane. Every visit I catch up and gossip furiously with one of my oldest friends over something I’d not make for myself at home. Poached eggs are usually involved and often smoked salmon but it’s the 40 years of friendship through the good times and the bad that is my greatest joy..

  • A friend and I were junking and looking for a place to have breakfast. We even stopped at a place, but it didn’t look “right” and kept moving. We finally arrived at the famous Maine Diner in Wells, Maine and had the most amazing brunch. Eggs over easy, hash, beans, bacon and their world famous, bisquits the size of a salad plate, washed down with my favorite, cranberry juice and lots of coffee. We just sat there for the first few minutes, eating and grunting about how delicious the food was and how it was hitting the spot, just right. My favorite meal is breakfast and I love a place that serves it all day.
    Looks like a great book, thanks for the giveaway!

  • Oooooo, I love a perfect French toast! That would be not too damp, not too dry; some texture with a nice blend of egg and sprouted grain tastes, so that I only want some fresh butter on top! A little cortado coffee would be sublime. Mmmmm, thank you.

  • Favorite brunch memory was of the late Egg and Eye in Los Angeles, famous for all kinds of omelettes. My favorite had potatoes, sour cream and a bit of caviar on top. The restaurant was smack dab in the middle of the Craft and Folk Art Museum so amazing art pieces were all around us. The omelettes were wonderful, but the most memorable part was a side of peanut coleslaw from a recipe from the owner’s southern grandma. I’ve never been able to find the exact recipe, and he would never share. The restaurant and the recipe are, alas, long gone.

  • We had a friend staying with us, and hadn’t seen him in many years. I had purchased my first ever ostrich egg, and this special occasion seemed to be the right time to use it…. I had no idea we would need to read directions, employ a screw driver, hammer, towels and straws to crack that thing! It ended up being quite a hilarious production, all for scrambled eggs.

  • I had soft scrambled eggs on a biscuit, topped with tons of chives and the lightest little arugula salad, at a coffee shop right before a music festival. I was in a new city and going with people I didn’t know very well yet, but now we’re friends! (The eggs were also just great in and of themselves. I find a soft scramble difficult to do on my gas stove, and I rarely have the ingredients on hand for nice flaky biscuits.)

  • Today I had a traditional brioche with a lovely top-knot in the French style with some butter and homemade peach 🍑 preserves at a little French café in Seattle. This was after getting up at 5 am to stand in line for a ticket to a very special art exhibition on the last day after previously trying and not getting in. The satisfaction of having a ticket in hand, the pleasure of a comfortable seat in a charming environment, and the delicious brioche, coffee ☕️, and fresh squeezed orange 🍊 juice all combined to make a brunch that I will long remember. And I love ❤️ to make brioche at home so I could really appreciate how tender and fragrant this brioche was.

  • My favourite brunch memory is having uova con sugo (eggs with sauce) made by my beautiful nonna during our Sunday morning visits. Nothing beats eggs slowly poached in a rich tomato sauce, topped with fragrant basil and parmigiano regiana – mopped up with day-old crusty Italian bread!

  • My favourite brunch memory is not of a single meal, but rather of a period in my life when the ritual of Saturday brunch with friend was a ritual. Living in Seattle in the years after I was first married, we gathered for brunch at one of a handful of favourite local restaurants (Lola, The Five Spot, HiLife, Portage Bay) for heavenly (and usually extremely heavy) brunches and copious amounts of amazing coffee. I don’t think I appreciated this luxury at the time; 5 years later, back in Canada with two young children, I treasure the memories of those west coast mornings, and appreciate everything they taught me about the power of simple food made with skill and amazing ingredients, and about joy of being able to linger over a meal with friends.

  • Sunday brunch at the Crescent Hotel in Eureka Springs, Arkansas with my husband, grown children and their partners. Beautiful place, amazing food, copious amounts of Mimosas and an abundance of love and laughter. Best brunch ever!

  • Learning to make french toast with my Aunt! We were always super close and making french toast together was always our thing. It gave us time to spend together while catching up, since we didn’t see each other as often as we would have liked.

  • One of my very best friends was visiting me in college over spring break one year, and for the first time ever we were away from our families on Easter. Feeling very grown up, we took ourselves out to an Easter Brunch at a local Mexican chain restaurant serving an all you can eat buffet. Need I say more? I don’t think either of us had ever eaten that much food in our entire life -and we probably never will again. We could barely move. We somehow made it back to the dorm where we sprawled in a semi conscious state for the rest of the day. I’ll never forget it. Decades later, we still laugh so hard at ourselves and that buffet. It’s one of my favorite memories of a friendship that I still cherish -although I don’t think either of us wants to go back to the buffet.

  • It’s too hard to choose just one, but my favorite brunch foods include most of the things you get at a good dim sum place, like char siu bao, sticky rice, and custard tarts. Dim sum reminds me of the lucky meals I’ve been able to spend with now far-off family or friends. Even when I lived a few blocks from a favorite dim sum restaurant and went often, it still felt like a treat every time. I’ll take western-style brunch offerings for breakfast, lunch, or snack instead of for brunch, please!

  • My favorite brunch food is quiche. When I was a kid I used watch my grandma make pie crusts from scratch. The counter covered in flour, the kitchen warm from the heating oven. She taught me how special it is to bake for your family and that you can do anything with a quiche! Baking slows you down to the moment and quiche is a great place for leftovers! Years later, when I was older, I went to chef school to start a new career. Even after taking all the courses, I still called my grandma for the secret to a delicious flaky crust, and you’ll never guess? She said she had to wait until I was an adult to tell me…vodka! Yum!

  • Mother’s Day Brunch is always an event for our family. We love cooking and breakfast in our house so we go all out. One year it was boozy baked french toast, this year pizza frittata with arugula salad.

  • My friend makes the most fantastic brunch of french toast with fresh berries. He uses English Toasting Bread and toasts each slice ever so slowly. Everyone loves it.

  • I always love my mom’s biscuits and gravy, it is just something that is hard to beat, super filling and comforting!

  • I loved it when my mother made Icelandic Pancakes for brunch. It was really recipe for crepes. My Dad brought the recipe back from Iceland where he was stationed for part of WW2. He had gotten the recipe from a family that had hosted him in their home. We roll them up with butter and strawberry jam. Makes a wonderful meal lany time of the day.

  • My grandma used to go back to her Polish roots on christmas morning – blood sausage and turtle soup and kielbasa were served right along all of the sweet quick breads and baked egg dishes and decorated sugar cookies . As a kid I of course thought it was disgusting but now I cherish the memories!

  • My fave brunch is very Mediterranean! Hard-boiled eggs, or over-easy eggs cooked on soudjoukh (an Armenian spiced sausage), olives, feta or hard cheese, cucumbers and tomatoes, zaahtar and olive oil and pita, and a salad of grilled green peppers and tomatoes with a pomegranate syrup!

  • Anytime I see stuffed french toast I get pretty excited. I love brunch and it could really be anything. Mostly I like going to my favorite restaurants in Portland with friends and ordering the seasonal favorite. Right now it’s pumpkin everything!

  • My fondest brunch memory, going to a well known, fancy restaurant during my honeymoon, and meandering through the various stations, fresh omelets, craved meats, pasta, and of course the lucious desserts. As the foods tantalized my senses, my husband’s a undant love enhanced that forever memorable dining experience.

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