Yeah, I wouldn't want to be up early on a Sunday, clattering pots and pans and measuring ingredients, all squinty-eyed and groggy either. But the good thing about these buns is that you make most of it the night before. They have a rich egginess to them, and, unusually, seem to taste better when they're completely cooled rather than warm from the oven. They're fluffy inside, sweet and studded with these milk chocolate chips. And knowing that the dough is all ready to go in the oven makes it really worth getting up for. All you need to do is pour yourself a cuppa and preheat the oven.
Brioche-Style Chocolate Chip Breakfast Buns
200g very soft butter (but not melted)
200ml warmed milk
three-quarters tsp fast-action dried yeast
1tsp sea salt flakes
2 tbsp caster sugar
3 eggs + 1 egg for brushing over the next day
500g strong white bread flour
75g chocolate chips (milk or dark, your choice)
The evening before you want to eat the buns, (and about 2 hours before you go to bed) mix the butter, sugar and the eggs together. Heat the milk until just warm and put briefly to one side.
In a large bowl, mix together the flour, salt and yeast and then stir in the egg mixture - you'll get a thick dough. Gradually trickle in the warm milk and mix. The dough will loosen up. Cover with cling film and leave somewhere warm for two hours. Place in the fridge overnight.
The next morning, take the dough out of the fridge and preheat your oven to 200ºC. Take out small handfuls (or use a spoon if you prefer) of the mixture and dump them into the holes of a silicone muffin tray (or use a standard muffin tray lined with papers). Brush with beaten egg and bake for 15-20 minutes, until they're golden and risen. Leave to cool.