Peppermint Mocha Morning Bun (Printable version)

Soft brioche swirled with chocolate, espresso, peppermint, and finished with sparkling sugar topping.

# List of ingredients:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/4 teaspoons instant yeast
04 - 1 teaspoon fine sea salt
05 - 3/4 cup whole milk, lukewarm
06 - 2 large eggs, room temperature
07 - 1/2 cup unsalted butter, softened

→ Filling

08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup brown sugar, packed
10 - 2 tablespoons unsweetened cocoa powder
11 - 1 tablespoon instant espresso powder
12 - 1/2 teaspoon peppermint extract
13 - 1/2 cup mini chocolate chips

→ Peppermint Sugar Topping

14 - 1/3 cup granulated sugar
15 - 1/2 teaspoon peppermint extract
16 - 2 candy canes, crushed (about 1/4 cup)

→ Optional Glaze

17 - 1 cup powdered sugar
18 - 1 to 2 tablespoons whole milk
19 - 1/4 teaspoon peppermint extract

# Directions:

01 - In a large bowl or stand mixer, combine flour, sugar, yeast, and salt.
02 - Add lukewarm milk and eggs to dry ingredients; mix on low speed until a shaggy dough forms.
03 - Gradually add softened butter, mixing until fully incorporated and dough is smooth and elastic, about 8 to 10 minutes.
04 - Cover the dough and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
05 - Beat together softened butter, brown sugar, cocoa powder, espresso powder, and peppermint extract until smooth.
06 - Punch down the dough and roll out on a lightly floured surface into a 12 by 18-inch rectangle.
07 - Spread the filling evenly over the dough and sprinkle with mini chocolate chips.
08 - Roll the dough tightly from the long side into a log and slice into 12 equal pieces.
09 - Arrange buns cut-side up in a buttered 9 by 13-inch baking dish, cover, and let rise for 30 to 45 minutes until puffy.
10 - Preheat the oven to 350°F (175°C).
11 - Bake for 25 minutes until golden and set.
12 - While baking, mix granulated sugar and peppermint extract; stir in crushed candy canes.
13 - Whisk powdered sugar, milk, and peppermint extract until smooth for an optional glaze.
14 - Cool buns slightly, sprinkle with peppermint sugar, drizzle glaze if desired, and serve warm.

# Expert Advice:

01 -
  • That magical moment when you bite through the crunchy peppermint sugar into the soft, pillowy bun—it feels indulgent but you're eating breakfast
  • The espresso quietly elevates the chocolate without tasting like coffee, creating this sophisticated holiday flavor that feels homemade but tastes fancy
  • You can make these ahead and freeze them, so those festive mornings feel effortless
02 -
  • Brioche dough is forgiving but temperature matters more than you think. Cold butter won't incorporate properly and cold milk will shock your yeast. Everything should be at room temperature except the final rising place should be warm.
  • That first proof time isn't a suggestion. Rushing it means dense buns. I learned to use my phone timer and actually wait because I was so eager to swirl.
  • The peppermint extract has a line between 'festive' and 'toothpaste.' I recommend starting with a bit less than the recipe calls for and tasting the filling before you commit to spreading it.
03 -
  • Use a bench scraper when rolling and slicing your dough. It keeps everything from sticking and makes you feel like a real baker.
  • That instant espresso powder deserves good quality. It's only a tablespoon, so invest in something that smells incredible—your buns will taste like you actually know what you're doing.
  • If your kitchen is cold, turn your oven to the lowest setting for five minutes, then turn it off and proof your dough inside. A cold rise just means a long rise, which actually develops more flavor.

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