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Epicurious

Cocoa Brioche Morning Buns

By Bill Clark

4.3

(16)

Photo of cocoa brioche morning buns on a cooling rack on a marble countertop.
Photo by Joseph De Leo, Food Styling by Lillian Chou

These pastries from chef Bill Clark combine the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the middle. It does take a bit of time (start it on Saturday afternoon to bake on Sunday morning), but that effort yields three opportunities for buns: These are baked in batches of six, meaning you’ll have two extra slabs of dough in the freezer ready to be thawed, shaped, and baked whenever the craving hits.

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