1. In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the milk and 1 egg. Mix on low speed until the dough starts to form. Increase the speed and knead for 5 minutes or until the dough is smooth (see Chef’s tip).
2. With the machine running on low speed, gradually add the butter. Increase the speed and knead for 3 minutes. Shape the dough into a ball. Cover with a damp dishcloth and let rise in a warm, humid spot for 15 minutes.
3. Place the dough on a floured work surface. Knead the chocolate and cranberries into the dough.
4. Cut the dough into 12 equal pieces. Roll each piece of dough against the work surface into a ball using the palm of your hand. Arrange the balls of dough spaced out on a baking sheet lined with a silicone mat or parchment paper. Cover with a clean, slightly damp dishcloth or plastic wrap. Let rise in a warm, humid spot for 45 minutes or until doubled in volume.
5. With the rack in the middle position, preheat the oven to 350°F (180°C).
6. In a small bowl, beat the second egg. Using a pastry brush, cover the tops of the buns with the beaten egg.
7. Bake for 20 to 25 minutes or until the buns are nicely browned. Let cool. The buns will keep for 2 to 3 days in an airtight container at room temperature.

Chef’s tip

It may appear that there is too much flour but it will all get incorporated into the dough as you knead it.

These small brioche buns filled with chocolate and cranberry are great to serve for brunch or as a snack with a mug of hot chocolate.