An original brioche recipe to say the least! It’s made up of 3 different-colored dough pieces, which reveal a pretty lepoard color when cut.
Prep Time: 45 minutes
Rest Time: 1h40
Baking Time: 35 minutes at 350°F (180°C)
Difficulty: easy
Yield: 12 slices approximately (8 inches mold – 20 cm)
For the dough
For the color
In the bowl of a food processor, combine all the ingredients for the dough, avoiding direct contact with the yeast and salt. Knead for about 10 minutes, until smooth.
In a bowl, mix 2.5 tbsp. cocoa powder and 5 tbsp. milk until smooth.
In a separate bowl, mix 1/2 tbsp. cocoa powder with 2 tbsp. milk to make a thicker mixture.
Divide the dough in half and leave one half to rest, covered, for about 1 hour.
Divide the other half in half, coloring each half with one of the two cocoa mixes while kneading. If the dough is too sticky, add a little flour. The result is a light-brown and a dark-brown dough. Cover and leave to rest for 1 h.
Butter or line with parchment paper. Divide each of the three doughs into 8 portions.
Form rolls of dough the length of the mould.
Roll out the white and light-brown rolls with a rolling pin.
Place a dark-brown roll on top of each light-brown one and wrap around it.
Wrap the resulting roll in a white pastry case. Repeat until all 8 dark rolls have been wrapped.
Place the rolls in the mould and leave to rise for around 30 minutes.
Preheat oven to 350°F (180°C).
Bake the brioche for 35 minutes, then leave to cool.
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