brioche
Description
Perfect with tea and coffee. Want to bake an original French bread-pie? It'll take a little effort, but it's fun! And especially delightful will be your family's reaction when you slice the brioche:) The recipe is quite simple; the trickiest part is mixing the cocoa into the dough. You can increase the number of marbled swirls by making more dough ropes. Ready to bake? Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Mix 250 ml of milk with cornstarch and cook over medium heat until the mixture thickens.
- 2
Step 2
2. Remove from heat and add butter, stirring thoroughly until a smooth mixture is obtained.
- 3
Step 3
3. Transfer to a bowl in which we will make the dough and let cool to about 30 degrees.
- 4
Step 4
4. Add salt, sugar, and dry yeast. Add flour and knead the dough.
- 5
Step 5
5. Knead the dough by hand; it should turn out sufficiently elastic but soft.
- 6
Step 6
6. Divide the dough into two parts, then divide one half of the dough in half again. You can add lemon or orange zest to the larger portion of the dough.
- 7
Step 7
7. Divide the cocoa powder — put 15 grams into one small bowl and 5 grams into another. Add one tablespoon of milk to the first bowl, and one teaspoon of milk to the second. Stir well.
- 8
Step 8
8. Add cocoa mass to the smaller pieces of dough. The most difficult part is incorporating the cocoa mass into the dough :) You'll need to knead for a long time until the dough is evenly colored.
- 9
Step 9
9. Divide each piece of dough into 7 parts (a total of 21 dough balls).
- 10
Step 10
10. Roll the light brown ball of dough into a more or less rectangular sheet, place the sausage-shaped piece of dark brown dough in the center, and wrap it up. The resulting sausage should be the same length as the baking pan.
- 11
Step 11
11. And now we wrap the cocoa dough sausage in the white dough.
- 12
Step 12
12. As a result, you get 7 sausages like these.
- 13
Step 13
13. Grease the baking pan with butter and place the sausages in it. Put 3 sausages at the bottom, and the rest on top. It's better to use a taller pan than mine (mine is a standard loaf or bread baking pan).
- 14
Step 14
14. Let the dough rise in the pan. You can put it in the refrigerator—then the dough will rise slowly for about 8–12 hours—or leave it for about an hour and a half at room temperature. Once the dough has risen, brush it with milk.
- 15
Step 15
15. Preheat the oven to 210 degrees and place a container of water on the bottom rack. Reduce the temperature to 180 degrees, put the brioche into the oven and bake for about 35–40 minutes.
- 16
Step 16
16. The brioche should cool on a rack, so don't forget to remove it from the mold. Once cooled, the brioche can be left as is, dusted with powdered sugar, or glazed with chocolate icing.
- 17
Step 17
17. Cut off a slice and see what we've got—leopard spots. The kids will be thrilled :)