I originally saw this brioche on FB. It was published by Cookist. I tried it as presented and it was a disaster. I decided to try again using my own brioche recipe and it was good. Maybe not good enough to make again, but perhaps with more modification it could be a success.
My brioche recipe is easy to make. It’s a basic bread recipe enriched by adding eggs and milk. To make the bicolor, divide the dough in half and add 2-3 tablespoons of cocoa, (enough to make a solid chocolate dough.) To incorporate the cocoa and end up with a soft pliable texture I added two more tablespoons of butter and two tablespoons of milk, You should have a soft, pliable but slightly sticky dough.
The resultant brioche crumb was tighter that this type of bread should have, however it was a nice soft bread with a pleasant taste. It’s probably not worth making again, however I plan to replace the chocolate component was a pumpernickel brioche. Stay tuned.
• 1 c milk –
• 3 Tbl sugar
• 5 g yeast
• 2 eggs, separated
• 4 Tbl softened butter –
• 4 1/3 c AP flour
• ½ tsp salt
• 3 Tbl cocoa powder
- Whisk milk, sugar and yeast together in a stand mixer bowl
- Add and whisk one egg
- Cube butter and add with salt and flour
- Mix with dough hook 8 minutes
- Divide in half
- Add cocoa powder to one of the halves and knead to mix thoroughly
- Cover both halves (in separate bowls) for 2 hours
- Roll the white dough into a rectangle approx 12×14”
- Roll the chocolate dough into a rectangle 11×13”
- Lay the chocolate dough over the white leaving ½” border
- Roll the two layers together.
- Use pizza cutter, cut approximately 1” wide cuts though half the rectangle
- Add hazelnut cream to the uncut half of the dough. Spread to approximately 3” wide and 1” from the ends
- Twist each 1” cut portion of the dough approx 8 times
- Start rolling from the uncut end, carefully pick up and place in a bread pan
- Preheat oven to 360 degrees
- Let rest 30 minutes
- Coat with egg wash
- Bake 360 deg for 35 minutes
- After 10 minutes, remove from bread pan to let cool
- Best if eaten warm.