Category Archives: Brioche

Bicolor Brioche

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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.

Rolled, cut and twisted dough
Pinch the ends together to reduce unrolling
Pretty loaf!
Completed bicolor brioche.

BiColor Brioche

INGREDIENTS
• 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

METHOD

  1. Whisk milk, sugar and yeast together in a stand mixer bowl
  2. Add and whisk one egg
  3. Cube butter and add with salt and flour
  4. Mix with dough hook 8 minutes
  5. Divide in half
  6. Add cocoa powder to one of the halves and knead to mix thoroughly
  7. Cover both halves (in separate bowls) for 2 hours
  8. Roll the white dough into a rectangle approx 12×14”
  9. Roll the chocolate dough into a rectangle 11×13”
  10. Lay the chocolate dough over the white leaving ½” border
  11. Roll the two layers together.
  12. Use pizza cutter, cut approximately 1” wide cuts though half the rectangle
  13. Add hazelnut cream to the uncut half of the dough. Spread to approximately 3” wide and 1” from the ends
  14. Twist each 1” cut portion of the dough approx 8 times
  15. Start rolling from the uncut end, carefully pick up and place in a bread pan
  16. Preheat oven to 360 degrees
  17. Let rest 30 minutes
  18. Coat with egg wash
  19. Bake 360 deg for 35 minutes
  20. After 10 minutes, remove from bread pan to let cool
  21. Best if eaten warm.