The biochee bread with chocolate is the blackberry version of one of the most leavened classics for breakfast. Soft and fragrant it is a sweet excellent cut into slices and soaked in milk, but it tastes even better s webbed with a veil of nuts cream you hate Orange jam.
Ingrediants
- 250 g of Manitoba flour
- 40 g of granulated sugar
- 40 ml of whole milk
- 7 g of dehydrated brewer’s yeast
- 90 g of eggs
- 80 g of soft butter
- 30 g of dark chocolate
FOR A 25X11 CM PLUMCAKE MOLD
- 15 g of unsweetened cocoa powder
- ½ vanilla bean
- ½ teaspoon of fine salt
- 15 g of fluid honey
- 1 egg
- 1 tablespoon of milk
to brush
As the name suggests, the chocolate brioche bread it is a leavened product that combines delicacy with the softness, typical of brioche bread cocoa. It tastes great already this way, sliced and soaked in a cup of milk or you, but enriched with a spoonful of nuts cream you hate Orange jam it is an irresistible temptation.
There are different interpretations of brioche bread, all to try to make waking up even more pleasant. The chocolate-free variant is perhaps the most popular. You can make it with the Tang Zhong method for a very soft result. Who has a natural yeast at home you can try the brioche recipe with mother yeast, while the less experienced who do not want to give up this sweet morning cuddle can try their hand at the easiest preparation of the brioche without dough. The variegated cocoa brioche satisfies both those who prefer the ‘white’ version and those who love the chocolate.
It keeps soft for a couple of days. On the third, try it with a veil of butter passed in the toaster, you will feel what a surprise!
OTHER DELICIOUS RECIPES: Brioche bread with dried fruit, Nutella brioche bread donut, Puffed brioche.
How to prepare: Chocolate brioche pan
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
25 min
- Rising time
-
4h
- Portions
-
8
How to prepare: Chocolate brioche pan
To make the chocolate brioche, first you have to chop the chocolate, then melt it in the microwave, stirring every 30 seconds with a spoon until it is perfectly melted. Let it cool down. Add the very soft butter and mix with a spoon until creamy. Keep aside.
In the bowl of the planetary mixer, collect the flour, baking powder, sugar, honey, unsweetened cocoa powder, vanilla seeds, eggs and begin to mix with the K whisk at low speed, slowly adding the milk at room temperature. Then add the mixture of butter and chocolate in several stages, kneading with the hook.
Continue to knead until you get a well strung mass, adding the salt towards the end. Take it and give it the shape of a ball. Place it in a bowl, cover with cling film and let it rise until doubled, in the oven off with the light on. It will take about 2 hours and 30 minutes / 3 hours.
Now turn the dough over on the work surface and divide it into 3 pieces of the same weight with a tarot. With your hands, give each of them a spherical shape by pirandoli. Arrange them side by side in a 25×11 cm loaf pan lined with parchment paper. Cover with cling film and let it rise (always in the oven off with the light on) until the dough reaches the edges of the mold (about 1 hour).
Brush the cake with beaten egg together with the milk and bake in a preheated oven at 180 ° for about 25 minutes. Remove the chocolate brioche from the oven and let it cool before removing it from the mold.
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