Cocoa Swirled Brioche (Brioches Variegate al Cacao)
Category: Desserts
Serves: 8
These cocoa-swirled brioches are a delightful treat, where the soft, fluffy dough is beautifully marbled with rich, chocolatey swirls. They are perfect for a sweet breakfast or a cozy afternoon snack. Follow this step-by-step guide to create a batch of heavenly brioches that will melt in your mouth.
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 300g |
| Sugar | 80g |
| Active dry yeast | 2g |
| Whole milk | 125g |
| Egg | 1 |
| Butter (softened) | 50g |
| Vanilla bean (split in half) | ½ |
| Butter (for cacao dough) | 100g |
| Unsweetened cocoa powder | 15g |
| All-purpose flour | 10g |
| Vanilla bean (for cacao dough) | ½ |
| Butter (for brushing) | As needed |
Instructions
1. Preparing the Brioche Dough
To begin, place the sifted Manitoba flour, dry yeast, and whole milk into the bowl of a stand mixer fitted with a dough hook. Add the sugar, then start the mixer on a low setting and mix until the ingredients begin to combine. Continue mixing until the dough becomes smooth and elastic.
Next, split the vanilla bean lengthwise and scrape out the seeds. Add half of the vanilla seeds to the dough, followed by the softened butter in small chunks. Allow each piece of butter to be fully incorporated before adding the next.
Once the dough has a smooth, elastic texture, transfer it to a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place for about 2 hours, or until doubled in size.
2. Making the Cocoa Paste
While the dough is rising, prepare the cocoa filling. In the stand mixer, fitted with a paddle attachment, combine the butter, all-purpose flour, the remaining vanilla bean seeds, and the unsweetened cocoa powder. Mix well until you have a smooth paste.
Wrap the cocoa dough in parchment paper and roll it out into a rectangle approximately 10×15 cm (4×6 inches) in size, and 5mm thick. Place it in the fridge to rest for at least 20 minutes.
3. Shaping the Brioche
Once the dough has risen, lightly flour your work surface and turn out the dough. Roll it into a rectangle, about 22×15 cm (9×6 inches). Take the chilled cocoa paste and remove the parchment paper, placing it in the center of the rolled-out dough.
Fold the edges of the dough towards the center, folding in the short sides first, to completely enclose the cocoa paste inside. Gently roll out the dough with a rolling pin to create a rectangle of about 25×30 cm (10×12 inches). Next, perform a three-fold by folding the short sides in towards the center again.
Once folded, roll the dough gently with a rolling pin to flatten it slightly, then wrap it in plastic wrap and let it rest in the fridge for about 15 minutes to firm up.
4. Rolling and Cutting the Brioche
After the dough has chilled, take it out and, using a sharp knife, trim the edges of the dough to create even strips. Now, slice the dough into strips of about 5 cm (2 inches) in width. Roll each strip tightly from the short side to form a spiral.
Cut the rolled dough into pieces, each about 5 cm thick. Place each piece into a muffin tin or cupcake liner. Allow them to rest at room temperature for about 10 minutes while you preheat the oven.
5. Baking the Brioche
Preheat the oven to 180°C (350°F) for a conventional oven or 160°C (320°F) for a fan-assisted oven. Bake the brioches for about 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. If you’re using a fan-assisted oven, check them around the 15-minute mark.
Once baked, remove the brioches from the oven and let them cool slightly before serving. These cocoa-swirled brioches are perfect for pairing with a cup of coffee or tea, making them an irresistible addition to any breakfast or dessert table.
Enjoy!
Now that you’ve mastered these delicious cocoa-swirled brioches, enjoy the soft, buttery layers and rich cocoa swirl in every bite. Perfect for any occasion, these treats will surely become a family favorite.
