Leopard Brioche


Ingredients

  • 25 grams of cornstarch
  • 250 ml milk of choice + a bit more to brush
  • 50 grams of butter (use vegan butter for vegan option)
  • 1 orange
  • 70 grams of sugar
  • 13.5 grams dry yeast
  • 375 grams of flour
  • For dark brown paste:

  • 15 grams of cocoa powder unsweetened
  • 3 tablespoons of milk
  • For the lighter brown paste:

  • 5 grams of cocoa powder unsweetened
  • 1 tablespoon of milk
  • For the glazing:

  • 90 grams of dark chocolate pastry
  • 30 ml milk
  • 30 grams of hazelnuts

Directions

  1. In a saucepan, combine cornstarch and milk with a whisk. Bring to a boil, stirring constantly. The mixture will thicken suddenly. Remove from heat, add butter. Mix well.
  2. Transfer the mixture to a container and allow to cool for about 20. The temperature must fall below 50 ° C so as not to “kill” the yeast.
  3. Add the flour, sugar and yeast. Mix and leave to stand for 10 minutes.
  4. Knead about ten minutes, until the dough is soft and elastic.
  5. Cut the dough into 2. In a half, add the zest of the orange, picked with a fine grater. Set aside, under a cloth. This will be the light paste.
  6. Cut the other half into 2 pieces. In one, add 15 g of cocoa mixed with milk. Incorporate it by kneading to obtain the dark brown paste. In the other, add 5 gr of cocoa mixed with the milk. And incorporate it in order to obtain the lighter brown paste.
  7. Form balls with each dough. Flour lightly and arrange in a tightly closed container. Leave for 1 hour 30 minutes at room temperature.
  8. Divide each piece of dough into 2. Then a half in 3 and half by 4. So you get 7 pieces of each color. In all, 21 pieces.
  9. Take a piece of light brown paste. Form a thin rod, flatten it and roll it on itself.
  10. Take a piece of dark brown paste, form a sausage about fifteen cm and then flatten it. Place the light brown paste over it and roll the dark brown paste over it. Don’t worry if you can’t surround it completely!
  11. Take a piece of light paste, form a pudding, just a little bigger than the dark brown, then flatten it. Place the dark brown pudding on it and close the light paste over it. Thoroughly weld it. Renew until the pieces of dough are depleted.
  12. Roll each strand to stretch it and about twice the length of the mould (about 42 cm). Cut them in 2 and place them in the mould lined with baking paper, or buttered if necessary. Alternate cut parts to each end of the mould.
  13. Cover with a clean cloth and leave to stand for about 2 hours at room temperature. It must double in volume.
  14. Preheat the oven to 200 ° C, with a container of water at the bottom of the oven (I put water in an oven pan).
  15. Brush the bread with a little milk.
  16. Bake and lower immediately to 170 ° C. Bake 35 to 40 minutes and let cool on rack.
  17. Melt the chocolate with the milk. Pour over the brioche. Sprinkle with crushed hazelnuts.

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