Two-tone brioche: soft and fragrant!
INGREDIENTS :
550 g (4 1/3 cups) flour
250 ml (1 cup) milk
3 tablespoons of sugar
1/2 teaspoon of salt
5g dry yeast
2 tablespoons of butter
1 egg
3 tablespoons cocoa powder
hazelnut cream
Directions:
In a bowl, mix the hot milk with the sugar and the yeast, add the butter and the egg, then add the flour and the salt. Divide the dough into two pieces and add cocoa powder to the second. Let each dough rise for 2 hours.
Roll out each dough and cover the white with the black.
Make the cuts and twist them. Add the hazelnut cream and wrap it.
Transfer to baking dish. Let stand 30 more minutes.
Bake at 180°C (350°F) for 35 minutes.
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