In this dark cocoa brioche I wanted to combine a delicate scent of butter with the flavor of dark cocoa powder. The decoration with white chocolate chips add an element of unexpected sweetness to this brioche.
Semi sweet dark cocoa brioche with white chocolate chips.
- 380 g bread flour
- 32 g dark cocoa powder
- 120 g sugar
- 0.5 tsp salt
- 230 ml warm milk
- 60 g butter
- 7 g active dry yeast* (see the notes to halve the yeast)
- 1 egg
- 60 g white chocolate chips or chopped white chocolate
- Instructions below.
2 hours waiting time.
* To keep your bread, rolls, pizzas, focaccia and other yeast dough recipes soft and fragrant for longer, you need to cut the amount of active dry yeast in half and extend the rising time
Instructions: Dark cocoa brioche with white chocolate chips
Melt butter with milk and set aside to cool slightly.
In a large bowl, sift flour and cocoa powder. Add yeast and stir. Make a well in the center and add sugar, salt and egg.
Begin to stir and add milk with previously melted butter.
Knead for about 10 minutes by hand or with electric mixer fitted with a dough hook attachment. Create a ball and lay it in a lightly oiled bowl. Cover the bowl with plastic wrap and let rise in a warm place for about 1 hour or until it doubles in volume.
The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Forming the brioche
Deflate the dough and divide it into 2 equal parts. Take the first part and divide it into many small parts (12 in my case). With your hands form a ball from each piece and lay it in a loaf tin lined with baking paper. Sprinkle with half of white chocolate chips and proceed equally with the second part of the dough. Cover loosely with a plastic wrap and let rise for another 30 – 45 minutes.
Once the brioche has puffed, sprinkle with the rest of the white chocolate chips or chocolate pieces.
Bake in a preheated static oven at 180 °C for 30 minutes. Cover with aluminum foil if it is getting brown too fast.
Remove from the oven, let it rest for 5 minutes before taking out of the pan and let it cool completely before serving.
lot of love. B.
p.s. If you love brioche that you can slice and have for breakfast with jam or butter check my Sweet bread with cardamom and barley malt syrup. (foto below)