Twisted Chocolate Brioche

Twisted Chocolate Brioche. Indulge in the rich, buttery goodness of twisted chocolate brioche. This soft, fluffy pastry swirled with decadent chocolate is perfect for breakfast, brunch, or a sweet treat any time of day.
Twisted two-tone Nutella scone. Soft as a soul, airy as a cloud, fragrant and tasty 😋 Beautiful and decorative both outside and inside. It’s a bit more demanding to make, but you’ll see that it’s worth it in the end. Everyone who tried it, asked for a recipe for this beauty 🥰
Category: Bread and Dough

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Recipe 👇

Dough:
150 ml of milk
2 spoons of sugar
30g of fresh yeast
1 egg
100ml of oil
150 ml of yogurt 1 teaspoon of salt
600-650g of plain flour
3 spoons of cocoa

Charging:
150g of chocolate cream

Coating:
1 egg yolk
1 spoon of milk

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Procedure:
1) Add sugar to lukewarm milk and crush the yeast.
Add a spoonful of flour. We wait about 10 minutes for the yeast to activate.
Add oil, yogurt and salt to the yeast. At the end, add 1 whole egg.
Stir to combine all the ingredients. Add sifted flour, part by part. We mix first with a blender, and then when we add enough flour, we knead by hand. Knead until the dough stops sticking to your hands.
2) Take out the dough on a mixing board and divide it into two equal parts. We shape the first part into a ball. In the second part, add cocoa and knead until the color of the dough is uniform. We put both dough in containers, cover them and let them rise for an hour.
After an hour, the dough has doubled in size. We take it out on a mixing board, knead it briefly and
let it rest for another 15 minutes.
3) It’s time to shape our cake.
Roll out the light dough with a rolling pin into a rectangular shape measuring 30×40 cm and thinner than 1 cm. We do the same with the dark test. Transfer the dark dough over the light one and make sure that they overlap equally everywhere. At the beginning of the dough, we apply chocolate cream. Cut half of the dough into strips about 2 cm wide.
We twist the strips in a spiral around their axis. Roll the dough into a roll.
4) Line a 26cm diameter mold with baking paper. Transfer the roll to the mold and connect the ends. Let it rise for 20 minutes while the oven heats up. Before baking, coat the cake with beaten egg yolk and milk.
Bake in a preheated oven at 180°C (356°F) for about 35-40 minutes.

Good appetite ‼️