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Cocoa Brioche

17/11/2023

Cocoa brioche is a delight for breakfast or snack time, and here I provide an Italian version of the sweet treat, with a touch of elegance and flavor.

Ingredients

For the dough:

  • 500g of type 00 flour
  • 150ml of warm milk
  • 100g of sugar
  • 100g of soft butter
  • 2 whole eggs
  • 25g of fresh yeast
  • A pinch of salt
  • 30g of cocoa powder

For the finish:

  • 1 egg yolk for brushing
  • Granulated sugar or icing sugar for decorating (optional)

Preparation

  1. Dissolve the yeast in the warm milk along with a teaspoon of the sugar taken from the total and let it rest for about 10 minutes until it activates.
  2. In a large bowl, mix the sifted flour with sugar, cocoa powder, and salt.
  3. Add the eggs and start kneading, gradually adding the milk with the yeast.
  4. When the dough starts to form, add the soft butter in pieces and work until you get a smooth and elastic dough.
  5. Form a ball with the dough, place it in a lightly floured bowl, cover with a clean dishcloth, and let it rise in a place sheltered from drafts of cold air for about 2 hours or until it doubles in volume.
  6. After rising, take the dough, deflate it slightly, and divide it into portions of about 80-100g each.
  7. Shape into smooth balls and arrange them on a baking tray lined with parchment paper, leaving enough space between them to allow for a second rising.
  8. Cover the brioche with a dishcloth and let them rise again for about 1 hour.
  9. Preheat the oven to 180°C.
  10. Brush the brioche with the beaten egg yolk, and if desired, sprinkle with granulated sugar.
  11. Bake the brioche for 15-20 minutes or until they have a beautiful golden color.
  12. Let them cool on a wire rack before serving.

For an even more indulgent variation, you can add chocolate chips to the dough or fill the brioche with a spreadable chocolate cream before closing them and letting them rise.

Trivia

The brioche, although renowned in French cuisine, has found a second home in Italy, particularly within Sicilian pastries. Accompanied by a granita or ice cream, the brioche with a “tuppo” (a small ball on top) is a true delicacy of the island’s summer breakfast.

Cocoa Brioche