Cocoa-Marbled Brioches

Cocoa-marbled brioches are a delicious variation of the classic brioches. Here’s how to prepare them:

Ingredients

• 500 g of type 00 flour
• 200 g of butter at room temperature
• 100 g of sugar
• 25 g of fresh brewer’s yeast
• 2 whole eggs
• 1 egg yolk
• 150 ml of lukewarm milk
• 1 pinch of salt
• Grated zest of 1 lemon (optional)
• 2 tablespoons of unsweetened cocoa powder
• Powdered sugar for decorating (optional)

Preparation

1. In a large bowl, dissolve the yeast in the lukewarm milk together with a teaspoon of sugar taken from the total.
2. Add about 150 g of flour, mix and let it rest for about 15 minutes until the mixture begins to bubble.
3. In another bowl, beat the eggs with the remaining sugar and a pinch of salt.
4. Add the egg mixture to the yeast and flour mixture, then start to gradually incorporate the remaining flour and the grated lemon zest.
5. When the dough begins to take shape, add the butter in pieces and work until you get a smooth and homogenous dough.
6. Divide the dough obtained into two equal parts. In one of the two, incorporate the sifted cocoa, working until it is completely combined.
7. Cover both doughs with plastic wrap and let them rise in a warm place for about 2 hours or until they have doubled in volume.
8. After rising, take portions of the white dough and cocoa dough and place them alternately on a lightly floured surface, then fold and roll them together to obtain the marbled effect.
9. Form balls or long loaves and arrange them on a baking tray lined with parchment paper.
10. Cover the brioches with a clean cloth and let them rise again for 30-40 minutes.
11. Preheat the oven to 180 °C.
12. Brush the surface of the brioches with the beaten egg yolk and, if desired, lightly dust with powdered sugar.
13. Bake the brioches for about 20 minutes or until they are golden brown.
14. Remove the brioches from the oven and let them cool on a wire rack before serving.

Curiosity

Marbling in pastry is not just an aesthetic detail, but also a way to play with flavors, creating pleasant contrasts on the palate. In this case, the cocoa dough adds an intense and slightly bitter note that balances the sweetness of the classic brioche.