Dive into the exquisite world of baking with this Bicolored Chocolate Brioche, where beauty meets deliciousness in every slice. This brioche isn’t just visually appealing with its striking yellow and chocolate hues; it’s also incredibly soft, tender, and bursting with a luscious milk chocolate and hazelnut filling. As promised, here’s a recipe that will not only satisfy your taste buds but also elevate your baking skills.
Why You’ll Love This:
The dual-colored presentation makes this brioche a standout piece at any table, while the rich, creamy filling of milk chocolate and hazelnuts is an absolute delight. The contrast between the soft, fluffy bread and the decadent chocolate is what dreams are made of. Perfect for chocolate lovers and those who appreciate a touch of elegance in their baked goods.
Perfect Occasion:
This brioche is ideal for special breakfasts, brunches, or as a sophisticated addition to your afternoon tea. It’s also perfect for holidays and celebrations, offering a unique twist on traditional brioche that’s sure to impress your guests.
Decoration Tips:
For an added touch of luxury, consider drizzling the top with a light glaze or a sprinkle of powdered sugar once it’s cooled. A few chopped hazelnuts or a light dusting of cocoa powder can also enhance the visual appeal and add to the flavor profile.
Ingredients:
- 13.2 oz (375 g) flour
- 0.5 oz (15 g) powdered milk
- 2 large eggs
- 2.5 oz (70 g) sugar
- 0.18 oz (5 g) dry yeast
- 1/2 tsp salt
- 4.6 oz (130 g) milk
- 2.3 oz (65 g) room temperature butter
- 0.35 oz (10 g) cocoa powder
- 7 oz (200 g) milk chocolate with hazelnuts for filling
- Melted butter for brushing
Instructions:
- In the mixer bowl, combine all ingredients except butter. Knead until gluten develops.
- Add butter, alternating between kneading and resting, until the dough is smooth and elastic. Be patient.
- Divide the dough in half. Mix cocoa into one portion until fully incorporated.
- Let both doughs rest for 1 hour, covered.
- On a lightly oiled surface, roll each dough into a rectangle. Place chocolate over the plain rectangle, then cover with the chocolate dough rectangle. Roll up to the end but not completely.
- Cut into strips and roll them into spirals (see video).
- Place in a 20 cm round pan lined with parchment.
- Cover and refrigerate overnight.
- Next morning, let stand at room temperature for about 30 minutes. Preheat oven to 347°F (175°C).
- Bake for 30 minutes or until the internal temperature reaches 200°F (93°C).
- Brush with melted butter and unmold.
Enjoy this luxurious Bicolored Chocolate Brioche, where every bite is a journey through soft, tender layers filled with the irresistible charm of milk chocolate and hazelnuts. Happy baking!
