Braided Two-Tone Panbrioche: A Butter-Free and Oil-Free Delight

Rediscover the charm of a classic with this Braided Two-Tone Panbrioche, a recipe that has delighted many with its soft texture and eye-catching appearance. This bread combines the subtle flavors of vanilla with a chocolate twist, making it visually stunning and delicious. Made without butter or oil, this panbrioche is perfect for those seeking a lighter option without sacrificing taste. Filled with a generous layer of chocolate spread, it’s a treat that’s sure to please both the eyes and the palate.

Why You’ll Love This: This panbrioche is unique not only for its appealing braided look but also for its delightful flavor profile. The use of kefir or natural yogurt in the dough adds a slight tanginess that contrasts beautifully with the sweet filling, enhancing the overall flavor complexity. The combination of plain and cocoa doughs not only makes this bread a visual standout but also adds a chocolatey richness that chocolate lovers will adore.

Perfect Occasion: This braided panbrioche is ideal for special occasions, whether it’s a family gathering, a festive brunch, or a cozy breakfast. It’s also perfect for holidays like Easter or Christmas when you want something special yet comforting on the table. Its impressive appearance makes it a great centerpiece for any celebration, and it’s sure to spark conversation.

Decoration Tips: For an extra touch of elegance, sprinkle powdered sugar over the top of the panbrioche once it has cooled. This not only adds a hint of sweetness but also enhances its visual appeal. If serving at a party or during the holidays, consider placing it on a decorative serving platter and garnishing with fresh berries or mint leaves for a pop of color.

Ingredients

• Ingredients:
  • 305g flour for yeast doughs
  • 35g sugar (increase to 70g if a sweeter bread is desired)
  • 80g warm milk
  • 125g milk kefir (substitutable with natural yogurt)
  • 1 egg
  • 8g fresh yeast
  • Vanilla extract
  • 20g flour (for half the dough)
  • 15g unsweetened cocoa powder (for the other half)
  • Chocolate spread (e.g., Nutella) for filling
• Instructions:
  1. Prepare the Dough:
     • Dissolve the yeast in warm milk. In a large bowl, combine this mixture with the flour, sugar, kefir or yogurt, egg, and vanilla extract. Mix until smooth.
     • Divide the dough into two equal parts. Add extra flour to one part and cocoa powder to the other. Knead each until smooth and elastic.
     • Place each dough in a separate bowl, cover, and let rise until tripled in volume, about 2 to 2.5 hours.
  2. Form the Brioche:
     • Divide each dough into two pieces. Roll each piece into a ball, cover, and let rest for 15 minutes.
     • Roll out each ball into a disc, layering them alternately to create a two-tone effect, then roll out into a 0.5mm thick rectangle.
     • Spread chocolate filling over the dough, roll it up tightly, and cut lengthwise to form strands.
     • Braid these strands together and place in a 20 cm loaf pan. Let rise for another hour.
  3. Bake:
     • Preheat the oven to 175°C (347°F). Brush the loaf with milk and bake for 30-35 minutes until golden.
     • Allow to cool slightly in the pan, then cover with cling film to soften the crust.
  4. Serve:
     • Slice and serve once completely cooled for a deliciously soft and flavorful experience.

Enjoy this beautiful and delicious Braided Two-Tone Panbrioche, a creative twist on traditional brioche that’s both a feast for the eyes and a treat for the taste buds!