This Chocolate and Vanilla Swirl Brioche is a beautiful, light, and fluffy bread made without butter or oil. The dough is split into two parts: one flavored with vanilla and the other with rich cocoa. The two doughs are layered, rolled, and twisted to create a stunning marbled effect. Filled with a layer of Nutella, this brioche is perfect for breakfast, brunch, or a sweet treat. Its soft texture and delightful flavor make it a crowd-pleaser.
Why You'll Love This:
You’ll love this Chocolate and Vanilla Swirl Brioche because it’s both visually impressive and deliciously light. The contrast between the chocolate and vanilla doughs creates a striking swirl pattern, while the Nutella filling adds a rich and satisfying sweetness. Despite being made without butter or oil, this brioche remains soft, tender, and full of flavor. It’s perfect for those looking to enjoy a homemade bread that’s as beautiful as it is tasty.
Perfect Occasion:
This brioche is ideal for breakfast, brunch, or as an afternoon snack. It’s a great choice for special occasions like holiday breakfasts, family gatherings, or any time you want to serve something homemade and impressive. The swirl pattern and rich flavor make it an excellent centerpiece for any table, and it pairs perfectly with coffee, tea, or a glass of milk.
Decoration Tips:
To enhance the look of this brioche, consider dusting it with powdered sugar before serving. You can also brush the top with a bit of melted butter and sprinkle with coarse sugar for added shine and texture. For a special touch, garnish with fresh berries or a drizzle of melted chocolate, making the presentation as delightful as the taste.
Ingredients:
For the Dough:
- 305 grams bread flour
- 35 grams sugar (use 70 grams for a sweeter brioche)
- 80 grams warm milk
- 125 grams kefir or plain yogurt
- 1 large egg
- 8 grams fresh yeast
- Vanilla extract, to taste
For Half the Dough:
- 20 grams flour
For the Other Half:
- 15 grams unsweetened cocoa powder
For the Filling:
- 3 tablespoons Nutella (optional)
For Brushing:
- Milk
Instructions:
- Prepare the Dough:
- Dissolve the yeast in warm milk.
- In a large bowl, combine the flour, sugar, kefir, egg, vanilla extract, and the dissolved yeast. Knead until the dough begins to form.
- Divide and Flavor the Dough:
- Split the dough into two equal portions. Knead the extra 20 grams of flour into one half, and the cocoa powder into the other, until both doughs are smooth and well mixed.
- Let the Dough Rise:
- Place each dough ball in a separate bowl, cover, and allow to rise in a warm place for about 2 to 2.5 hours, until tripled in size.
- Shape the Brioche:
- Divide each dough ball into two smaller balls (four total). Roll each ball into a disk, then layer them alternately (vanilla, chocolate, vanilla, chocolate).
- Roll the stacked disks into a rectangle, spread Nutella if desired, then roll into a log. Twist the log into a braid and place it in a greased 20 cm loaf pan.
- Second Rise:
- Cover the loaf and let it rise for another hour.
- Bake:
- Preheat the oven to 175°C (350°F).
- Brush the top with milk and bake for 30-35 minutes until golden brown.
- Cool and Serve:
- Allow to cool, then cover with plastic wrap for 30 minutes to soften the top.
Enjoy!