Brioche cacao
By Juan Andrés Ugaz Cruz
1 h
4 raciones
Difficulty:
Media
Ingredients
- 800 gr of wheat flour
- 200 gr cocoa powder
- 300 gr of sugar
- 300 gr of butter
- 10 gr of salt
- 6 eggs
- 100 ml water
- 10 gr instant yeast
- In a bowl, mix the flour, cocoa powder, sugar, salt and yeast.
- Add the eggs and butter and start kneading still inside the bowl, adding little by little the water until you get a homogeneous dough.
- Remove the dough from the bowl and knead for about 25 minutes or until the dough comes off your fingers and the table. If you mix it in a dough mixer or mixer, do it until you reach the gluten point (stretching a dough ball and until a very thin and elastic layer is generated).
- Form buns of 50 gr, then place them in a terrine mold - previously greased with butter - 10 buns.
- Ferment until the buns reach three quarters of the mold (approximately two and a half hours).
- Preheat an oven at 160 degrees for ten minutes. Take the molds (approximately 3 will come out) to the oven for 25 minutes.
- Remove from the oven and let cool before unmolding.
Juan Andrés Ugaz Cruz
We are the means by which our cuisine expresses itself. In the same way, we have BERGNER: utensils that serve as a prism that ensures the flavours, combinations and techniques flow out and meld...
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