Cocoa brioche
1.00 h
4 raciones
Difficulty:
Media
Ingredients
800 g wheat flour200 g powdered cocoa
300 g sugar
300 g butter
10 g salt
6 eggs
100 ml water
10 g instant raising agent.
METHOD
- Stir together the wheat flour in a bowl with the powdered cocoa, sugar, salt and raising agent.
- Add in the eggs and butter and start to knead the result in the bowl; add water in little by little to produce a smooth dough.
- Remove the dough from the bowl and knead for some 25 minutes or until the dough no longer sticks to fingers or table. If you mix it in a dough mixer or blender, make sure it reaches the 'gluten' stage (stretching out a dough ball to create an ultra-thin elastic layer).
- Make 50 g buns, then place them on a butter-greased rectangular mould -10 buns in total.
- Ferment until the buns fill up three quarters of the mould (approx. two and a half hours).
- Preheat the oven to 160ºC for 10 minutes. Put the moulds (approx. 3) into the oven for about 25 minutes.
- Remove them from the oven and allow to cool before removing them from the mould.
RECOMMENDATION
Enjoy your brioche in slices alongside an espresso coffee. Or add some Brie cheese and citrus jelly to some sliced brioche.
