Leopard brioche - sweet bread for Christmas
French-made sweet bread for Christmas - leopard brioche. This is not a cake or pie, this is just sweet bread, it has no eggs, a little sugar and butter. Leopard spots on bread will be obtained from dough, in which cocoa powder is added in different proportions. Traditionally, the brioche dough is left in the refrigerator overnight, and this fragrant roll is made from it in the morning, but the dough can also be suitable at room temperature for 1 hour 30 minutes.
You will need a rectangular baking dish measuring 22x11 centimeters.
- Time for preparing: 3 hours
- Servings Per Container: 10
Leopard Brioche Ingredients
- 375 g of wheat flour;
- 250 ml of milk;
- 25 g of corn starch;
- 50 g butter;
- 70 g of sugar;
- 16 g of compressed yeast;
- 25 g of cocoa powder;
- ground cinnamon, vanillin.
Method for making leopard brioche - sweet bread for Christmas
We do it. We enrich wheat flour with oxygen - sift it through a fine sieve, add a pinch of fine salt and vanillin.
Mix 200 ml of milk with corn starch, heat the mixture over low heat until it thickens, add butter.
Dissolve the pressed yeast in the remaining 50 ml by adding a teaspoon of sugar.
When the milk brewed with starch has cooled, add dissolved yeast and sugar. Mix the liquid ingredients thoroughly.
Add liquid ingredients to the flour, knead the dough for about 10 minutes, until it becomes smooth and stops sticking to the table and hands.
The result is a smooth, pleasant to the touch ball of butter dough, weighing about 730 g.
Divide the dough in half, one half in half. To the first part of the test add a teaspoon of cocoa powder dissolved in a teaspoon of warm milk, to the second part of the test add a tablespoon of cocoa powder and ground cinnamon, also diluted in warm milk, the third part of the test will remain white.
We put the brioche dough for 12 hours in the refrigerator or leave it for 1 hour 30 minutes at room temperature.
We divide each of the three koloboks of dough into 7 parts, as a result, 21 balls will be obtained so that the pieces turn out to be the same, I recommend using a kitchen scale.
We roll out a thin sausage 22 centimeters long from the darkest dough, then roll out a light brown and wrap it around this sausage. Repeat the operation 7 times.
Roll out the white dough, wrap brown in it.
We roll 7 rolls from the dough, if the dough is divided exactly, then the rolls will be approximately the same.
We put three rolls on the bottom of a rectangular shape, put the remaining four “sausages” on them, grease the dough with milk, leave it warm for 30 minutes. At this time, we heat the oven to 210 degrees Celsius.
We bake a brioche for 35-40 minutes, in the oven we must put a container of water to create steam.
We take out the finished leopard brioche from the mold, cool it on the wire rack so that the crust does not boil off.
Cut the cooled leopard brioche into portions, serve with jam or butter.
Leopard brioche - sweet bread for Christmas is ready. Enjoy your meal!