Two-tone brioche with cocoa - spices


·         For a 26 cm mold:

For the poolish:

125 g T 45 oatmeal flour
125 g spring water at ambient T-temperature
1/2 tsp dehydrated baker's yeast (1.5 g)


·         For the dough:

280 g T 45 oatmeal flour
15 g milk powder
50 g brown sugar
Spices powdered: 1/2 tsp badian - 1/2 tsp cardamom - 1 tsp ginger (or 4 or 5 spices)
10 g bitter cocoa powder
50 g butter
1 1/4 tsp dehydrated baker's yeast (3.5 g)
2 tbsp rum
50 ml of ambient T-to-ambient spring water
1 egg to ambient T-1
Milk or egg for brushing - pearl sugar (optional)


·         For the dark dough:

15 g bitter cocoa powder
25 ml of water

1.    Weigh the egg and rum. Add water to a total of 130 g
2.    Important! If your yeast needs to be rehydrated before use, proceed as indicated by the manufacturer using some liquid from the recipe. For the poolish and then for the dough. My yeast does not require rehydration which is why I integrate it directly. I use either instant FAS or Brioche.
3.    Prepare the poolish: in a container, combine water, flour, and yeast. Cover tightly with film paper, or a lid. Leave to rest for 1 hour at room temperature and store in the refrigerator for 12 hours.
4.    12 hours later: Take the poolish out of the refrigerator. Leave to rest for 1/2 hour at room temperature.
5.    Combine flour, spices, and 10 grams of cocoa. Add the butter cut into small pieces. Crush with your fingertips to get a slightly sandy mixture. Add brown sugar, milk powder, and yeast. Mix. Make a well and pour the egg mixture - rum - water, poolish, and salt. Knead for about 10 minutes, until dough is smooth and elastic.
6.    Divide the dough in half.
7.    Mix the 15 g of cocoa with the water. Add it to half the dough. Knead until cocoa is perfectly incorporated.
8.    With each half of dough, form a ball, flour them lightly, and put each in a container. Cover tightly with film paper. Leave to rest for 1 hour to 1 hour and 30 minutes at room temperature. The dough should double in size.
9.    Divide each dough into 2 and then one of the halves into 2 to obtain 3 pieces of each color: 1 1/2 and 2 1/4
10.Take 1/4 of each dough and divide it into 2. Roll a pudding with a piece of light dough, about 26 cm long. Roll a pudding of dark dough, flatten it. Place the light pudding on top and cover with the dark dough (see photos at the bottom of the page).
11.Repeat with the other 2 pieces then with 1/4 of the dough of each color and finally with 1/2 of the dough of each color.
12.Arrange the large pudding in the pan, coated with baking paper. Cover and let stand for 1 hour.
13.About 20 minutes before the rest time ends, preheat the oven to 180oC with a container filled with water.
14.Brush the brioche with a little milk. Sprinkle with pearl sugar (optional). I advise you not to put scissors in it... ;)
15.Bake for 10 minutes at 180oC. Lower the oven temperature to 160oC and cook for another 20 minutes. Adapt the cooking time to the size of the bread or buns.

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