Marble Brioche using a Lufthous
(5)
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Brioche express is like the party crasher of baked goods – quick to make but just as indulgent as its time-consuming cousins! This delightful French treat combines the sweetness of raisins soaked in dark rum with the richness of butter and a hint of vanilla, creating a heavenly aroma that wafts through your kitchen. Originating from the charming bakeries of France, this brioche is a testament to the notion that good things don’t always have to take ages to prepare. Fun fact: the word 'brioche' comes from the Norman word 'brier', which means to knead dough, a skill you’ll master in no time with this speedy recipe. So, roll up your sleeves, channel your inner French pastry chef, and prepare for a warm, fluffy slice of happiness that pairs perfectly with your morning coffee or an afternoon tea break!
Ingredients
- 120 g Milk
- 15 g Fresh baker's yeast
- 2 Eggs
- 300 g Flour t55
- 30 g Granulated sugar
- 5 g Salt
- 70 g Butter
- 15 g Bitter cocoa
Steps
Activate Yeast
- Add 120 g of milk, 15 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
Combine Wet Ingredients
- Add 2 eggs, 300 g of flour t55, 30 g of granulated sugar, 5 g of salt, 60 g of butter in the food processor bowl.
- Mix knead: 6:00min / 0°C / Speed 1.
Divide Dough
- Transfer the content of the food processor bowl on a workplan.
- Wash the food processor bowl.
Divide Dough
- Divide the dough in half.
Chocolate Dough
- Add 15 g of bitter cocoa in a bowl.
- Knead the cocoa into one half of the dough by hand until fully incorporated.
Shape Doughs
- Roll out each dough half into a rectangle.
Marbleize
- Place the cocoa dough rectangle on top of the plain dough rectangle. Roll them together to create a marbled effect.
Prepare Mold
- Brush 10 g of butter in a cake mold.
Transfer Dough
- Place the content of the workplan in the cake mold.
- Ensure the dough is evenly distributed.
Proof
- Setaside the dough on the workplan cover with towel during 1h .
Preheat Oven
- Preheat the oven at 180°C.
Bake
- Cook in the oven at 180°C during 30min.
- Cook in the oven at 180°C during 5min.
- Check that a toothpick inserted into the center comes out clean.
Cool
- Setaside the dough in the cake mold let cool during 10min.
- Unmould the content of the cake mold on a strainer let cool.
