French pastry is a delight, like its brioches. The one that we bring you in recipes, is a brioche braid stuffed with ultra tender chocolate, and the best thing is that not only will it be soft and tender the first day of its elaboration, but the next day you can also enjoy a tender prodore twisted With cocoa flavor, ideal for our breakfasts. When spending the days it has hardened, you can toast it and you will have a delicious brioche toast with chocolate with a delicious cocoa flavor. The secret for you to look so soft, will be an important kneading. Although preferably it is better elaborated with a kneader, you can always do it equally hand. Follow all the steps and you will get a brioche of 10.
| 🚻 6 Diners | 🕘 2h 30m | 🍵 Breakfast | 🤯 Difness Low |
| Ingredients to make brioche braid stuffed with chocolate: |
| 275 grams of strength flour 3 tablespoons of pure cocoa powder 1 pinch of salt 75 grams of ground panela 1 over sugar of sugar avinillado 125 milliliters of warm milk 15 grams of fresh yeast 1 egg 75 grams of butter (â…“ cup) 50 grams of chocolate chips 1 tablespoon of pearl sugar |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make brioche braid stuffed with chocolate:
1. In the first place we will put in a bowl the flour, cocoa, salt and the two types of sugars. We mix.
2. Next we dilute the yeast in warm milk.
3. We incorporate the flour and cocoa the yeast dissolved in milk and egg. We knead well, preferably with the help of a kneader. The dough will be very soft and sticky, so you can add a tablespoon of flour if you are very sticky, but no more, the dough will always be sticky for a good result of the brirch braided.
4. We are adding little by little and in pieces the butter. The important thing is to knead a lot, if you do it in a kneader, you will see how little by little the dough is taking off from the walls but it will cost it a lot, but below, deep down, there will always be a small amount stuck. It is a slow process, but we will get a brioche with super soft chocolate.
5. Once the dough has integrated all the butter, cover with a cloth and let stand in a warm place and without air currents for 1 hour and 30 minutes.
6. past this time, we flour a work surface and our hands. We turn the mass of the Brioche braid and separate into three parts. Form three equal strips. Flatten a little with your hands and distribute chocolate chips. Close the edges of the strips to be able to make a braid with them.
7. We form the brioche braid stuffed with chocolate bending the ends inwards. Be careful because the dough will be very soft. We squeeze the brioche braided at the ends so that it is not very long, because it tends to grow a lot. We lined a plaque or tray with baking paper and put the braid carefully. We cover again with a cloth and let stand again 1 hour.
8. Preheat the oven at 180 ºC. We brush the braid with a little milk and distribute the pearl sugar on the surface. Bake for 20 minutes with heat up and down to 180 ºC or until the braid is roasted by the surface. We let cool on a rack.
9. This brioche braid stuffed with chocolate will remain as soft as the next day, still, it is always preferable to keep it wrapped in a film paper. Do you like this type of mass? Well, do not try this croissant croisant recipe stuffed and homemade stuffed. If you liked the recipe, I invite you to visit my blog target = _BLANK REL = NOFOLLOW CLASS = OUTBOUNDCAKES FOR YOU.
