Sweet bread for Christmas according to the recipe of French cuisine - leopard brioche. This is not a cake or a cake, this is exactly sweet bread, there are no eggs in it, some sugar and butter. Leopard spots on bread are obtained from dough, in which cocoa powder is added in different proportions. Traditionally, the dough for brioches is left overnight in the refrigerator, and this fragrant roll is made from it in the morning, but the dough may be suitable at room temperature for 1 hour and 30 minutes.
You will need a rectangular baking dish measuring 22x11 centimeters.
- Cooking time: 3 hours
- Servings: 10
Ingredients for Leopard Brioche
- 375 g of wheat flour;
- 250 ml of milk;
- 25 grams of corn starch;
- 50 g butter;
- 70 g sugar;
- 16 g of pressed yeast;
- 25 g cocoa powder;
- ground cinnamon, vanillin.
Method of cooking leopard briosh - sweet bread for Christmas
We do. Wheat flour enriched with oxygen - sift through a fine sieve, add a pinch of fine salt and vanilla.
200 ml of milk mixed with corn starch, heat the mixture over low heat until it thickens, add butter.
In the remaining 50 ml dissolve pressed yeast by adding a teaspoon of sugar.
When the milk brewed with starch has cooled, add dissolved yeast and sugar. Stir the liquid ingredients thoroughly.
Add the liquid ingredients to the flour, knead the dough for about 10 minutes, until it becomes smooth and no longer sticks to the table and hands.
The result was a smooth, pleasant to the touch ball of dough, weighing about 730 g.
Divide the dough in half, one half more in half. To the first part of the dough we add a teaspoon of cocoa powder dissolved in a teaspoon of warm milk, to the second part of the dough we add a tablespoon of cocoa powder and ground cinnamon, also diluted in warm milk, the third part of the dough will remain white.
We put dough for brioches for 12 hours in the refrigerator or leave for 1 hour and 30 minutes at room temperature.
We divide each of the three koloboks of dough into 7 parts, in the end we get 21 balls, so that the pieces are the same, I advise you to use kitchen scales.
Roll out a thin sausage 22 cm in length from the darkest dough, then roll out a light brown one and wrap it around this sausage. Repeat the operation 7 times.
Roll out the white dough, wrap brown in it.
We roll out 7 rolls of dough; if the dough is divided exactly, then the rolls will be about the same.
Three rolls are placed on the bottom of a rectangular shape, we place the remaining four “sausages” on them, grease the dough with milk, leave it warm for 30 minutes. At this time, heat the oven to 210 degrees Celsius.
We bake brioche for 35-40 minutes, we must put a container with water in the oven to create steam.
We take the finished leopard brioche out of the mold, cool it on the grill so that the crust does not steam.
The cooled leopard brioche cut into portions, served with jam or butter.
Leopard brioche - sweet bread for Christmas is ready. Enjoy your meal!
