Cocoa brioche

INGREDIENTS

  • 500g Flour WW 260-350
  • 50g Beaten eggs
  • 70g Sugar
  • 80g Soft Butter
  • 60g Dark Cocoa
  • 400g Hulalà Duetto
  • Hulalà Golden Glaze
  • 7g Dried dehydrated yeast
  • 10g Salt
  • 300g chocolate drops (optional)
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PREPARATION

1

Dissolve the yeast in Hulalà Duetto, pour it  into the planetary mixer and add all the remaining ingredients, leaving the butter and salt at the end.

2

For the version with chocolate chips, add  300g/Kg of chocolate drops to the mixture.

3

Let proof until doubled in volume.

4

Shape as desired (croissants, viennoiserie, pan au chocolat) and let rise for about another hour.

5

Spray the surface with Hulalà Golden Glaze.

6

Cook at 160° C – 50% fan – for about 12 minutes.