When I first saw the recipe for this French leopard print buttery brioche on the Alter Gusto website (CLICK), I was thrilled! ?? The wonderful execution and breathtaking photo immediately made me dream of baking such a brioche in my own kitchen. It worked on the first try, but I was well-prepared. I translated the recipe as accurately as the online translator allowed, and I also found a short instructional video on how to make brioche. In the preparation of the brioche recipe, I’ll naturally provide you with the link to this video, as it greatly facilitates the process. As for the leopard brioche itself, I can say it’s a piece of cake but time-consuming. Shaping the dough is fun, and waiting for it to rise is part of the process. However, the leopard brioche looks like it’s difficult to make, but it’s really a breeze ? If you have a little extra time, I’m sure you’ll handle it just fine. The ingredients are also affordable, and it’s worth making such a sweet roll because it makes a great impression once you cut into it.
Leopard brioche with chocolate spots tastes like typical brioche, somewhat similar to Challah, although it’s definitely denser in structure than Challah. You can spread it with butter, spread jam on it, or eat it “plain,” as you prefer. My kids were excited, although I think it was more about the appearance than the taste! I’d even bet on it! ???
Print recipeDiesen Beitrag gibt es auch auf:
Deutsch
Before you begin preparing the dough, make sure to watch this video (CLICK) with a detailed guide on how to divide the finished dough. PLEASE NOTE: Don’t be misled by the beginning, i.e., the first step of mixing the ingredients and kneading the dough. Yes, the beginning is a bit different from the original recipe. It’s all about how to divide the dough and “color” it in darker shades.
Brioche
Ingredients
—DOUGH:
250 ml milk
25 g cornmeal
50 g butter
70 g sugar
3.5 g dry yeast
375 g flour
Zest of a small orange
.
—ADDITIONAL:
For the dark brown dough: 15 g dark cocoa powder + 1 tablespoon of milk
For the light brown dough: 5 g dark cocoa powder + 1 teaspoon of milk
.
—INGREDIENTS FOR THE GLAZE:
90 g chocolate
30 ml milk
30 g hazelnuts
Directions
- Please line a 22 x 11 cm cake tin with parchment paper and lightly grease it with butter (up to the bottom).
- In a saucepan, whisk the cornstarch and milk together. Bring the mixture to a boil while stirring constantly. Be cautious as the mixture thickens quickly. Remove from the heat, add the butter, and mix well. Transfer the mixture to a container and let it cool for 30-40 minutes (the temperature should drop below 50 degrees Celsius to avoid “killing” the yeast). After this time, add the flour, sugar, and yeast. Mix everything and let it rest for 10 minutes. Then knead for another 10 minutes until you have a smooth and elastic dough – either with a dough hook of a kitchen machine (recommended) or by hand.
- Divide the dough into 2 parts I) Add the grated orange zest to one half and knead thoroughly. II) Divide the other half into 2 more parts.
- Preheat the oven to 200 degrees Celsius. Place a bowl of hot water on the bottom of the oven. Brush the risen dough with some milk, then place it in the oven and immediately reduce the temperature to 170 degrees. Bake the dough for 35 to 40 minutes (after about 20 minutes, cover the dough with a piece of aluminum foil to prevent excessive browning, so check from time to time). Allow the baked cake to cool on a rack, then melt the chocolate with the milk and pour it over the cake. Sprinkle the cake with the chopped nuts.
Add 15 g of cocoa with milk to one part and knead well until the cocoa is fully incorporated into the dough. Add 5 g of cocoa with milk to the other part and knead well until the cocoa is fully incorporated into the dough. III) Shape the dough into balls and place them in containers or bowls, tightly seal with laundry clips, and let them rest for 1.5 hours in a warm place (I placed them on the radiator) at room temperature or refrigerate for 12 hours.
IV) Place the light brown roll on the rolled-out dark dough and wrap it, sealing the ends together.
V) Now, shape the light dough into a roll slightly larger than the dark one, roll it out and wrap it around the dark brown roll, making sure to seal the ends tightly.
VI) Repeat these steps until you’ve used up all the pieces of dough.
Then lightly stretch and roll each white roll (filled with light and dark dough) to be approximately 42 cm long (twice the size of a tart pan). Cut each roll into 2 pieces and place all the rolls individually in the cake tin. Cover the tin with a cloth and let it rise in a warm place for 1.5 hours until the dough has doubled in size.
Enjoy your meal!
