Cocoa Brioche Bread

Free

Difficulty: Medium
Time: 30 min (plus overnight proofing)
Quantity: 8-10 people
Type: Leavened Doughs
Dietary requirements: Nut-free Cream-free Vegan

Ingredients

5 g instant dry yeast or 15 g fresh

200 g plant-based milk

80 g granulated sugar

315 g all-purpose flour

24 g unsweetened cocoa powder

5 g salt

70 g margarine block

Today we will see how to make a cocoa pan brioche; we will do several leavenings, including an overnight rest in the fridge, and the following day we will shape it into 4 balls that we will bake in a loaf pan.

Method

In the bowl of a planetary mixer weigh the yeast with the warm plant-based milk, stir to dissolve the yeast. Then add flour, cocoa, sugar and salt.

With the hook begin kneading at medium speed for 10 minutes. When the dough begins to come together and form gluten add the margarine in cubes at room temperature. Add it little by little, adding the next cube only when the previous one has been absorbed by the dough. The total time will be about 15 minutes.

You should obtain an elastic and soft dough. Cover the bowl with plastic wrap and let rise for about 2 hours at room temperature, until doubled in volume. At this point flatten the dough with your hands to release all the air, make a loaf again, cover the bowl again with plastic wrap and let rest in the refrigerator for 12 hours.

The next day take the dough, transfer it to the work surface with a little flour and divide it into 4 equal parts.

Round the dough, then make balls, elongating them slightly to form oval rolls.

Place the 4 balls in the loaf pan lined with baking paper. Cover with plastic wrap.

Let rise 3-4 hours at room temperature, until doubled in volume. Remove the plastic wrap and brush with plant-based milk.

Bake in a conventional oven at 170°C for about 30-40 minutes. Cool at room temperature then serve sliced.

Storage

Store under a glass dome or an airtight container for a couple of days at room temperature. Alternatively, slice everything, freeze by placing a piece of baking paper between each slice and wrap the whole brioche in plastic wrap; then thaw individual slices in the fridge and toast afterwards to obtain a crispy crust and a soft interior — they will be delicious.