Brioche

Today we'll see how to make a cocoa brioche bread. We'll leaven it several times, including letting it rest overnight in the refrigerator. The next day, we'll shape it into 4 balls, which we'll bake in a plum cake pan.

Procedure

In the bowl of a stand mixer, weigh the yeast with the warm plant-based milk, mix to dissolve the yeast.

Then add flour, cocoa, sugar and salt.

Using the hook, start kneading at medium speed for 10 minutes.

When the dough begins to bind together and form gluten, add the margarine cubes at room temperature.

Add it a little at a time, then the next cube only when the previous one has been absorbed by the mixture.

This will take about 15 minutes in total.

You need to get a soft and elastic dough.

Cover the bowl with cling film and let it rise for about 2 hours at room temperature, until doubled in volume.

At this point, flatten the dough with your hands to remove all the air, shape it into a ball again, cover the bowl with cling film again and leave to rest in the refrigerator for 12 hours.

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

Shape the dough into balls, then stretch them out a little to form oval buns.

Place the 4 balls in the plumcake mold lined with baking paper.

Cover with cling film.

Let it rise for 3-4 hours at room temperature, until doubled in volume.

Remove the film and brush with vegetable milk.

Cook in a static oven at 170°C for approximately 30-40 minutes.

Let it cool at room temperature and then serve it by cutting it into slices.