Brioche
Today we will see how to make a cocoa brioche bread, we will leave it several times, with a rest overnight in the fridge and the following day we will shape it, we will make 4 balls which we will cook in a plum cake mould.
Method
In the bowl of a planetary mixer, weigh the yeast with the warm vegetable milk, mix to dissolve the yeast.
Then add flour, cocoa, sugar and salt.
With the hook start kneading at medium speed for 10 minutes.
When the dough begins to bind together and form gluten, add the cubed margarine at room temperature.
Add it little by little, then the next cube only when the previous one has been absorbed by the dough.
It will take about 15 minutes in total.
You need to obtain an elastic and soft dough.
Cover the bowl with cling film and leave to rise for approximately 2 hours at room temperature, until it doubles in volume.
At this point, flatten the dough with your hands so as to let out all the air, make a loaf again, cover the bowl again with cling film and leave to rest in the refrigerator for 12 hours.
The following day, take the dough again, transfer it to the work surface with a little flour and divide it into 4 equal parts.
Roll the dough, then make balls, stretch them a little to form oval rolls.
Insert the 4 balls into the plumcake mold lined with baking paper.
Cover with cling film.
Leave to rise for 3-4 hours at room temperature, until doubled in volume.
Remove the film, brush with vegetable milk.
Cook in a static oven at 170°C for approximately 30-40 minutes.
Allow to cool to room temperature then serve by cutting into slices.
