Chocolate brioche: perfect for a tasty snack!
published on 25 March, 2021 at 13:43
These will be gone in SECONDS.
INGREDIENTS
Dough:
150ml (2/3 cup) Milk
1 Egg
50g (1/4 cup) Sugar
2g (1/2 tsp) Salt
5g (1 tsp) Dry yeast
350g (2 3/4 cups) Flour
30g (2 tbsp) Butter
Coffee topping:
3g (1 1/2 tsp) Instant coffee
10ml (1 tbsp) Water
1 Egg
40g (4 tbsp) Powdered sugar
50g (1/3 cup) Flour
40g (3 tbsp) Butter
150ml (2/3 cup) Milk
1 Egg
50g (1/4 cup) Sugar
2g (1/2 tsp) Salt
5g (1 tsp) Dry yeast
350g (2 3/4 cups) Flour
30g (2 tbsp) Butter
Coffee topping:
3g (1 1/2 tsp) Instant coffee
10ml (1 tbsp) Water
1 Egg
40g (4 tbsp) Powdered sugar
50g (1/3 cup) Flour
40g (3 tbsp) Butter
Filling:
Hazelnut cream
METHOD
Hazelnut cream
METHOD
- Dough: In a bowl add milk, egg, sugar and yeast. Mix, add salt and flour. knead the dough well and add butter. Leave it to rise.
- Divide the dough into balls, spread each ball and fill with hazelnut cream. Close it and place it on the pan. Cover it for 10 minutes.
- Coffee topping: In a bowl put the instant coffee, water and egg. Mix and add icing sugar, flour and butter. Mix well and put the mixture in a piping bag. Pipe the coffee topping on top of the bun and bake at 180C for 25 minutes. Serve.
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