Brioches Marbrées

Directions

1. 1
   Warm the milk slightly and dissolve the yeast and sugar in it. Let sit for about 10 minutes until it becomes lightly frothy.
2. 2
   In a large bowl, combine flour, salt, vanilla, egg, butter, and the yeast mixture. Knead for about 8-10 minutes until the dough is smooth and soft.
3. 3
   Divide the dough into two equal parts (weigh them for precision).Knead the cocoa powder (and 1 tsp milk, if needed) into one half until evenly dark.
4. 4
   Place both doughs in separate bowls, cover, and let rise for about 1 hour, or until doubled in size.
5. 5
   Roll out the vanilla dough on a lightly floured surface into a rectangle (approx. 25 × 30 cm / 10 × 12 in).Roll out the chocolate dough to the same size and gently place it on top of the vanilla dough.Lightly press and roll once more to seal both layers together.
6. 6
   Cut the dough lengthwise into about 5 cm (2 in) wide strips. Make two small slits from the center outward (without cutting through!) and roll up gently so that the layered pattern stays visible.
7. 7
   Place the briochis on a parchment-lined baking tray, cover, and let rest for another 20-30 minutes.
8. 8
   Brush lightly with milk.
9. 9
   Bake in a preheated oven at 180 °C / 350 °F (top/bottom heat) for 15-18 minutes, until golden brown.
10. 10
    After baking, brush with soft butter, let cool completely, and dust generously with powdered sugar. Soft, fragrant, and beautifully two-toned .