Brioches Marbrées von Food with Style, fertig angerichtet
Brioche

Brioches Marbrées

Mekane, prhke brioche u dva sloja - lagani vanilijev i bogati čokoladni. Nježne, maslacaste i jednostavno neodoljive.

Podijeli
Priprema 1 sat
Pečenje 20 minuta

Sastojci

  • Za tijesto
  • Za čokoladnu polovicu
  • Za premazivanje i posipanje

Priprema

  1. 1
    Mlijeko malo zagrijte pa u njemu otopite kvasac i šećer. Ostavite oko 10 minuta da lagano zapjeni.
  2. 2
    U velikoj zdjeli pomiješajte brašno, sol, vaniliju, jaje, maslac i smjesu s kvascem. Mijesite oko 8-10 minuta dok tijesto ne postane glatko i mekano.
  3. 3
    Podijelite tijesto na dva jednaka dijela (izvažite ih za točnost). U jednu polovicu umijesite kakao prah (i 1 tsp mlijeka, ako treba) dok se ravnomjerno ne potamni.
  4. 4
    Oba tijesta stavite u odvojene zdjele, pokrijte i ostavite da se dižu oko 1 sat, odnosno dok im se volumen ne udvostruči.
  5. 5
    Vanilijevo tijesto razvaljajte na lagano pobrašnjenoj podlozi u pravokutnik (otprilike 25 × 30 cm / 10 × 12 in). Čokoladno tijesto razvaljajte na istu veličinu i pažljivo ga položite na vanilijevo. Lagano pritisnite i još jednom prijeđite valjkom da se slojevi spoje.
  6. 6
    Tijesto uzdužno narežite na trake široke oko 5 cm (2 in). Napravite dva mala reza od sredine prema van (ne do kraja!) i pažljivo smotajte tako da šara od slojeva ostane vidljiva.
  7. 7
    Brioche složite na lim obložen papirom za pečenje, pokrijte i ostavite da odstoje još 20-30 minuta.
  8. 8
    Lagano premažite mlijekom.
  9. 9
    Pecite u zagrijanoj pećnici na 180 °C / 350 °F (gornji i donji grijač) 15-18 minuta, dok ne porumene.
  10. 10
    Nakon pečenja premažite mekim maslacem, ostavite da se potpuno ohlade i obilno posipajte šećerom u prahu. Mekane, mirisne i prekrasno dvobojne.

Video

Brioches Marbrées Questions

Both doughs should roughly double in size, which takes about an hour in a warm, draft-free spot. If your kitchen is cool it can take noticeably longer, so go by the volume rather than the clock. A gentle press should leave a dent that springs back slowly.

Yes, an unsweetened plant milk works for both the 110 ml in the dough and the brushing milk, since its job is to activate the yeast and give color. Use a firm block-style vegan butter at soft room temperature so the 40 g still creams into the dough. The crumb will be slightly less rich, but the marbling and rise are unaffected.

Keep them in an airtight container at room temperature; like all lean-ish enriched breads they are best on day one and dry out fairly quickly. They freeze well once fully cooled - wrap individually and thaw at room temperature, then warm briefly in the oven to revive the softness. Dust with powdered sugar only after warming, since it melts away.

Yes. After kneading and dividing, cover both bowls and let them rise slowly in the fridge overnight instead of the one hour at room temperature. Bring the doughs back to room temperature before rolling them out, or the chocolate half in particular will be too stiff to roll to 25 × 30 cm without tearing.

The two most common causes are rolling the doughs to different sizes and rolling up too tightly. Roll both rectangles to the same dimensions and stack them gently, then roll up loosely so the layers stay distinct rather than compressing into one mass. Also make sure the two slits from the center stop short of the edge - cutting all the way through lets the strips unravel in the oven.

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