Nutrition Facts
16 servings
16
Recipe for Braided Brioche with Nuts and Cocoa
Today I propose a braided bread with nuts and cocoa. A traditional bread in Romania and Moldova, prepared for Easter and Christmas, but also for other festive occasions. It is indulgent, very fragrant, and well-filled. A pure delight! This recipe is special because the dough is prepared without true kneading, making it easier. Nevertheless, in the end, the bread is very soft and keeps well for several days.
Dough:
1 Sifted flour
50 Baker's yeast
200 Sugar
500 Warm milk
2 Vanilla sugar
1 Lemon, zest
1 Orange, zest
40 Sunflower oil
100 Melted and cooled butter
¼ Salt
Garnish:
1 Vanilla sugar
200 Sugar
40 Dark cocoa
400 Finely chopped nuts
Glaze:
1 Milk
Directions
1
Prepare the dough. In a large bowl, sift the flour. Make a well in the center and add the crumbled yeast, warm milk, and 3 tablespoons of sugar, taken from the total amount. Mix well inside the well to dissolve the sugar and the yeast. Cover the bowl and let the yeast activate for 15 minutes.
2
After this time, add the remaining sugar, vanilla sugar, lemon and orange zest, oil, melted and cooled butter, egg yolks, and salt. Mix with a spatula until achieving a smooth texture (about 5 minutes). The dough should be soft but no longer sticky to the spatula. Lightly oil the surface of the dough. Cover with plastic wrap and then with a cloth, and let it rise for 1 hour or until it doubles in size.
3
Prepare the filling. Whip the egg whites until stiff peaks form. Gradually fold in the vanilla sugar with the sugar, then the cocoa. Finally, fold in the nuts using a spatula.
4
Once the dough has risen, shape the brioche rolls. On a greased work surface, add the dough, cut into 4, and form 4 equal-sized balls. With lightly oiled hands, flatten a piece of dough to create a rectangle about 30 * 25 cm. Spread 1/4 of the filling on top, leaving 2 cm free on the edges. Roll tightly to form a log and seal the edges.
5
Do the same with a second ball of dough. You should obtain 2 identical rolls. Braid the two rolls and place the resulting loaf in a 30*11 cm loaf pan lined with parchment paper.
6
Prepare the second brioche in the same way. Cover both brioches with a cloth and let them rise for another hour.
7
Preheat the oven to 170°C, static heat. In a small bowl, mix the egg yolk with the milk and brush the brioche.
8
Bake and cook for about 50 minutes. The wooden skewer should come out dry.
9
Let cool, then unmold and allow to cool completely overnight before cutting and serving.
10
Finally, store the buns at room temperature, well covered with a clean kitchen towel.
Ingredients
Dough:
1 Sifted flour
50 Baker's yeast
200 Sugar
500 Warm milk
2 Vanilla sugar
1 Lemon, zest
1 Orange, zest
40 Sunflower oil
100 Melted and cooled butter
¼ Salt
Garnish:
1 Vanilla sugar
200 Sugar
40 Dark cocoa
400 Finely chopped nuts
Glaze:
1 Milk
Directions
Directions
1
Prepare the dough. In a large bowl, sift the flour. Make a well in the center and add the crumbled yeast, warm milk, and 3 tablespoons of sugar, taken from the total amount. Mix well inside the well to dissolve the sugar and the yeast. Cover the bowl and let the yeast activate for 15 minutes.
2
After this time, add the remaining sugar, vanilla sugar, lemon and orange zest, oil, melted and cooled butter, egg yolks, and salt. Mix with a spatula until achieving a smooth texture (about 5 minutes). The dough should be soft but no longer sticky to the spatula. Lightly oil the surface of the dough. Cover with plastic wrap and then with a cloth, and let it rise for 1 hour or until it doubles in size.
3
Prepare the filling. Whip the egg whites until stiff peaks form. Gradually fold in the vanilla sugar with the sugar, then the cocoa. Finally, fold in the nuts using a spatula.
4
Once the dough has risen, shape the brioche rolls. On a greased work surface, add the dough, cut into 4, and form 4 equal-sized balls. With lightly oiled hands, flatten a piece of dough to create a rectangle about 30 * 25 cm. Spread 1/4 of the filling on top, leaving 2 cm free on the edges. Roll tightly to form a log and seal the edges.
5
Do the same with a second ball of dough. You should obtain 2 identical rolls. Braid the two rolls and place the resulting loaf in a 30*11 cm loaf pan lined with parchment paper.
6
Prepare the second brioche in the same way. Cover both brioches with a cloth and let them rise for another hour.
7
Preheat the oven to 170°C, static heat. In a small bowl, mix the egg yolk with the milk and brush the brioche.
8
Bake and cook for about 50 minutes. The wooden skewer should come out dry.
9
Let cool, then unmold and allow to cool completely overnight before cutting and serving.
10
Finally, store the buns at room temperature, well covered with a clean kitchen towel.
Notes
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EN