Indulge in the ultimate brioche experience with this Cocoa Crusted Brioche recipe! Soft, buttery, and fluffy, this brioche is topped with a decadent cocoa crust that takes it to a whole new level. Perfect for a special treat or a comforting loaf, this recipe also works wonderfully for brioche buns.
Watch the full video on my YouTube channel to see the brioche loaf in action!
Recipe Overview
Makes: 2 loaves
Sweet Stiff Starter
- 30g sourdough starter
- 90g bread flour
- 42g water
- 16g sugar
Dough Ingredients
- 240g bread flour
- 45g sugar
- 5g salt
- 50g milk
- 2 eggs
- 85g unsalted butter
- All of the sweet stiff starter
Crust Dough Ingredients
- 70g unsalted butter
- 50g icing sugar
- 30g egg
- 120g low protein flour
- 15g milk powder
- 5g cocoa powder
- 3g dark cocoa powder
Pan Size: 18x12x5.5cm
Method
- Prepare the sweet stiff starter and let it rise until it triples in size, about 7-8 hours at 27-28°C.
- Mix all the dough ingredients, except the butter, until a strong dough forms.
- Gradually add the butter and knead until the dough achieves a window pane texture.
- Bulk proof the dough for 2 hours at 28°C.
- Divide the dough into 16 equal portions, round each into a ball, and rest for 15 minutes.
- Roll out the crust dough between cling wrap.
- Brush the dough tops with egg whites.
- Place the crust dough on top of each portion, use a scraper to make lines, and coat with sugar.
- Place into greased tins.
- Proof until the dough rises to 1.5 times its size.
- Bake at 180°C for 25 minutes.