Variegated Cocoa Brioches

Name: Variegated Cocoa Brioches
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Ingredients: Manitoba flour 2 ½ cups; Sugar 0.4 cup; Brewer's yeast ½ tsp; Whole milk ½ cup; Eggs (medium) 1; Butter (softened) 3 tbsp; Vanilla bean ½; Butter 0.4 cup; Unsweetened cocoa powder 3 tbsp; Type 00 flour 1.3 tbsp; Vanilla bean ½; Butter to taste

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347

Calories per serving

Vegetarian

Energy Kcal 347
Carbohydrates g 37.9
of which sugars g 11.9
Protein g 6.9
Fats g 18.6
of which saturated fat g 10.61
Fiber g 1.5
Cholesterol mg 77
Sodium mg 36

Difficulty: Difficult
Prep time: 30 min
Cook time: 25 min
Makes: 8 pieces
Cost: Low
Note + rising time

PRESENTATION

Brioches variegate al cacao are the kind of pastries that just grab your attention the moment you see them. Seriously, they do. The swirl pattern—with its mix of deep cocoa and light vanilla—makes each one look almost too pretty to eat. They resemble little rosebuds that are soft and fluffy all the way through. If you're a fan of a good ricetta brioches al cacao, you know it’s not just about flavor—there’s something special about that layered dough. And here's the thing: the way these brioches are folded over and over gives them a tender bite. Every pull-apart section practically melts in your mouth. People say it’s the lamination that does the trick, keeping the layers moist and making the pastry feel extra delicate.

Originating in France, this technique has taken on its own charm in kitchens that focus on making brioches bicolore al cacao just right. And you know what? Instead of going for crunch, these brioches variegate al cacao aim for a cloud-like texture. Perfect for dunking in your morning coffee or sharing during an afternoon break. The cocoa dough offers a gentle chocolate hit, while the vanilla keeps things light. When you rip one open, you get a beautiful swirl that’s a little different every time. Which is great.

For anyone who’s into brioches al cacao fatte in casa, that twisty look is half the fun. It’s not just a snack—these are the kinds of brioches that brighten up the table. They feel a bit fancy, even if you’re enjoying one in your pajamas. Some folks like to serve them warm. Really, really warm, so you notice the buttery, sweet aroma, and the softness that comes from all the careful folding. Whether you call them brioches al cacao soffici or go by the full name, they’re a reminder of how a bit of technique and a lot of patience can turn simple ingredients into something that feels like a treat any day of the week. To be honest, can't go wrong with these.

INGREDIENTS

347

Calories per serving

Ingredients for the dough of 8 brioches: Manitoba flour 2 ½ cups (300 g); Sugar 0.4 cup (80 g); Brewer's yeast ½ tsp (2 g); Whole milk ½ cup (125 g); Eggs 1 - (medium); Butter 3 tbsp (50 g) - (softened); Vanilla bean ½

For the cocoa block: Butter 0.4 cup (100 g); Unsweetened cocoa powder 3 tbsp (15 g); Type 00 flour 1.3 tbsp (10 g); Vanilla bean ½

For greasing: Butter to taste

Preparation

How to prepare Variegated Cocoa Brioches

To prepare the variegated chocolate brioches, start with the dough. In a stand mixer equipped with a dough hook, combine the sifted flour, dry yeast, and milk 1, then add the sugar 2 and the whole egg 3.

Start the mixer and work the dough until smooth, then incorporate half of the seeds extracted from the vanilla bean and the softened butter in pieces, adding the next piece only after the previous one has been fully absorbed 4. When the dough is smooth and homogeneous, transfer it to the work surface and handle it just long enough to shape it into a sphere, then let it rise in a warm place for 2 hours in a lightly buttered bowl covered with plastic wrap 5.
In the meantime, prepare the cocoa block. In the stand mixer now equipped with a paddle attachment, place the butter in pieces and the flour 6,

then add the remaining pulp of the vanilla bean, the cocoa 7, and mix until you obtain a thick and compact cream 8. Wrap the cocoa block with a sheet of parchment paper and, with the help of a rolling pin, roll it out to obtain a rectangle of 4x6 inches and about 1/5 inch thick 9.
Place it in the refrigerator to rest for at least 20 minutes.

After the 2 hours, work the dough on a lightly floured work surface and roll it out with a rolling pin until you obtain a rectangle of 9x6 inches 10. At this point, remove the parchment paper from the cocoa block and place it in the center of the rolled-out dough, aligning the short side with the long side of the underlying dough 11. Proceed with the first double fold, bringing the short sides of the dough to the center to close the pastry around the block 12.

Roll out the dough with the rolling pin until you obtain a rectangle of approximately 10x12 inches 13, then proceed with a triple fold: once again bring the two short sides of the dough toward the center 14, then fold it in half following the same direction 15.

Flatten it slightly with the rolling pin, wrap it in plastic wrap 16, and let it rest in the refrigerator for at least 30 minutes. After the necessary time has passed, roll out the dough perpendicularly to the previous fold, into a sheet of about 20x8 inches 17. Use a knife to trim the edges of the strip obtained 18 and divide it in half to obtain two strips of 10x8 inches.

Now roll up the strips starting from the short side 19, then cut them into rolls about 2 inches thick 20: you should obtain 8 in total. Brush the aluminum molds with a bit of softened butter 21

and place a roll of dough in each one 22. Place all the molds on a baking sheet and let them rest at room temperature for 10 minutes 23, then bake them in a preheated static oven at 350°F for 25 minutes (if using a fan oven, at 320°F for 15 minutes). Your variegated cocoa brioches are ready to be enjoyed 24.

Storage

You can store the brioches for 2-3 days at room temperature, under a glass dome or in a tin container.

Advice

You can enrich the cocoa block with flavors of your choice: try, for example, cinnamon to make cinnamon rolls, or grating the zest of an orange for a perfect combination!

For the translation of some texts, artificial intelligence tools may have been used.