Ingredients For the pasta
- 550 g flour
- 150 g butter
- 120 g milk
- 90 g caster sugar
- 30 g fresh brewer's yeast
- 3 pcs eggs
- salt
- 1 pc untreated orange
Ingredients For the filling and the syrup
- 120 g dark chocolate
- 100 g soft butter
- 100 g caster sugar
- 100 g icing sugar
- 40 g bitter cocoa
- orange zest
For the chocolate brioche recipe, melt the chocolate in a water bath. Mix the butter and chocolate, then add the icing sugar and cocoa to obtain the filling. Prepare the syrup: bring 50 g of water with an orange zest and granulated sugar to the boil and cook for a couple of minutes.
FOR THE PASTA: Dissolve the yeast in the milk. Wash the orange well and grate the zest. Mix the butter with the orange zest first, then add the sugar and the eggs, mixing them one at a time. Finally, add 500 g of flour, the milk with the yeast and a pinch of salt and knead the dough until it is soft and homogeneous; flour it lightly, cover it and leave it to rest in the refrigerator for 1 hour. Flour the work surface and roll out the dough in a 1/2 cm thick rectangular sheet. Spread the chocolate filling over the pastry, roll it on the long side and level the ends of the roll. Cut the roll in half lengthwise then cut in half one of the two halves, obtaining 3 strips of pasta. Twist the strips of pasta, keeping the larger one in the center. Transfer the braid into a rectangular mold (30 × 11 cm, h 8 cm), previously buttered and lined with baking paper; let it rise for 1 hour at a temperature of 25 ° C. Bake the brioche braid at 180 ° C for 30 minutes; lower the temperature to 160 ° C and continue cooking for another 20 minutes. Finally take it out of the oven, let it cool down, then brush it with the syrup.
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