Leopard Print Cocoa Vanilla Brioche
Recipe type: Brioche/Bread
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: one loaf
Leopard Print Cocoa Vanilla Sweet Brioche
  • Ingredients for the loaf:-
  • 2 and half cups of all purpose flower
  • 5 tbsp Sugar (granulated)
  • 1 tsp instant dry yeast
  • ½tsp salt
  • 1 and ¾ cups milk
  • 2tbsp milkmaid
  • 1 and half tbsp melted butter
  • ***To be used at later stage***
  • Additional ingredients for brown patch:
  • 2tbsp or more sweetened cocoa powder (or more yo achieve the right brown shade)
  • 2tsp milk
  • Ingredients for black border surrounding brown patch:
  • 1tbsp sweetened cocoa powder
  • 1tsp milk
  • Drop/drops of black gel colour
  1. Mix the dry ingredients well. Mix the wet ingredients well separately.
  2. Pour in the wet ingredients into dry flour mixture and knead it into a smooth dough.
  3. Cut the dough in two parts. One slightly larger than the other. (I just eyeballed) Put aside the larger dough.
  4. Now add sweetened cocoa powder and milk to the smaller part of the dough. (This is your brown dough) Knead well. Cut this dough further into two part, one larger than the other. Set aside the larger dough. Cover it.
  5. Add more cocoa powder, milk and black gel to the smallest dough. Knead well.
  6. So by now you will have three dough. Base dough being the largest, brown dough smaller than the white dough and black dough being the smallest.
  7. Make 7 balls out of each dough. 2 large balls and 5 smaller balls.
  8. Roll out (with a rolling pin) two large brown balls in oblong shape as shown in the picture.Then roll it in with your hands.
  9. Roll out 2 large black dough with help of a rolling pin and cover the brown dough with black dough. Make sure when you wrap the black dough around the edges shouldn't meet.
  10. Now roll out two large white dough balls and wrap it edge to edge on to the black and brown strips of dough you made earlier.
  11. With your hand, roll these two strips of layered dough to twice the length of your loaf tin. Cut it in to half and place the in to the bottom of your loaf tin. (You can grease the tin with butter and also use a parchment paper at the bottom of the tin to avoid sticking).
  12. Follow the same steps for the five smaller doughs in each colour BUT this time you only need to roll these out to the same length of your loaf tin and not double. Make sure all these five strips of dough are equal in length.
  13. Place all the strips into the loaf tin side by side and two strips on the very top to give it a paw like shape.
  14. Let these dough strips rest in the tin for about an hour.
  15. Bake for 30-35 minutes depending on your oven. I baked for 30 minutes at gas mark 6.
  16. Once baked take it out of the oven and let it cool. Slice it once it's completely cooled.
Recipe by KesarLily at https://www.kesarlily.com/leopard-print-cocoa-vanilla-brioche-is-the-ultimate-fashion-food/