Have you ever tried making or eating a concept bread/ brioche?
I took upon this baking this leopard print cocoa vanilla brioche one night when I realised that I hadn’t baked something in a long time and was desperate to put my oven mitts on! Again, the challenge was to reboot my brain and baking any ordinary breads, cakes, tarts wouldn’t have helped! It had to be something that I hadn’t tried before and something that would take me by surprise without the need to embellish it with decorations (as much as I would love to and was tempted to do). 😛Pushing the boundaries, that’s what I was looking to do because there is no bigger happiness than unfolding your own talent cake by cake, tin by tin.
I decided to bake this brioche/bread loaf that I came across on the internet and I was excited to recreate it with my own tweak i.e. More sweeter and cake like. 😉
Are you now wondering what can you have together with this Leopard Print Cocoa Vanilla Brioche?
You will be surprised how versatile this is. Since this was on the sweeter side, it was good to be relished on it’s on just like a cake or even warmed up in the toaster. I also tried it with cream cheese, berries, salted butter and Nutella and obviously, Nutella + berries were clear winner ;).
You can also try having it with cold milk, nut butters, berry jams and why not even convert the slices into fully fledged cake by layering it and filing with chocolate buttercream. Right? I am just going to drool over this thought for a long time now. #foodieproblems you see. 😉
The Art of Making this leopard print cocoa vanilla brioche
When I initially came across this I wasn’t convinced it was my piece of cake but eventually when I figured the method it didn’t seem quite too impossible. However, to achieve this level of finesse it is important to understand the that perfection is key. I have an OCD (self diagnosed, by the way) for perfection and this really helps in achieving the best results sometimes. So yes, if you bear the following in mind, you will have more and more successful attempts with cooking and or baking;
- Understand the process thoroughly
- Always aim for perfection
- Be Patient (Baking is science and there are not short cuts, well there are, but then there are consequences and if you believe in creating beautifully baked pieces of art, patient pays. period.)
Unfortunately, I haven’t been able to capture the step by step process of making this brioche, however, I have a few similar baking ventures in the pipeline and I will try and post some ‘in the making’ pictures of those when in my next baking adventure.
In the meantime, enjoy the pictures and let me know in the comments below how you like it. Also, if you want me to make or develop a recipe for something in a specific print, let me know in the comments below. 🙂
Enjoy the Photos! 🙂
Here’s the recipe and method for you. I have tried my best to put it together in words, however, I know pictures would have helped much more, so like I said earlier, will try and remember to take good quality pictures the next time I make something similar.
- 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
- Mix the dry ingredients well. Mix the wet ingredients well separately.
- Pour in the wet ingredients into dry flour mixture and knead it into a smooth dough.
- Cut the dough in two parts. One slightly larger than the other. (I just eyeballed) Put aside the larger dough.
- 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.
- Add more cocoa powder, milk and black gel to the smallest dough. Knead well.
- 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.
- Make 7 balls out of each dough. 2 large balls and 5 smaller balls.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- Let these dough strips rest in the tin for about an hour.
- Bake for 30-35 minutes depending on your oven. I baked for 30 minutes at gas mark 6.
- Once baked take it out of the oven and let it cool. Slice it once it's completely cooled.
Thanks for reading and Happy Baking! xx