* Exported from MasterCook *
Bread, Braided Black Cocoa and Peanut Butter Brioche
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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1 cup whole milk -- 240g (105F/41C to 110F/43C)
2 1/4 teaspoons active dry yeast -- 7g
2 large eggs -- 100g
1/2 cup unsalted butter -- melted, 113g
4 teaspoons vanilla extract -- divided, 16g
4 3/4 cups all-purpose flour -- 594g
1/4 cup granulated sugar -- 50g
1 tablespoon kosher salt -- 9g
2/3 cup confectioners' sugar -- 80g
3/4 cup confectioners' sugar -- 90g
2/3 cup creamy peanut butter -- 170g
3 tablespoons unsalted butter -- melted, 42g
1/2 cup unsalted butter -- softened, 113g
1/2 cup chopped bittersweet chocolate -- melted, 85g
1/3 cup black cocoa powder -- 25g
1 large egg white -- 30g
1 tablespoon water -- 15g
In the bowl of a stand mixer fitted with the paddle attachment, stir
together warm milk and yeast. Let stand until mixture is foamy, about
5 minutes.
Add eggs, 1/2 cup (113 grams) melted butter, and 2 teaspoons (8
grams) vanilla. Add flour, granulated sugar, and salt; beat at low
speed until well combined, about 1 minute. Switch to the dough hook
attachment, and beat at low speed until smooth, about 4 minutes.
Turn out dough onto a lightly floured surface, and shape into a
smooth round. Spray a large bowl with cooking spray. Place dough in
bowl, turning to grease top. Cover and let rise in a warm, draft-free
place (75F/24C) until doubled in size, about 1 hour.
In the bowl of a stand mixer fitted with the paddle attachment, beat
2/3 cup (80 grams) confectioners' sugar, peanut butter, 1 teaspoon (4
grams) vanilla, and 3 tablespoons (42 grams) melted butter at medium
speed until smooth. Transfer peanut butter filling to a small bowl; set aside.
Clean bowl of stand mixer and paddle attachment. Using the paddle
attachment, beat 1/2 cup (113 grams) softened butter, melted
chocolate, black cocoa, remaining 3/4 cup (90 grams) confectioners'
sugar, and remaining 1 teaspoon (4 grams) vanilla at medium speed
until smooth. Set aside.
Punch down dough, and turn out onto a lightly floured surface. Divide
dough in half (about 555 grams each). Roll half of dough into a
20x9-inch rectangle. (Keep remaining half covered to prevent it from
drying out.) Spread peanut butter filling onto dough, leaving a
1/2-inch border on one long side. Starting on opposite long side,
roll up dough, jelly roll style; pinch seam to seal. Set aside,
placing seamside down. Repeat with chocolate filling and remaining
dough. Using a bench scraper, cut each roll in half lengthwise,
leaving 1 inch intact at top. Place rolls cut side up, and carefully
twist dough pieces around each other.
Spray a 10-inch removable-bottom tube pan with cooking spray. Gently
lift and place dough in prepared pan, circling tube and tucking ends
under. Cover and let rise in a warm, draft-free place (75F/24C) until
puffed, about 30 minutes.
Preheat oven to 350F (180C).
In a small bowl, whisk together egg white and 1 tablespoon (15 grams)
water. Brush top of dough with egg wash (peanut butter pieces first
and then chocolate to keep from messing up top).
Bake until top is golden and an instant-read thermometer inserted
near center registers 190F (88C), 50 to 55 minutes, covering with
foil halfway through baking to prevent excess browning. Let cool in
pan for 15 minutes. Remove from pan, and let cool completely on a wire rack.
Source:
"Bake from Scratch"
S(Internet address):
https://www.bakefromscratch.com/braided-black-cocoa-peanut-butter-brioche/
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Per Serving (excluding unknown items): 445 Calories; 20g Fat (41.1%
calories from fat); 8g Protein; 58g Carbohydrate; 2g Dietary Fiber;
87mg Cholesterol; 500mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.
NOTES : 2022 - 0312