Αυτή η ανάρτηση είναι επίσης διαθέσιμη στο: Greek


230 gr. flour

4,5 gr. dry yeast

80 gr. milk

2 eggs, beaten

170 gr. butter, soft, cut into pieces

20 gr. sugar 

40 gr. cocoa

8 gr. salt

butter for the preparation of the form



In a bowl we mix the flour, the cocoa and the salt. In the mixer we put the sugar, the eggs, the milk and the yeast and stir until they are homogenised. We add the mixture with flour and continue stirring until we have a smooth dough. We add the butter slowly, waiting to be homogenised before we add the next piece. Place the mixer attachment hook and stir at medium-high speed for about 25 minutes, until a smooth, shiny dough is created. We prepare the form, buttering it and laying the dough inside. We wrap with clingfilm and place it in the refrigerator for 12 hours. Then knead the dough on a bench and lay it again in the baking form. Cover with clingfilm and leave it to rise around two hours. Bake at 170°C, in a preheated oven until the crust become crispy and the knife comes out clean after you put it in the centre of brioche. Remove them and place them on a rack to cool.

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