• 4 hours / 30 min
  • Low

​Zebra Brioche

For the white dough
250 g of Type 0 Manitoba flour
100 ml of milk
50 g of butter
1 egg 
60 g of sugar
8 g of brewer's yeast

For the cocoa dough
200 g of Type 0 Manitoba flour
60 g of bitter cocoa
120 ml of milk
50 g of butter
1 egg 
60 g of sugar
8 g of brewer's yeast

Start by preparing the white brioche: dissolve the brewer's yeast in the milk, then add sugar and eggs. Add the flour and proceed mixing carefully, finally incorporating the butter as well. Once you have a firm dough, place it on the pastry board and let it rest for half an hour. In the meantime, prepare the dough by dissolving the yeast in the milk and then adding the sugar, egg, flour and cocoa in that order. Knead and finish by adding the butter, then leave the dough to rest for 30 minutes. At this point, roll out the doughs into two 20x8 cm rectangles, then top them alternating light and dark dough and place them vertically inside a pumcake mold. Let rise for 2 to 3 hours, then bake in a static oven, set at 180°C, for 30 minutes. Dust the brioche with powdered sugar and serve.

In collaboration with Farina, Lievito e Fantasia

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