Brioche with leopard print

Ingredients for 1 servings:

• ½ cube of yeast or 1 packet of dry yeast
• 2 tbsp water, lukewarm
• 50 g sugar
• 1 packet of vanilla sugar
• 1 egg yolk
• ½ tsp salt
• 180 ml milk, lukewarm
• 400 g flour
• 80 g butter, liquid
• 3 ½ tbsp cocoa
• 3 tbsp milk

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 45 minutes

airy yeast pastry with a nice surprise

First, dissolve the yeast in the lukewarm water. Place the remaining dough ingredients in a large bowl. Then add the dissolved yeast and knead everything with the dough hook for about 7-8 minutes until a smooth yeast dough is formed. In two small bowls, mix the cocoa powder for coloring with the appropriate amount of milk. It may be necessary to add a little more milk here. Now knead one of the smaller dough halves separately with 3 tablespoons of cocoa powder dissolved in 2 tablespoons of milk, and the other with 0.5 tablespoons of cocoa powder dissolved in 1 tablespoon of milk, to create a dark brown and a light brown dough. If the doughs are too sticky, you can add a little flour. Shape the three doughs into balls and place them in lightly floured bowls, cover with a cloth, and let rise for about 1 hour. After the resting time, divide the different doughs into 8 pieces each. Shape the darkest dough into a narrow roll (about as long as the loaf pan). Roll the light brown dough into a roll and flatten it into a rectangle with a rolling pin. Wrap the dark roll in the light brown dough. Repeat the process with the uncolored dough. Repeat the process for all 8 pieces. Place the rolls in a greased or parchment-lined loaf pan and let them rest for another 30-45 minutes. Then bake the brioche for about 30-35 minutes in a preheated oven at 170°C (top/bottom heat). Brush with a little melted butter immediately after baking to keep it fresh and soft.