Cocoa powder, rum, and grated orange zest are all flavorful additions to the dough for this version of buttery brioche. The dough can be mixed and kneaded using a sturdy standing mixer or your own hands. Either way, it will knead a solid ten minutes of kneading. Also, be sure to allow enough time for it to rise before rolling out. For the filling, you can mix rum into Nutella or other chocate-nut spread.
- 1/2 cup milk (warm)
- 1 tablespoon dry yeast
- 3 cups flour
- 1 tablespoon cocoa powder
- 2 orange
- 1 pinch salt
- 1/4 cup brown sugar
- 1 egg yolks
- 100 grams softened butter
- 2 tablespoons rum
- Nutella (taste, for filling)
- Place the flour, salt, cocoa, sugar and orange zest in a bowl.
- Make a well and add the warm milk, (which will dissolve the yeast), the egg and beaten egg yolks, softened butter pieces and rum.
- With a wooden spoon mix ingredients together or place in a mixer fitted with a dough hook.
- Knead for about 10 minutes (a little longer If kneading by hand).
- Add a little flour if needed.
- Place the dough in a warm place and let rise for 2 hours or until doubled in volume.
- Remove the dough from the bowl, place on a floured surface and knead again to release the air.
- Add flour dough is sticky.
- Roll out the dough into a large rectangle 0.5 cm thick.
- Spread Nutella in a thin layer over the surface of the dough.
- Roll the dough into a log and cut into 10 equal pieces.
- Place the pieces, cut surface up, in a round baking pan lined with parchment paper.
- Bake in a preheated oven at 350°F, until cooked and golden brown.