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Ad | Brioches Marbrées Recipe 🤍 Soft, fluffy Brioche in two layers – light vanilla and rich chocolate. Tender, buttery, and simply irresistible. 🥰 📝 Ingredients (makes about 5–6 brioches) For the dough: • 250 g all-purpose flour (about 2 cups) • 40 g sugar (3 tbsp) • a pinch of salt • 1 tsp dry yeast • 110 ml lukewarm milk (a little less than ½ cup) • 1 egg (medium) • 40 g soft butter (3 tbsp) • 1 tsp vanilla extract For the chocolate half: • 2 tbsp unsweetened cocoa powder • 1 tsp milk (if needed, if the dough becomes too firm) For brushing & dusting: • a little milk for brushing • powdered sugar for dusting 🤍 Instructions 1. Warm the milk slightly and dissolve the yeast and sugar in it. Let sit for about 10 minutes until it becomes lightly frothy. 2. In a large bowl, combine flour, salt, vanilla, egg, butter, and the yeast mixture. Knead for about 8–10 minutes until the dough is smooth and soft. 3. Divide the dough into two equal parts (weigh them for precision).Knead the cocoa powder (and 1 tsp milk, if needed) into one half until evenly dark. 4. Place both doughs in separate bowls, cover, and let rise for about 1 hour, or until doubled in size. 5. Roll out the vanilla dough on a lightly floured surface into a rectangle (approx. 25 × 30 cm / 10 × 12 in).Roll out the chocolate dough to the same size and gently place it on top of the vanilla dough.Lightly press and roll once more to seal both layers together. 6. Cut the dough lengthwise into about 5 cm (2 in) wide strips. Make two small slits from the center outward (without cutting through!) and roll up gently so that the layered pattern stays visible. 7. Place the briochis on a parchment-lined baking tray, cover, and let rest for another 20–30 minutes. 8. Brush lightly with milk. 9. Bake in a preheated oven at 180 °C / 350 °F (top/bottom heat) for 15–18 minutes, until golden brown. 10. After baking, brush with soft butter, let cool completely, and dust generously with powdered sugar. Soft, fragrant, and beautifully two-toned . 🤍

Ad | Brioches Marbrées Recipe 🤍 Soft, fluffy Brioche in two layers – light vanilla and rich chocolate. Tender, buttery, and simply irresistible. 🥰 📝 Ingredients (makes about 5–6 brioches) For the dough: • 250 g all-purpose flour (about 2 cups) • 40 g sugar (3 tbsp) • a pinch of salt • 1 tsp dry yeast • 110 ml lukewarm milk (a little less than ½ cup) • 1 egg (medium) • 40 g soft butter (3 tbsp) • 1 tsp vanilla extract For the chocolate half: • 2 tbsp unsweetened cocoa powder • 1 tsp milk (if needed, if the dough becomes too firm) For brushing & dusting: • a little milk for brushing • powdered sugar for dusting 🤍 Instructions 1. Warm the milk slightly and dissolve the yeast and sugar in it. Let sit for about 10 minutes until it becomes lightly frothy. 2. In a large bowl, combine flour, salt, vanilla, egg, butter, and the yeast mixture. Knead for about 8–10 minutes until the dough is smooth and soft. 3. Divide the dough into two equal parts (weigh them for precision).Knead the cocoa powder (and 1 tsp milk, if needed) into one half until evenly dark. 4. Place both doughs in separate bowls, cover, and let rise for about 1 hour, or until doubled in size. 5. Roll out the vanilla dough on a lightly floured surface into a rectangle (approx. 25 × 30 cm / 10 × 12 in).Roll out the chocolate dough to the same size and gently place it on top of the vanilla dough.Lightly press and roll once more to seal both layers together. 6. Cut the dough lengthwise into about 5 cm (2 in) wide strips. Make two small slits from the center outward (without cutting through!) and roll up gently so that the layered pattern stays visible. 7. Place the briochis on a parchment-lined baking tray, cover, and let rest for another 20–30 minutes. 8. Brush lightly with milk. 9. Bake in a preheated oven at 180 °C / 350 °F (top/bottom heat) for 15–18 minutes, until golden brown. 10. After baking, brush with soft butter, let cool completely, and dust generously with powdered sugar. Soft, fragrant, and beautifully two-toned . 🤍

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so assim p aguentar o dia de hoje #faculdade #trabalho

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