Flour 00 (W280) - 500 g

Milk - 225 ml

Eggs - 2

Butter - 75 g

Sugar - 100 g

Brewer's yeast - 15 g

Salt - a pinch

Difficulty : Easy
Preparation : 30 minutes + rising time
Cooking : 30 minutes
Total : 1 hour + rising time
Ingredients for 6 people
Often for breakfast we prepare the brioche pasta braid stuffed with chocolate cream. Today we have made a braid using the Pan di stelle spreadable cream, really delicious !! If the braid is too large, you can cut the braid into slices and freeze them or halve the doses.

To prepare the braided chocolate brioche first of all you have to prepare the dough

In a bowl mix all  the ingredients except the butter

Halfway through the dough, when it is still rough add the butter in 3 stages using a stand mixer to obtain a smooth dough. Do not add the next quantity of butter if the previous one has not been absorbed by the dough

Transfer the dough on a smooth floured surface and knead it to obtain a fairly stiff, elastic and silky dough

Shape into a ball

Place the dough in a large flour-dusted bowl, cover with plastic wrap and let rise in warm room until the dough is doubled in size

Roll out the dough by hands first and then using a rolling pin trying to make a rectangle

Divide the dough in three parts lenghtwise

With a spatula take the chocolate cream and spread it in the centre of each brioche dough strip

Roll up each strip lenghtwise sealing well the edge forming a rope

Repeat the operation with the other two strips

Transfer the ropes of dough onto a baking sheet lined with parchment paper

Join the strands together for the upper ends and braid them to the end

Brush the braid with the egg wash (1 egg previously beaten)

Garnish the braid with granulated sugar and cook in a preheated static oven for 30 minutes at 180 degrees

Remove from the oven and let it cool for ten minutes

Cut into slices and serve

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