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Twisted Duo-Tone Panbrioche

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This stunning Twisted Duo-Tone Panbrioche is a soft, fluffy, and buttery brioche with a beautiful two-tone swirl. The contrasting colors, often from cocoa and vanilla dough, create an eye-catching, marbled effect. Perfect for breakfast, brunch, or as a sweet treat with coffee, this panbrioche is as delightful to look at as it is to eat.

Ingredients

Scale

For the Brioche Dough:

  • 3 ½ cups (420g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 ¼ tsp (7g) instant yeast
  • 1 tsp salt
  • 4 large eggs, at room temperature
  • ½ cup (120ml) whole milk, lukewarm
  • 10 tbsp (140g) unsalted butter, softened and cubed

For the Cocoa Dough:

  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp milk (to adjust dough consistency if needed)

Egg Wash:

  • 1 egg, beaten with 1 tbsp milk

Instructions

  1. Prepare the Dough:
    In a large mixing bowl, combine flour, sugar, yeast, and salt. Add the eggs and lukewarm milk. Mix until a shaggy dough forms.
  2. Knead the Dough:
    Knead the dough with a stand mixer fitted with a dough hook (or by hand) until smooth, about 8–10 minutes. Gradually add the butter, a few cubes at a time, until fully incorporated and the dough is elastic and glossy.
  3. Divide & Color:
    Split the dough into two equal parts. Leave one portion plain. Mix the cocoa powder with 1 tbsp milk and knead it into the second dough until evenly colored.
  4. First Rise:
    Place both doughs in separate greased bowls, cover with plastic wrap, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
  5. Shape the Brioche:
    Roll out both doughs into rectangles of equal size. Place one dough over the other, then roll them tightly into a log. Slice the log lengthwise to expose the layers. Twist the two strands together, keeping the cut sides facing up for a striking pattern.
  6. Second Rise:
    Place the twisted dough into a greased loaf pan. Cover loosely and let rise again until puffy, about 45 minutes.
  7. Bake:
    Preheat the oven to 350°F (175°C). Brush the loaf with egg wash. Bake for 30–35 minutes, or until golden brown and a skewer inserted in the center comes out clean.
  8. Cool:
    Let the brioche cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • You can flavor the plain dough with vanilla extract or orange zest for an extra layer of flavor.
  • For a sweeter brioche, sprinkle a bit of sugar between the layers before rolling.
  • Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://recipe.newsvks.com/twisted-duo-tone-panbrioche/