Braided Black Cocoa and Peanut Butter Brioche

This bread ring offers double the decadence, combining creamy peanut butter and rich black cocoa into one elegant braid. Use our visual tutorial to find out how to make this dramatic two-toned twisted beauty. Find more ways with a tube pan in our 2019 January/February issue!

Braided Black Cocoa and Peanut Butter Brioche
 
Makes 1 (10-inch) loaf
Ingredients
  • 1 cup (240 grams) warm whole milk (105°F/41°C to 110°F/43°C)
  • 2¼ teaspoons (7 grams) active dry yeast
  • 2 large eggs (100 grams)
  • ½ cup (113 grams) unsalted butter, melted
  • 4 teaspoons (16 grams) vanilla extract, divided
  • 4¾ cups (594 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon (9 grams) kosher salt
  • ¾ cup (90 grams) plus ⅔ cup (80 grams) confectioners’ sugar, divided
  • ⅔ cup (170 grams) creamy peanut butter
  • 3 tablespoons (42 grams) unsalted butter, melted
  • ½ cup (113 grams) unsalted butter, softened
  • ½ cup (85 grams) chopped bittersweet chocolate, melted
  • ⅓ cup (25 grams) black cocoa powder
  • 1 large egg white (30 grams)
  • 1 tablespoon (15 grams) water
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, stir together warm milk and yeast. Let stand until mixture is foamy, about 5 minutes.
  2. Add eggs, ½ cup (113 grams) melted butter, and 2 teaspoons (8 grams) vanilla. Add flour, granulated sugar, and salt; beat at low speed until well combined, about 1 minute. Switch to the dough hook attachment, and beat at low speed until smooth, about 4 minutes.
  3. Turn out dough onto a lightly floured surface, and shape into a smooth round. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat ⅔ cup (80 grams) confectioners’ sugar, peanut butter, 1 teaspoon (4 grams) vanilla, and 3 tablespoons (42 grams) melted butter at medium speed until smooth. Transfer peanut butter filling to a small bowl; set aside.
  5. Clean bowl of stand mixer and paddle attachment. Using the paddle attachment, beat ½ cup (113 grams) softened butter, melted chocolate, black cocoa, remaining ¾ cup (90 grams) confectioners’ sugar, and remaining 1 teaspoon (4 grams) vanilla at medium speed until smooth. Set aside.
  6. Punch down dough, and turn out onto a lightly floured surface. Divide dough in half (about 555 grams each). Roll half of dough into a 20x9-inch rectangle. (Keep remaining half covered to prevent it from drying out.) Spread peanut butter filling onto dough, leaving a ½-inch border on one long side. Starting on opposite long side, roll up dough, jelly roll style; pinch seam to seal. Set aside, placing seamside down. Repeat with chocolate filling and remaining dough. Using a bench scraper, cut each roll in half lengthwise, leaving 1 inch intact at top. Place rolls cut side up, and carefully twist dough pieces around each other.
  7. Spray a 10-inch removable-bottom tube pan with cooking spray. Gently lift and place dough in prepared pan, circling tube and tucking ends under. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
  8. Preheat oven to 350°F (180°C).
  9. In a small bowl, whisk together egg white and 1 tablespoon (15 grams) water. Brush top of dough with egg wash (peanut butter pieces first and then chocolate to keep from messing up top).
  10. Bake until top is golden and an instant-read thermometer inserted near center registers 190°F (88°C), 50 to 55 minutes, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack.

 

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