Two tone brioche bread recipes

Two-tone brioche bread


I have already proposed the classic brioche bread and the pumpkin one , but now I want to relaunch with another incredibly soft and fluffy sweet leavened product , flavored with orange and cocoa, composed of two doughs that, after baking, give rise to a beautiful two-tone effect, similar to the inside of the chess cake ! Delicious on its own, it can also be cut into slices, toasted and served with a layer of jam , hazelnut spread or pistachio cream, for a breakfast or a snack ideal for adults and children!


For tang zhong

  • 25g Extra Long Rising Flour
  • 130 g Orange juice

For the white dough

  • The prepared pre-dough
  • Flour XLL – Extra Long Rising Flour 350 g
  • Sugar 60 g
  • Milk 100 g
  • Fresh liquid cream 30 g
  • Orange zest 1
  • Medium egg 1
  • Egg yolk 1
  • Dehydrated brewer’s yeast 1 g
  • Butter 60 g
  • salt 2 g

For the cocoa dough

  • Prepared white dough(about half) 380 g
  • Cocoa powder 20 g
  • Milk 15 g

To brush

  • Fresh liquid cream


For tang zhong

  1. Pour the orange juice into a saucepan, place it on the stove and heat it, checking the temperature with a kitchen thermometer. When it reaches 60°, remove the saucepan from the stove, add the flour and mix vigorously with a whisk to dissolve the lumps. Then put it back on the stove and let it thicken on a low heat, stirring constantly.
  2. Finally, turn off the heat and let it cool.

    For the white dough

  3. In the bowl of a stand mixer with a hook, place the flour, sugar and yeast. In a separate jug, combine the milk, cream, egg, egg yolk and grated orange zest: beat with a fork to break the eggs.
  4. Turn on the machine, slowly pour the liquids into the powders, add the tang zhong and wait for the dough to take on consistency.
  5. When it starts to thicken, add the butter at room temperature, 2-3 flakes at a time, alternating it with the salt and waiting for it to be completely absorbed before adding more.

    For the cocoa dough

  6. Once you have obtained a homogeneous mixture, turn it out onto the work surface and divide it into two portions of 415 g and 380 g respectively. Set aside the first and knead the second with the cocoa and milk, working it until it has a uniform color.
  7. At this point, shape both portions of dough into a ball and leave them to rise in two separate buttered bowls covered with cling film, first at room temperature for 1 hour and then in the refrigerator for 8 hours (or overnight).
  8. After this time, remove the two doughs from the refrigerator and let them rest for a couple of hours outside the refrigerator, so that they return to room temperature.
  9. Then divide each dough into 3 equal balls (135 g each) and proceed with rolling them out.
  10. Take a light ball and a dark one, flour them lightly and flatten them a little with your hands.
  11. Place them side by side and slightly overlapping on the kitchen counter and roll them out with a rolling pin to obtain a two-tone rectangle 20 cm wide and 30 cm long. At this point fold it like a wallet, bringing the long sides of the rectangle inwards (black on black, white on white) so that they touch in the centre of the rectangle itself.
  12. At this point, roll everything up starting from the lower short side so as to obtain a two-tone cylinder of the same width as the bottom of the mold.
  13. Repeat the same operation with the other balls of dough, until you obtain 3 cylinders, half light and half dark.
  14. Butter the plumcake mold and place the three cylinders of dough inside, arranging them so that the light and dark halves alternate like a chessboard.
  15. Let everything rise for another hour and a half, until it has doubled in volume and the dough touches the edge of the pan.


  16. Brush the entire surface of the cake with cream and bake at 170° for 30-35 minutes.
  17. Before enjoying it, let it cool completely.