CHOCOLATE CHRISTMAS STAR BRIOCHE: SOFT RECIPE LIKE PANDORO STEP BY STEP
The step-by-step recipe to make this chocolate and orange brioche, shaped like a Christmas star, perfect to bring to the table or as a gift during these festive days.
Yes, finally I convinced myself to make the super soft and delicious recipe of a dessert too good and beautiful to make during the Christmas period.
I’ve been telling myself for days now, but with little Cecilia it’s really difficult to work well. Thank goodness for the wrap that helps me so much: I place her there and she takes an hour nap, so I can work on new recipes.
I assure you this will be your favorite for many reasons:
SUPER EASY: just throw the ingredients into the mixer and you’re done!
ONLY ONE RISE which will allow you a finished product even for those who are not great in the kitchen;
SUPER SCENIC: have you seen how cool it is???
Have I convinced you?? Then head straight to the kitchen to make it both with yeast and sourdough.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 1 Hour
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Christmas
Ingredients
Dough for 500 g
- 550 g all-purpose flour (half strong Manitoba)
- 150 g water
- 100 g milk (lactose-free for me)
- 2 eggs
- 50 g unsweetened cocoa powder
- 120 sugar
- 35 g sunflower oil
- 5 g dry yeast (15 g of fresh yeast)
- 80 g butter (lactose-free for me)
- 90 g liquid sourdough starter
- 110 g water
Tools
- Stand Mixer
- Molds star-shaped
Steps
For those using sourdough, refresh it at a 1:1:1 ratio and then use it at double and remember that rest times are longer.
For those using dry yeast, reactivate it by deducting 50 g of water from the total recipe, I recommend, and then read the instructions on the packet.
In the bowl of the mixer (or by hand) pour all the ingredients (set aside the chocolate chips, oranges, and butter) and with the hook knead well until a nice ball forms; let it rest for 15 minutes.
At this point, add the butter in several additions until it is well incorporated into the dough.
Let it rest for another 15 minutes.
Add a pinch of salt and knead for a few more minutes.I usually always laminate my doughs where I use sourdough and add the last ingredients, but if you don’t have time or want to, skip this step and incorporate the chocolate chips and oranges directly into the mixer, letting it work for 5 minutes.
Grease the work surface well and pour the dough, open it like a sheet by bringing the various corners outwards and then pour the chocolate, close it and give the first reinforcement folds.
Wait an hour and do another round of folds.
For any doubts on my profile, you will find many demonstration videos –> INSTAGRAMAt this point, close the bowl with plastic wrap and let it double.
It will take a few hours, about 8, because the dough is heavy with lots of eggs and butter, but leave it out overnight because with these temperatures, it won’t be a problem.
Whether you used licoli or dry yeast, at this point your dough will have doubled: deflate it and transfer to a work surface.
Divide into two equal parts, give a couple of folds, and shape well to form a ball for each dough, then place to rise in the mold.
Let rise for another couple of hours.
Once risen, you can brush with just milk, or with eggs and milk, your choice.
At this point, turn on the oven to 392°F, place a pot with water underneath on the lowest shelf to create steam, and when it reaches temperature, bake for about 20/25 minutes.
Remove the pot halfway through baking.
Once ready, brush with a little milk and cover with a towel for 10 minutes, it will make it very soft.
Let cool well before cutting and serving.
The CHOCOLATE AND ORANGE CHRISTMAS STAR BRIOCHE: SOFT RECIPE LIKE PANDORO STEP BY STEP is ready to serve with zabaione cream or MASCARPONE CREAM WITH PASTEURIZED EGGS, PERFECT RECIPE.
Storage
It will stay soft for several days if closed in a bag.
It can easily be frozen, take it out the night before, wait overnight in the fridge, and it will be ready in the morning.
Even better if you then pass it a few minutes in the oven or microwave.
