Steps for the spider brioche

• To prepare these delicious spider brioche, the first step is to make the brioche dough. I used the stand mixer, but you can knead it all by hand in a large bowl and then on a work surface. In the mixer bowl, add the sifted flour, vanilla, grated lemon zest, yeast dissolved in a bit of milk, granulated sugar, and sunflower oil, and knead for a few minutes at speed 1-2 using the hook attachment. Then add the egg and let it knead for a few more moments. Gradually add the remaining milk little by little and continue kneading. Add the salt as well. To achieve a smooth and homogeneous dough, it will take at least about 15 minutes or until the dough is well-developed.

  

• Once the dough is ready, take 150 g (about 5.3 oz) from it, place it in a bowl, add the unsweetened cocoa, and knead again to obtain the dark dough. Then place both doughs in two bowls and let them rise covered with plastic wrap for about 2-3 hours in the oven with the light on or until doubled.

  

• After the two doughs have doubled, turn the white dough onto a work surface. Gently deflate it with your hands. Now, gently take some pieces of dough and form balls of about 40 g (1.4 oz) each. Turn the second cocoa dough and make balls of 9 g (0.3 oz) each, which will be the famous “tuppo.” Make the balls of equal size and weight, place them on a baking sheet lined with parchment paper, and let them rise again for 50 minutes.

  

• Take the tray with the now-risen balls and place the smaller cocoa dough ball in the center of the white dough, creating an indentation, and let them rise again for an hour. Once the brioche have doubled, brush the entire surface with beaten milk and egg yolk. Bake in a preheated static oven at 356°F for 10-13 minutes. Turn off and let cool.

  

• Once the brioche are ready, they need to be decorated to make the spiders. Melt both dark and white chocolate in a double boiler. With the white chocolate, make the eyes, using a toothpick to form small white drops on parchment paper, let them cool in the freezer, then create the pupils with dark chocolate and let dry. Meanwhile, draw the legs using the toothpick and dark chocolate on the white dough. Finally, attach the eyes on the dark dough using a drop of melted chocolate. I assure you, it’s easier to do than to say, and then you can unleash your creativity. I hope you like this latest recipe of mine, see you next time, friends.

  
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