Steps for the Two-Tone Brioche Bread

• First of all, mix the sugar with the grated orange zest. Remember: the more you work these two together, the stronger the final aroma will be!

  

• I used the stand mixer, but if you prefer, you can also knead by hand!
  In the bowl (of the stand mixer or regular one), pour the milk, the sugar with the zest, the egg, and the instant dry yeast. Work these ingredients well until the yeast is dissolved.
  At this point, add the flour, making sure to set aside 2-3 tablespoons.

  When the dough begins to form, add the soft butter (at room temperature) a little at a time. Keep kneading patiently until the butter is completely absorbed.
  When the ingredients are all combined, the dough will still be sticky.
  At this point, with previously oiled hands, divide the dough into two equal parts and place each part in a separate bowl:

  White Dough: Add the 2-3 tablespoons of flour you set aside and knead quickly to create a smooth and homogeneous dough.
  Cocoa Dough: Add the unsweetened cocoa and knead until fully incorporated, obtaining a dough with a uniform color and consistency.
  Cover the bowls with plastic wrap. Let rise in a warm place for about three hours, or until the volume doubles.

  

• Once the dough has doubled in volume, work on a lightly floured surface.

  

• We need to make two logs: one white and one cocoa, both about 13-14 inches long.
  At this point, divide each log into two parts as shown in the photos (you’ll have four logs in total: two white and two cocoa).
  Now you can have fun braiding: I started from the outer parts of the logs towards the inside, and so on, until I created a braid.
  Finally, I joined the ends of the braid to make it a crown (or doughnut).

  In the center of your brioche crown (or doughnut), place a small bowl that you have previously well-oiled. This is to maintain the necessary circumference and prevent the dough from closing too much during rising.
  Let Rise: Cover the entire brioche and let rise for another hour in a warm place.

  

• Bake the brioche in a preheated oven at 350°F for 35-40 minutes.
  After 20-25 minutes, if the surface darkens too much, quickly cover with a sheet of parchment paper.
  After 35 minutes, be sure to do the toothpick test. If it comes out dry and without residue, the brioche is cooked and ready to be taken out of the oven!

  Once out of the oven, let the two-tone brioche cool completely before dusting it with powdered sugar, if you like.
  Below are my tips on various filling and decoration options.

  

• See you next time!
  A hug, Giusi.