ingredients:
For a brioche 23 cm in diameter:
For brioche dough
500 g of flour10 g of salt25 g of sugar9 g of dry yeast or 25 g of fresh yeast1 egg lightly beaten40 ml of sunflower oil40 g of honey200 ml of lukewarm water
For cocoa butter:
150 g of soft butter3 with bitter cocoa and icing sugar
For icing
2 tablespoons honey + 1 tablespoon hot water or 2 tablespoons sugar syrup
Preparation:
The brioche dough:
In a small bowl, put the fresh yeast crumbled or dry yeast and pour a little warm water from the 200 ml of water and keep the rest for kneading. Allow time to prepare the flour mixture.
In a large bowl or in the bowl of your robot, pour the flour, salt and sugar and mix.
Make a well in the center and pour the yeast, the beaten egg, the oil, the honey and the rest of the water. Mix well in the center and then add the flour and knead 4 to 5 minutes until you have a ball of smooth and homogeneous dough.
Grease a bump with a little oil, drop the ball of dough and cover with cling film. Let the dough double in volume in a warm place for 1h30.
The cocoa cream:
Cut the butter into pieces and place it in the bowl of your food processor with powdered cocoa powder and icing sugar, mix until you obtain a creamy and homogeneous cream
Prepare a retractable round mold without the bottom. Put it on a baking sheet covered with paper or a baking mat. Grease the edge with spray or with sunflower oil or melted butter with a brush.
When the dough has doubled in volume, degas the on your work plan and spread the rectangle 72 cm by 30 cm.
Spread the cocoa cream using an angled spatula or knife.
With a pizza wheel cut 12 strips of 6 cm wide.
Roll the first band and then wrap all others around on the baking mat.
Place the mold circle around the bun and place a clean towel over it.
Let rise again for 30 to 45 minutes.
Preheat your oven to 175 ° C.
Bake for 25 minutes. At the end of the oven brush with the mixture of honey and water or sugar syrup.
Let cool before removing the circle and serve.
