Coffee and chocolate brioche

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare type 00 flour for Panettone350g
Molino Soncini Cesare type 0 flour Manitoba250g
nespresso-type premium coffee5 cups (100 ml)
water50 ml
beer yeastone sachet

Ingredients for the filling/topping

1 spoonful honey, pinch salt, 2 spoonfuls brown sugar, 150g dark chocolate (drops or a bar broken into pieces)


Dissolve the yeast in the water and add to 100 grams of the Panettone flour. Work it together and leave it to rise for 30 minutes. Meanwhile, prepare your 100ml of coffee, then place it in a bowl with the butter and the sugar. Now add this mix to the risen flour in the mixer-bowl of a dough-maker: add the egg and honey, and work the ingredients together. Then add the salt, remaining Panettone flour and the Manitoba flour: using the hook, work it all together until it becomes soft and compact. Now leave it to rise for at least two hours.
Meanwhile, break the chocolate into pieces (if you are not using chocolate drops). Once the dough has risen for two hours (it should double in volume), roll it out into a rectangle, sprinkle the surface with the brown sugar and the chocolate. Form it into a roll, and place it in a buttered and floured baking tray. Leave to rise for another hour, or until it doubles once more in volume. Bake at 180°C for 45/50 minutes (check it is cooked all the way through using a toothpick). Once removed from the oven, brush the surface with milk, and some more brown sugar, and leave to cool on a wire rack, before slicing and serving.


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