Chocolate Brioche Star

Free

Difficulty: Medium
Time: 1 h (plus rising time and baking about 5h)
Quantity: 8 portions
Type: Leavened Doughs
Dietary requirements: Nut-free Cream-free Vegan

Ingredients

BRIOCHE DOUGH

7 g dry instant yeast or 21 g fresh

195 g plant-based milk

90 g granulated sugar

5 g salt

375 g all-purpose flour

75 g block margarine

1 vanilla pod

FILLING

200 g dark chocolate 54%

60 g plant-based milk

EXTRA

icing sugar

Today I want to propose a dessert for Christmas or even for a big New Year's Day breakfast. A visually beautiful cake that makes an impression....but also super soft. We have a very soft brioche dough filled with a dark chocolate filling that come together to form a star-shaped brioche.

Method

Weigh all the ingredients. Split the vanilla pod lengthwise, open it and with a knife extract the seeds, pour them into the milk. In the bowl of the planetary mixer pour the lukewarm milk with the vanilla and the yeast, mix to dissolve it well.

Then add sugar, salt and flour. With the hook mix for 5 minutes at medium speed.

When the dough begins to form add the room-temperature margarine cut into cubes little by little, add the next piece when the previous one has been incorporated into the dough, always mixing at medium speed.

It will take about 15-20 minutes. You must obtain an elastic dough. Add the salt and knead for 1 minute. Then make a ball, place it on a work surface, cover the dough with cling film or a cloth and let it rise until doubled, about 3 h at room temperature.

Meanwhile prepare the filling. Melt the chocolate in the microwave or in a bain-marie, add the cold milk little by little and mix with a spatula.

Mix until you obtain a shiny, homogeneous ganache without lumps. Keep at room temperature.

Take the dough, divide it into 4 equal parts. Roll each dough ball on a floured surface with a rolling pin to a thickness of 2-3mm, obtain 4 discs about 25cm in diameter.

Take a baking tray with parchment paper and place the first dough disc in the center, pour 1/3 of the filling and spread it evenly over the entire surface.

Place the second dough disc, pour half of the remaining filling and spread it over the entire surface. Place the third dough disc, pour the remaining filling and spread it. Place the fourth and last brioche dough disc.

Place a bowl or a round cutter in the center and begin to cut the dough. With a sharp knife make 4 opposite cuts, forming an X. Then make another 4 cuts to divide into 8 wedges and finally another 8 cuts to divide into 16 wedges.

Take two adjacent wedges and twist them around themselves outwards and finally join them, proceed the same way with the other wedges, in this way a star will form.

Cover with cling film; the film should be laid gently and not be taut otherwise the brioche will not be able to rise. Let rise at room temperature for about 2 h.

Preheat the oven to 180°C static. Brush with a little plant-based milk, then bake at 180°C static for 17 minutes.

Cool at room temperature. Decorate with icing sugar.

Storage

Store under a glass dome or in wedges in bags or containers for 3 days at room temperature. You can freeze the wedges in the freezer and then thaw in the fridge overnight or in the microwave for a few seconds.