Chocolate & Vanilla Swirl Brioche

Among all the brioche buns already made and shared here, there wasn't yet a cocoa brioche. For an even more indulgent version, and visually more fun, I decided to make a "swirl" chocolate & vanilla brioche, very simple to make, it just takes twice as long as a classic brioche since there are two doughs to make 😊
 
Equipment:
Stand mixer
Rolling pin
Perforated baking sheet
8cm ring
Cake mold

Ingredients:
I used Madagascar vanilla & Norohy vanilla extract & cocoa powder from Valrhona: code ILETAITUNGATEAU for 20% off the entire site (affiliate).

Preparation time: 50 minutes + rising + 30 minutes baking
For a 20cm brioche + 6 to 8 individual brioches:

 Vanilla brioche:

 250g of sifted flour, or T45 if unavailable
 12g of fresh yeast
 90g of butter
 30g of sugar
 1 egg
 100g of milk
 5g of salt
 1 vanilla bean and/or a teaspoon of vanilla extract
 
 Mix the fresh yeast with the milk. Cover with the flour, then add the egg, sugar, salt, and vanilla.
 
 

 
 Knead for at least 10 minutes at low speed, until the dough is well combined and detaches from the sides of the bowl.
 
 

 
 Add the butter cut into small pieces, and knead again until it is fully incorporated and the dough detaches from the sides again. It should form a windowpane without tearing.
 
 

 

 
 Form a ball, then wrap it and place it in the refrigerator for at least 2 hours, overnight if possible.
 
 

 
 Chocolate brioche:

 230g of sifted flour, or T45 if unavailable
 30g of cocoa powder
 12g of fresh yeast
 90g of butter
 30g of sugar
 1 egg
 100g of milk
 5g of salt
 
 Mix the fresh yeast with the milk. Cover with the flour, then add the egg, sugar, and salt.
 
 

 
 Begin to knead. When the dough is combined, add the cocoa, and continue kneading until the dough detaches from the sides of the bowl.
 
 

 
 Add the butter cut into small pieces, and knead again until it is fully incorporated and the dough detaches from the sides again.
 
 

 
 Form a ball, then wrap it and place it in the refrigerator for at least 2 hours, overnight if possible.
 
 Baking:

 1 egg for the glaze
 
 After resting, roll the doughs into two identical rectangles about 20 x30 to 25 x 35cm.
 
 

 
 Remove excess flour with a brush, then place the cocoa dough on the vanilla dough.
 
 

 
 Roll the brioche.
 
 

 
 Cut a log the size of your cake mold (20cm for me).
 
 

 
 Cut sections from the remaining dough, then place them in buttered rings (I used 8cm rings).
 
 

 
 Let the brioches rise for about 1h30. Then, glaze them with a beaten egg.
 
 

 

 
 Bake in a preheated oven at 180°C for about 15 minutes for the small brioches, 25 minutes for the large one. Let cool, then remove the brioches from the molds and enjoy!