Main Course
Zebra brioche, a retro pastry with a little twist
Ingredients
- 500 g flour
- 250 ml lukewarm milk + a little sugar + 2,5 dekagram yeast
- 50 g butter
- 1 large egg
- 50 g sugar (can be több to taste)
- 3 tablespoon cocoa powder + a little milk
- 1 egg yolk, sugar
- Proofing: 1-2 hours, plus 30 minutes after shaping
For the top:
1 egg yolk, sugar
Proofing: 1-2 hours, plus 30 minutes after shaping
Bake at 200°C about 20-25 minutes (top and bottom heat)
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