Eggless Brioche Leopard Bread Recipe

After a short week of flat breads and a whole week of delicious chat recipes, we now come to the third week of the mega blogging marathon – Cooking Carnival. As I mentioned in my introduction post, I am here with six bread recipes this week. If you have followed my blog for some time, you might know that I love bread baking and I have a vast collections of breads in the six years of blogging ( I have 87 recipes so far). Do take a look at my bread page (click to view page) to know about all the recipes. When Valli announced the theme, I chose to do 26 breads and even completed nearly 14 breads before I felt that it was too taxing. So I just skipped doing the remaining breads and went for five different categories.

This leopard bread is one of the breads which I made months back as soon as I decided on the recipes. I have made eggless brioche loaf previously and used the same recipe for this leopard brioche loaf. The pattern looks so beautiful and the method is not so difficult. Until I saw the video, I couldn’t guess how they made the pattern. I saw so many videos before attempting this and should say that I was so happy with the result.

The prints are made with cocoa dough. And even in the cocoa dough there are two variation, one is a lighter dough with less cocoa and the other is a darker dough with more cocoa and coffee powder. This bread is not sweet and makes a good base for sandwiches, toasts and bread puddings. This is an enriched bread which uses butter and eggs. I substituted eggs with butter milk and it turns out so soft and the texture of the crumb is amazing. My daughter loved it. And even her friends loved it. She took it for her snack and shared with her friends. Her friend even wanted it the next day.

Ingredients:

Flour / Maida – 2 cups

Instant Yeast – 1 1/4 tsp

Sugar -1/4 cup

Salt – 1/2 tsp

Butter – 1/2 cup

Milk – 3/4 cup

Vinegar – 1 tsp

Vanilla Essence – 2 tsp

For The Prints:

Lighter Dough:

Cocoa Powder – 1 tbs

Milk – 1 tbs

For The Darker Dough:

Cocoa Powder – 2 tbs

Instant Coffee Powder – 1/2 tsp

Milk – 2 tbs

Procedure:

In a bowl mix together flour, salt, sugar and yeast.

Add milk and vinegar and set aside for 5 minutes.

Once it curdles, add vanilla essence and add it to the flour.

Mix to form a rough dough.

Add the butter and mix well to incorporate.

Transfer dough to counter and knead for 10 – 12 minutes or until the dough passes the window pane test.

Divide dough into two.

Place one half in a bowl and cover with cling film and set aside.

Divide the remaining dough again into two.

Mix together cocoa powder and milk for the lighter dough.

Add the paste to the one portion.

Knead well until incorporated.

Place in a bowl and cover with cling film and set aside.

Now mix the cocoa powder, coffee and milk for the darker dough.

Add it to the remaining dough and knead well until incorporated.

Place this in a separate bowl and cover with cling film.

Allow all the doughs to rise for one hour.

Now remove the dough from the bowls, deflate them and divide each into 7 equal portions.

Let us now shape the leopard bread.

Take one portion of the lighter dough and roll it out into a log of 5” length.

Now take the darker dough, roll it into a cylinder of 5” long and then with a rolling pin roll it into a thin oblong disc.

Place the lighter roll inside the disc and bring the sides of the darker disc together to cover the log.

Pinch ends.

Now roll the white dough into a 5” log and then roll into an oblong disc.

Place the already prepared log in the white disc and now bring the sides of the white dough together to seal the log inside.

Prepare all the seven logs like this.

Roll each log to the length of the tin.

Arrange all the logs inside the tin.

Cover and set aside for 30 minutes.

Preheat oven to 200C.

Brush the top of the loaf with milk and bake in th elower rack in the preheated oven for 40 – 50 minutes or until the top is golden.

Remove from oven and set aside for 5 minutes.

Gently remove the loaf from the tin and allow it to cool completely before slicing.

Slice it and serve with a spread of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Eggless Brioche Leopard Bread

Print Recipe Pin Recipe

Ingredients

  

Ingredients

• Flour / Maida – 2 cups
• Instant Yeast – 1 1/4 tsp
• Sugar -1/4 cup
• Salt – 1/2 tsp
• Butter – 1/2 cup
• Milk – 3/4 cup
• Vinegar – 1 tsp
• Vanilla Essence – 2 tsp

Lighter Dough

• Cocoa Powder - 1 tbs
• Milk - 1 tbs

For The Darker Dough

• Cocoa Powder - 2 tbs
• Instant Coffee Powder – 1/2 tsp
• Milk – 2 tbs

Instructions

 

Procedure

• In a bowl mix together flour, salt, sugar and yeast.
• Add milk and vinegar and set aside for 5 minutes.
• Once it curdles, add vanilla essence and add it to the flour.
• Mix to form a rough dough.
• Add the butter and mix well to incorporate.
• Transfer dough to counter and knead for 10 – 12 minutes or until the dough passes the window pane test.
• Divide dough into two.
• Place one half in a bowl and cover with cling film and set aside.
• Divide the remaining dough again into two.
• Mix together cocoa powder and milk for the lighter dough.
• Add the paste to the one portion.
• Knead well until incorporated.
• Place in a bowl and cover with cling film and set aside.
• Now mix the cocoa powder, coffee and milk for the darker dough.
• Add it to the remaining dough and knead well until incorporated.
• Place this in a separate bowl and cover with cling film.
• Allow all the doughs to rise for one hour.
• Now remove the dough from the bowls, deflate them and divide each into 7 equal portions.
• Let us now shape the leopard bread.
• Take one portion of the lighter dough and roll it out into a log of 5” length.
• Now take the darker dough, roll it into a cylinder of 5” long and then with a rolling pin roll it into a thin oblong disc.
• Place the lighter roll inside the disc and bring the sides of the darker disc together to cover the log.
• Pinch ends.
• Now roll the white dough into a 5” log and then roll into an oblong disc.
• Place the already prepared log in the white disc and now bring the sides of the white dough together to seal the log inside.
• Prepare all the seven logs like this.
• Roll each log to the length of the tin.
• Arrange all the logs inside the tin.
• Cover and set aside for 30 minutes.
• Preheat oven to 200C.
• Brush the top of the loaf with milk and bake in th elower rack in the preheated oven for 40 – 50 minutes or until the top is golden.
• Remove from oven and set aside for 5 minutes.
• Gently remove the loaf from the tin and allow it to cool completely before slicing.
• Slice it and serve with a spread of your choice.