PREPARATION
1. Dissolve the sugar and dry brewer’s yeast in 250ml of milk . Add the egg, butter, flour, salt and knead to obtain a smooth and compact dough.
2. Divide the dough into 2 halves. Add and incorporate the cocoa powder into one of the two halves. Let both dough balls rise for 2 hours or until doubled in size.
3. Make small balls from both doughs. Roll out the light balls with a rolling pin and place the dark ball in the center. Bring the edges together to close and roll out lightly to flatten the brioche.
4. Cut strips starting from one side (but without cutting the whole brioche) and twist each strip. Then roll up starting from the intact edge to create a small braid.
5. Transfer the brioches to the pan and moisten them with milk. Cook in a static oven at 180° for 30 minutes.
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