Leopard Brioche

A leopard brioche needs a yeasted dough and a suitable tin: instant dried baker's yeast, cocoa powder for the spots, an adjustable loaf tin from 20 to 35 cm or a 29 cm tin, release spray, a stainless steel mixing bowl and a 3-litre mixing bowl.

This brioche is made for a brunch or a birthday tea. Colour part of the dough with cocoa to form the spots, then spray the tin before adding the dough. The adjustable tin can be set to the length you want.