Molini Spigadoro's Jet-Black Brioche

Molini Spigadoro's Jet-Black Brioche


250g strong white flour

40g sugar

3g Molini Spigadoro Carbon Powder

2g Osmotolerant Instant Dried Yeast

1 tsp vanilla powder

90g softened butter

2 medium eggs

40g whole milk

7g honey

1 tbsp rum (optional)

4g fine salt

Brown sugar for sprinkling

Icing sugar to dust

Make 6 jet black brioches for a bit of fun - why not make some with and some without the carbon powder for an interesting mix!


Mix the flour with carbon powder, dried yeast, sugar and vanilla powder then mix in eggs, honey, milk and rum.

Knead by hand for about ten minutes or using a mixer for 2-3 minutes, then add the butter cut into pieces and knead again until it is completely absorbed.

Lastly, knead in the salt and leave to rise, covered with a damp cloth at room temperature until doubled in size.


Knock the dough back then cover again and leave to rise in the fridge for 3 hours.

Divide the dough into 6 equal parts, then form balls, cover them with brown sugar and let them rise at room temperature for 1 hour on a baking sheet.

Bake the brioche at 180°C for about 30 minutes, then allow to cool on a cooling rack.


Cover with icing sugar and serve with custard, chocolate cream or other filling of your choice.