Description
This beautiful bread I saw on a foreign website and could not pass up!
Ingredients
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Milk
250 ml
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Corn starch
25 g
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Orange zest
1 tsp
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Vanilla sugar
1 pack
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Sugar
70 g
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Yeast
-
Flour
375 g
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Butter
50 g
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Cocoa powder
5 g
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Milk
1 Tbsp
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Cocoa powder
15 g
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Milk
3 Tbsp
Cooking
1. Milk pour into a saucepan, add the starch, stir with a whisk.
2. Put the pan on medium heat and stir until the milk thickens. Remove the pan from the heat, add the butter and stir until smooth.
3. Let the mixture cool to room temperature. Pour in a saucepan the sugar and the vanilla sugar, the sifted flour and yeast. Stir and leave for 10 minutes.
4. Then knead the dough well for 10 minutes. The dough should be soft and elastic.
5. Divide the dough into 2 equal parts. Into one part stir in orange zest.
6. The second part is divided into two equal parts. 15 g cocoa mix with milk and stir in one part. 5 g cocoa mix with milk and stir in the second part. You should get 3 pieces of colored dough.
7. The dough is put in a baggie and put into the refrigerator overnight, or cover and leave at room temperature for 1.5 hours. Then the dough, remove from refrigerator every kind of test divided into 2 parts. One of two parts divided into 3 equal parts, the second into 4 equal parts. And so we should be able to 7 pieces of each color.
8. Take a piece of the light brown dough, roll out into a long oval, length 44 cm is rolled out Dough very well. Then turn the oval into a tight tube as pictured.
9. Take a piece of dark brown dough and roll out into a long rectangle, length 44 cm, width such as to wrap a tube of light brown dough.
10. Then a piece of white dough roll out so to wrap it obtained before the tube.
11. Thus come with all the pieces of dough. We get 7 long tubes. Cut each into 2 equal parts and put into the form.
12. Cover the form and leave for about 1 hour. The dough should double in size. Preheat the oven to 170S. Baking our bread for about 40 minutes to dry kindling. Then cool, remove from the mold and slice.
Bon appetit!
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