This recipe is best with
Recipe Ingredient
- Chocolate dough (A):
- 150g high-gluten flour
- 50g superfine flour
- 10g milk powder
- 1/8 tsp salt
- 35g castor sugar
- 5g instant yeast
- 10g cocoa powder, sifted
- ¼ tsp instant coffee granules
- 110ml lukewarm water
- 30g butter
- Plain dough (B):
- 150g high-gluten flour
- 50g superfine flour
- 1/8 tsp salt
- 25g castor sugar
- 5g instant yeast
- 110ml low-fat milk
- 30g butter
- Glaze (C):
- 1 tbsp beaten egg
- 1 tbsp UHT milk
- Topping (D):
- Some black and white sesame seeds, combined
Instructions
- Chocolate dough: Combine both flours, milk powder, salt, sugar and yeast in a mixing bowl. Stir the cocoa powder and coffee granules into the lukewarm water until dissolved.
- Pour chocolate and coffee-flavoured mixture into the flour mixture and add butter. Mix gradually together and knead until a smooth dough is formed.
- Cover with a damp tea towel and leave aside for 25-30 minutes to rise to double in size.
- Plain dough: Combine both flours, salt, sugar and yeast in a mixing bowl. Add milk, then mix in butter. Knead until a smooth dough is formed. Cover with a damp tea towel and set aside to rise for 25-30 minutes until doubled in size.
- Divide both chocolate dough and plain dough into 60g balls. Roll out the plain dough into a flat circle. Wrap a ball of chocolate dough in the centre. Flatten out the dough, then roll up Swiss roll-style. Flatten with a rolling pin into an oblong piece and roll up a second time Swiss roll-style, then cut into two.
- (The dough will have a two-toned spiral pattern.) Do the same for the rest of the dough. Arrange the prepared spiral dough on a greased baking tray to rise for 35 minutes.
- Brush with egg wash and sprinkle with sesame seeds. Bake in preheated oven at 180°C for 25 minutes or until well risen.
