Two-Color Chocolate Bun
Ingredients
- 2 cups warm milk
- 4 tablespoons sugar
- 2 egg whites
- Less than 1 teaspoon salt
- 1 packet dry yeast
- 1/2 cup vegetable oil
- 2 tablespoons butter or margarine, at room temperature
- 2 tablespoons cocoa powder
- About 1 cup chocolate chips
- 5 to 5.5 cups flour, add gradually
Preparation
Place the liquid ingredients in a mixing bowl, add sugar, yeast, salt, and egg whites, and mix.
Add the butter and gradually add flour while kneading to obtain a soft dough.
Divide the dough into two equal parts, add cocoa to one half and knead again.
Place each part in separate bowls, cover, and let rise.
Roll out the risen dough with a rolling pin.
Roll out the cocoa dough and carefully place it on top of the plain dough.
Add chocolate chips to half of the dough and roll it up halfway into a cylinder shape.
Cut the remaining part into strips with about finger-width spaces.
Twist the cut strips with your hands and pass the dough over them again to complete the shape.
Grease a cake mold, which can be round, place the dough inside, cover, and let it rest for about 15 minutes.
Bake in a 190-degree oven until the top is golden.
Let it cool slightly after baking, then invert to remove from the mold and place on a serving plate.
Tips
You can brush the dough with egg yolk before baking for a shinier finish.
