• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Hard, Normal
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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

  1. 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.
  2. Pour cho­­colate and coffee-flavoured mixture into the flour mixture and add butter. Mix gradually together and knead until a smooth dough is formed.
  3. Cover with a damp tea towel and leave aside for 25-30 minutes to rise to double in size.
  4. 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.
  5. 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.
  6. (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.
  7. Brush with egg wash and sprinkle with sesame seeds. Bake in preheated oven at 180°C for 25 minutes or until well risen.

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