LEOPARD MILK BREAD

A chocolate flavoured beautifully designed bread !

INGREDIENTS

For the dough

2 tablespoon cornstarch

1 cup warm milk

2 teaspoon active dry yeast

2/3 cup granulated sugar (divided as 2 tablespoon and remaining )

4 tablespoon unsalted butter, melted

1 teaspoon vanilla extract

1 teaspoon salt

2 tablespoon orange zest

3 Cups Bread Flour (wheat flour based)

Light Chocolate Paste

2 teaspoon cocoa powder

1 teaspoon milk

Dark Chocolate Paste

2 tablespoons cocoa powder

1 tablespoon milk

INSTRUCTIONS

In a mixing bowl, stir cornstarch in warm milk, until dissolved. In another bowl , combine milk mixture, yeast and 2 tablespoons of sugar. Gently stir together and let this sit for about 8-10 minutes until frothy.

Next add the melted butter , the rest of the sugar, salt, vanilla and orange zest to yeast mixture. Combine this well using a stand mixer or hand mixer and with the dough hook attachment.

Slowly spoon in flour and mix until dough has formed. Let the dough rest for about 10 minutes.

Turn mixer back on and beat for 6-8 minutes until dough is ready. Remove dough from bowl and divide into two equal halves.

Dust one half with flour, wrap in plastic wrap and place in the fridge. Take the second half and evenly divide it into two halves. Set aside.

Now make the chocolate pastes in two seperate bowls. You should have one thick chocolate paste and one light chocolate paste.

Place one of the remaining halves of dough in each bowl of paste. and knead the chocolate into the dough with your hands. till incorporated. You should now have one dark chocolate ball of dough and one light chocolate ball of dough.

Lightly flour each ball, cover in plastic wrap and set in the fridge. Let all three dough balls chill for about 60-90 minutes.

Preheat oven to 190 degree C. Prepare a loaf pan with parchment paper

To make the loaf, remove all three dough balls from the fridge and weigh all three of the doughs and divide them seperatedly into 7 equal pieces. You should now have 21 pieces of dough.

Start by rolling each of the light brown pieces lengthwise , into a small hot dog shape.

Then using a rolling pin roll each of the dark chocolate hunks into flat oval. Place the light chocolate sausage onto the flat dark chocolate oval.

Using a pastry brush lightly coat the edges of the dark chocolate with milk. Then fold the dark chocolate over the light chocolate as if you were wrapping a hot dog bun around a hot dog. The result should look like a chocolate cigar.

Now take the white dough and toll into an oval with the rolling pin. Repeat the process by placing the dark chocolate wrapped ‘sausage’ onto the white dough oval.

Paint the edges of the white dough with milk and then fold it over the dark chocolate, closing the seems.

The result should now look like a log with a light chocolate center, a wrapping of dark chocolate, and then a final wrapping of white dough.

Repeat this process with the remaining dough, until you have 7 logs.

Now, roll each log lengthwise with your hands, until it becomes doubled in length. Like a long snake. Slice in half. You should now have 14 skinny logs.

Stack dough logs into the prepared pan and cover with a light tea towel and place in a draft free warm location to puff and double in size. At least for an hour.

Turn down oven to 176 C and bake loaf for about 35 to 45 minutes. Let it cool.

Remove loaf from pan and let it cool again. Slice and serve with butter or nutella or plain !

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