- 398g Whole Milk (warmed: 32°C/90°F)
- 235g Bread Flour
- 8g Instant Yeast
- 8g Honey
- 20g deZaan Crimson Red Cocoa Powder
- 20g deZaan Carbon Black Cocoa Powder
- Combine all the ingredients for the sponge in a bowl and mix for 2 minutes. The mixture should be smooth and should have developed some gluten.
- Cover tightly with plastic wrap and set aside in a warm spot to proof for about 30 minutes, until doubled in size.
- 100g Whole Eggs (room temp.)
- 250g Bread Flour
- 160g Sugar
- 10g Salt
- 115g Butter (room temp.)
- Combine the entire sponge from the recipe above, eggs, flour, sugar, and salt in the bowl of a stand mixer fitted with the dough hook.
- Mix on medium speed for about 10 minutes, scraping down the hook and bowl frequently. Mix until almost full gluten development.
- Add the butter in 3 parts, a few pieces at a time, then mix to full gluten development.
- Proof for about an hour, until doubled in size.
- Punch the dough down and divide into 55g portions.
- Roll each portion into a round and place on parchment-lined sheet trays. Cover tightly with plastic wrap and chill for about an hour.
Note: Dough can be kept chilled for up to 12 to 16 hours before use.
- Dough (from above)
- After the first proof, knock down and reshape into a square.
- Flatten and chill overnight.
- 190g Dark Brown Sugar
- 30g Ground Cinnamon
- 40g deZaan True Gold Cocoa Powder
- Zest of 1 Orange
- 1g Salt
- Melted Butter (for brushing)
- Combine the brown sugar, cinnamon, cocoa powder, orange zest, and salt in a bowl.
- Roll the dough out to a 43 x 30 cm rectangle.
- Brush with melted butter and top with the filling.
- Starting from one long side, roll up the dough to enclose the filling and cut crosswise into 12 pieces.
- Proof for approx. 1 hour.
- Bake at 180°C/350°F for 15 to 20 minutes.
- 190g Dark Brown Sugar
- 110g Butter
- 30g Ground Cinnamon
- 40g deZaan True Gold Cocoa Powder
- Zest of 1 Orange
- 1g Salt
- Heavy Cream (optional)
- Combine the brown sugar, butter, cinnamon, cocoa powder, and orange zest in a small saucepan.
- Heat over low heat until the sugar has dissolved; cream can be added to thin the glaze to the desired consistency.
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