| Ingredient | Method |
| Dough: 400g high protein flour 100g low protein flour 30g cocoa powder 55g caster sugar 65g light brown sugar 1 tsp salt 1 tsp white /rice vinegar 3 tsp instant yeast + 110ml water, divided use 250g homemade buttermilk 50g butter 1/2 tsp red food coloring Filling: cream icing filling | 1. Place the dry ingredients in a bowl. Put 50ml water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture & milk mixture. Mix until a dough forms then knead for about 15minutes. When the dough slightly reach elastic stage, pour bit by bit of the remaining 60ml plain water and continue knead for 10 minutes or until fully elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Divide the dough into small equal portions, wrap each portions into circle shape, arrange in a greased baking tray and let dough prove for second time (about 30-60 min). Bake for 15-20 min @ 180C. 4. Cut about ¾ of the way through the bread, pipe the filling into the bread before served. |
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