Recipe
2 cups all purpose flour
3/4 teaspoon salt
1 1/2 teaspoon instant yeast
3 tablespoons plus 1 teaspoon sugar
1 tablespoon room temp butter
1 1/2 tablespoons coco powder
3/4 cup of warm milk
Directions
To a stand mixer add 2 cups of flour.
Add salt, sugar and yeast. Mix on speed 1 to get all the dry ingredients incorporated.
With the speed on the stand mixer on 2, start slowly adding the milk.
Mix the dough until it has pulled away from the sides of the bowl. If the dough is sticky, that is okay, we want it that way.
Add in the butter and keep mixing. Mix for about 8-10 minutes.
Empty the dough into a floured surface. Cut the dough into two equal parts.
Set one half of the dough aside.
Knead then other side of the dough for 3-4 minutes until smooth.
Add a drop of oil to a clean bowl and place dough inside it. Cover with plastic wrap and place in a warm place to rise for 1 hour.
Add the coco powder tothe other half of the dough and knead until fully incorporated.
Place this half of the dough in another oiled bowl and cover with plastic wrap.
Place in a warm place to rise for 1 hour.
After the dough has doubled in size roll out the chocolate dough first into a rectangle. Set it aside.
Roll out the plain dough into the shape and size of the chocolate dough.
Place the chocolate dough on top of the white dough and using the rolling pin, gently roll it over both pieces of dough.
Taking 1 end of the rectangle start rolling it up into a log.
Place the rolled up dough into a greased bread pan seam side down.
Cover with plastic wrap and place in a warm place to rise for 1 more hour.
Preheat the oven to 350 degrees.
Using 1 tablespoon of milk, bush it over the risen dough.
Place in the oven to bake for 27 minutes. After baking remove it from the oven and leave it in the pan for 10 minutes before turning it out.
Slice and slather on some butter and jelly or better yet enjoy it with that great Tuna Salad!
