Bicolor sweet buns

INGREDIENTS

• 200ml (3/4 cup) of milk
• 5g of fresh yeast
• 500g (4 cups) of manitoba flour
• 130g (3/4 cup) of sugar
• 6g (1/2 tbsp) of vanilla sugar
• 25ml (2 tbsp) of seed oil
• 2 eggs
• 20g (1/4 cup) of cocoa powder
• Sugar
• Oil and milk for brushing
• Powdered sugar

METHOD

1. In a small bowl pour the milk, add the yeast and mix until the yeast dissolve.

2. In a bowl add the Manitoba flour, sugar, and vanilla sugar and mix. Pour the prepared yeast, seed oil, and eggs and mix until all is well combined.

3. When the dough starts to form knead the dough with your hands until smooth. Split the dough in half.

4. Flatten one-half of the dough with your hands and pour the cocoa powder. Knead the dough until cocoa is well absorbed and the dough is smooth.

5. Transfer both doughs to the baking tray covered with parchment paper, cover with a cloth and let it rise for 2 hours.

6. After time has elapsed split both doughs into the 3 equal parts and roll them out thinly forming a rectangle shape.

7. Arrange the white dough on the working surface, brush it with oil and cover it with the chocolate one. Arrange the white dough on top, brush with oil and sprinkle with sugar. Repeat the process with other rolled doughs.

8. After all parts are assembled roll them out one more time with the rolling pin to tighten them more.

9. Cut the dough in half vertically, then divide each half into 7 equal parts. Flatten each one with a rolling pin and roll it up to make a bun.

10. Transfer the buns to the baking tray covered with parchment paper, cover them with a cloth and let them rise for 2 hours or until they are doubled in volume.

11. Brush each bun with milk, transfer to the oven, and bake at 180°C/360°F for 20 minutes.

12. Decorate buns with powdered sugar and serve.