For the dough
450g flour
65g sugar
30g cocoa powder
1 sachet dehydrated baker’s yeast
1/2 tsp salt
300ml lukewarm milk
50g butter
For the filling
80g butter
40g brown sugar
10g cocoa powder
Zest of 1 orange
1/2 tsp cinnamon powder
Dissolve the yeast in 50ml lukewarm milk and let stand 10 minutes until frothy. Pour the flour, cocoa, sugar and salt into the bowl of a food processor, make a well in the center and pour in the yeast and the rest of the lukewarm milk. Begin kneading at low speed until the ingredients are amalgamated. Cover and let stand 20 minutes.
Add the butter to the dough and continue kneading at medium speed until the butter is well integrated, about ten minutes. Cover and let stand in a warm place for 1 hour 30 minutes or until the dough has doubled in size.
Mix the ingredients for the filling in a bowl and set aside at room temperature until ready to use.
Pinch down the dough then roll it out with a rolling pin to about 5 mm thick. Spread the filling over it.
Roll the dough onto itself and cut out rounds about 2 inches thick.
Place them on a baking sheet lined with parchment paper, or in a buttered mold. Cover and let stand 30 to 60 minutes.
Brush with a little egg white and put in an oven preheated to 200Cbfor 15-20 minutes. Let cool. Enjoy.
