The trend for leopard print is about to extend beyond our wardrobes! Here’s how you make it!
What You Need:
– 375g bread flour
– 35g sugar
– 1/2 tsp fine salt
– 1 tsp instant dry yeast
– 250g fresh milk
– 20g unsalted butter, room temp
For Brown Patches:
– 15g cocoa powder
– 10g fresh milk
For Dark Brown Patches:
– 6g dark cocoa powder
– 5g fresh milk
In a stand mixer, add in bread flour, sugar, salt, yeast and milk, mix into dough using low speed, kneads till smooth. Add in butter, then knead till dough is shiny and smooth. Remove 320g plain dough, place in another clean bowl and set aside to proof till double.
Add in cocoa powder and milk in the remaining plain dough, continue run the mixer and mix well.
Remove 205g then place in another clean bowl.
Add in dark cocoa powder and milk in the remaining chocolate dough, knead till smooth and set aside to proof till double.
Roll the dough into small balls.
Use a rolling pin, take a chocolate dough then roll into flat oval shape. Then roll it like a swiss roll.
Take a dark chocolate dough, use rolling pin roll into flat oval shape then cover with the chocolate dough, don’t fully cover.
Repeat the same for the rest.
Stack all dough randomly in the prepared loaf tin. Set aside to rise about 90%. Cover with the lid, continue to rise completely, takes about 1 hour.
Bake in a pre-heated oven at 180C for 30 minutes.
Once done, immediately remove bread from the tin and cool on wire rack before slicing.