Leopard milk bread, an easy and impressive dessert

Leopard milk bread, an easy and impressive dessert

Leopard milk bread, an easy and impressive dessert

Leopard milk bread recipe, a soft homemade bread recipe with fun leopard spots, by Akis Petretzikis.

Ingredients

380 g milk, lukewarm, 1 tablespoon(s) yeast, 100 g granulated sugar, 1 teaspoon(s) vanilla extract, 560 g hard flour, 1 pinch salt, 30 g butter, at room temperature.

For the black mixture

50 g chocolate couverture, melted, 10 g cocoa powder, 1 teaspoon(s) black food coloring paste.

For the brown mixture

30 g cocoa powder, 20 g milk

To serve

hazelnut praline

Method

  • In a mixer’s bowl add the milk, the yeast, the sugar, and whisk. You should let the mixture sit for 5-10 minutes in order for the yeast to be activated.
  • Add the vanilla, the flour, the salt, the butter, and beat with the hook attachment at high speed for 5-7 minutes until there is a dough.
  • The mixture will be pretty sticky so you will have to remove it from the bowl by using a little flour.
  • Divide the mixture into two equal parts and then, divide one of them in half.
  • Put the dough pieces into three bowls. The largest piece will be the white one.
  • Cover with plastic wrap and allow 1 hour for it to rise.

For the black mixture

  • In one of the bowls add the chocolate couverture, the cocoa powder, the food coloring paste, and knead very well until the food coloring is homogenized.
  • Cover with plastic wrap and allow 1 hour for it to rise.

For the brown mixture

  • In the third bowl add the cocoa powder, the milk, and knead very well until the ingredients are homogenized.Cover with plastic wrap and allow 1 hour for it to rise.

To assemble

  • Cut each dough into 6 pieces.
  • Take one black dough piece and roll it out with your hands into a 50 cm long strip. With a rolling pin, roll out the strip to be 5-6 cm wide. Set aside.
  • Take a brown dough piece and roll it out with your hands into a 50 cm long strip. Place the brown dough into the black one and roll. In the end, you will have the brown dough into the black one.
  • Take one white dough piece and roll it out with your hands into a 50 cm long strip. With a rolling pin, roll out the strip to be 5-6 cm wide. Place the black and brown roll into the white one and roll them together. In the end, you will have a dough strip that will be white on the outside, black in between, and brown in the center.
  • Follow the same process for all of the dough pieces.
  • Cut all the dough pieces in half, roll them out until each piece is 35 cm long and place them into a 35×10 cm loaf tin.
  • Cover with a tea towel and allow 1 hour for them to rise.
  • Preheat the oven to 180ο C (350ο F) set to fan.
  • Bake for 30-35 minutes.
  • Take the milk bread out of the loaf tin and let it cool well.
  • Spread with the hazelnut spread, cut into pieces, and serve.

 

 

RECOMMENDED FOR YOU

Loading...

Tags: , ,

COMMENTS