Wholemeal flour crown with water-based cocoa cream
- 500 g Type 1 flour
- 200 ml Milk (I use skimmed and lactose-free)
- 10 g Brewer's yeast
- 120 g brown sugar
- Egg
- 1 pinch salt
- Lemon zest
- 2 tablespoons bitter cocoa
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar
- 4 tablespoons Warm water
- In a bowl, mix the flour with the sugar, then add the yeast soaked in half a glass of milk, the eggs, a pinch of salt, the...
- In a bowl, mix the flour with the sugar, then add the yeast soaked in half a glass of milk, the eggs, a pinch of salt, the...
- In a bowl, mix the flour with the sugar, then add the yeast soaked in half a glass of milk, the eggs, a pinch of salt, the...
In a bowl, mix the flour and sugar, then add the yeast soaked in half a glass of milk, the eggs, a pinch of salt, the lemon zest, and gradually the remaining milk. Knead well until the dough is smooth, then let it rise, covered with a cloth, for a couple of hours, or until doubled in size.
Meanwhile, prepare the cream. In a small bowl, combine the cocoa, sugar, and cinnamon. Add the warm water a little at a time, stirring constantly to avoid lumps. The mixture should be smooth and not too runny.
Turn the dough out onto the work surface and roll it out into a rectangle about ½ cm thick. Fill it with the cocoa cream and roll it up from the longest side. Divide the cylinder in half with a knife and braid the two halves. Close the cylinder into a crown, brush with a little milk, and bake at 180°C (350°F) for 35-40 minutes. Test with a toothpick.
