Ingredients:
• 70 ml whole milk
• 60 ml cup water
• 375 gr flour (and a little more for the surface)
• 1 tablespoon active dry yeast
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 4 tablespoons butter, melted and cooled slightly
• 1 egg, whisked (+ 1 egg yolk for the eggwash)
• 400 gr quince, peach or apricot jam (I used quince jam)
• 2 tablespoons cocoa powder
Instructions:
1. Preheat the oven at 180o C.
2. Grease a loaf tin with butter and line with parchment paper.
3. Heat the milk and water over medium heat or in a microwave until it reaches 38-40O C.
4. In a large bowl, mix the flour, yeast, and sugar to combine, about 30 seconds. Add the salt and mix to combine.
5. Add the milk mixture, the butter and the egg. Mix until combined.
6. Knead the dough on a floured surface for about 10 minutes. The dough should be smooth and not overly sticky.
7. Transfer the dough to a large bowl greased with oil. Cover with a plastic wrap and let rise at room temperature until double in size, about 1 to 2 hours.
8. In a small bowl, mix together the jam and the cocoa powder.
9. Roll the dough in a rectangle shape as thin as you can.
10. Spread the jam mixture on top and roll.
11. Place the roll in the prepared tin and coat with the eggwash. (You can also sprinkle some vanilla sugar or brown sugar on top.)
12. Bake until a toothpick comes out clean and it’s golden on top.
P.S. You can make the dough one day ahead and refrigerate it overnight.
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