How to make
Oven 360°F (180°C).
Flat tray covered with baking paper.
The dough is kneaded both in a mixer and by hand.
In the bowl of the mixer pour all the flour and dry yeast and mix. Mix on low speed and pour a trickle of warm milk, add sugar, salt, grated lemon peel and vanilla paste. The soft butter is added to the cubes. Knead a soft dough.
It is divided into two equal parts. A kitchen scale is used to evenly separate it. Add cocoa and a few spoonfuls of milk to one part and mix very well to even out the dough.
The two balls of dough are placed in two different lightly greased bowls of butter to rise for about 60 minutes.
The white risen dough (or vice versa, it doesn't matter), is rolled out into a rectangle - about 16x12″ (40x30 cm). The cocoa dough is also rolled out into the same size. Carefully transfer it onto the white dough, flatten the sides and lightly roll out with a rolling pin, so that they can stick to each other.
With a pizza knife cut in the middle of the dough. It is also cut into triangles with a pizza knife, with the base of each triangle being optional. It was about 2.4″ (6 cm) for me, because I wanted small bite sized rolls for my morning coffee.
Spread the melted butter on top of the triangles. Each triangle is rolled into a roll. You can also turn part of the dough and change the colors, the top should be white and vice versa, for variety.
Arrange in a baking tray with baking paper and leave them to rise again for 30 minutes.
Before placing them in the oven, each roll is smeared with butter with a brush.
Bake at 540°F (280°C) for about 15 minutes.
Take them out, place them on a wire rack and then lightly cover them with powdered sugar.
It was more convenient for me to roll the dough into a rectangle, but it is quite possible to roll it in a circle, it is not a problem at all how the dough will be rolled out, the important thing is that they are on top of each other.
The Two-Color Brioche Rolls are ready.
