Fancy some sweet bun with a marble pattern. Look no further. 🙂
Normally I would make an ordinary bun without adding cocoa or food colouring but ordinary can be boring sometimes. 🙂
Even more so because I have several food colourings left at home remaining after the last big baking session.
If you buy food colouring, go for the bio stuff. The stores have a big selection of those.
As for the bun itself, the dough it is made from is not so easy to prepare.
Sometimes too little flour will make the dough not to grow as much as it should. Too much of it, on the other hand, will make the dough hard and dry quickly after baking.
It is worth practicing baking yeast buns, rolls and cakes regularly if possible.
If you decide to try this recipe, I encourage you to share photos in the Comment section.
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Bon Appetit 🙂
Additional margarine for greasing the tin plus breadcrumbs for sprinkling.
The ingredients should have room temperature.
Crush the yeast with a fork in a bowl, add 2-3 tablespoons of lukewarm milk and a tablespoon of flour. Combine all the ingredients thoroughly then set them aside in a warm place to rise (for about five minutes, the yeast should start to show bubbles filled with air, but they should not break). Whisk egg yolks with sugar to a creamy consistency in a separate bowl. Dissolve the margarine and let it cool. It should be cold but still runny.
Sift the flour into a large bowl, add the yeast, beaten egg yolks with sugar and the lukewarm milk. Knead the dough finely for at least five minutes. I used a food mixer and it went quite quickly and without much effort. After five minutes, add the melted margarine. Knead for another few minutes.
Separate the prepared dough into three parts. Add cocoa to one part, food colouring to the second one and leave the last one plain. Combine the cocoa and the food colouring well into their respective dough. Set aside all parts in a warm place for 25 minutes to rise.
Prepare two narrow baking tins and grease them with margarine and sprinkle them with breadcrumbs. Cut each part of the risen dough and place them on a pastry table and cut each parts into sixteen smaller ones. Form long rolls from each part (they should be as long as the baking tray). Split each batch of rolls into halves for the two tins. Arrange alternating coloured rolls next to each other on the pastry board. Repeat the process until all eight rolls from each colour are arranged. Once done, start rolling them up sideways into a roulade shape and put them into the baking mold greased with margarine and sprinkled with breadcrumbs. Brush the top with a beaten egg. Put them aside to rise until they double in size.
I served the buns sprinkled with caster sugar and spread with blueberry jam.
Remember that the milk you use should be lukewarm. The margarine, in turn, is supposed to be cold but still have a liquid consistency.
Do You like yeast based recipes? Check our recipe for Mini pizza rolls with zucchini