This receipe looks great, I love how it is explained. I wish the recipe was written out somewhere though. And of course translated from metric, as I’m American.
This recipe is made in two parts. Part one is making the bread dough and letting it rise. Part two is making the crackly sweet mocha covering (called a biscuit), which is rolled out with a rolling pin (like an Indian Roti!) and wrapped around the bread dough.
BREAD DOUGH RECIPE:
300g bread flour
2 tbsp sugar
1/2 tsp salt
6g dry yeast
Mix dry ingredients.
110 g milk
10g instant coffee
microwave wet ingredients for 40 sec
Mix wet and dry ingredients in kitchenaid bowl.
Start kitchenaid. Mix.
30g butter (room temperature)
Kitchenaid for 9 min.
1 handful chopped walnuts
1 handful cranberries (dried)
Kitchenaid for 2 min.
40 g butter (room temperature)
60 g sugar
Add 1 egg. Mix.
1 tbsp milk
2 tsp instant coffee.
150 g all purpose flour (sifted)
1/2 tsp baking powder.
Mix wet and dry biscuit ingredients.
Refrigerate biscuit dough until bread dough finishes first fermentation.
The video does not specify how long the first fermentation is. I’d go with 30 minutes.
Divide fermented bread dough into 4 round balls.
Roll out each ball of bread dough with a rolling pin into a circle (like a pie crust) about 8 inches in diameter.
Roll up like a fruit roll up (or like how you do cinnamon rolls).
Pinch ends and wrap under the elongated loaves. This makes it look cute and professional.
Now you need to roll out the biscuit dough into a flat disc (like a pie crust) and cover the bread dough rolls.
Roll the biscuit dough between two sheets of plastic wrap because it is sticky and unmanageable.
The biscuit dough is rolled into roughly a 9 inch diameter circle.
Wrap the biscuit dough around the bread dough loaves.
Let dough rise a second time. The video doesn’t say how long, I would go with 30 minutes again.
Bake at 350 degrees Farenheit for 20-25 min.