Cocoa cake flower

Made by:
Mucsi Anita


50 dkg
8 dkg
8 dkg
Mizo lactose-free tea butter
1 db
2 dl
Mizo lactose-free milk (1.5%)
1 package
dried yeast (7 g)
1 pinch

for cocoa filling:

4 tablespoons
unsweetened cocoa powder
4 tablespoons
1 package
vanilla sugar (10 g)

for lubrication: in addition:

Mizo lactose-free milk (1.5%)
to taste
powdered sugar



For the filling, mix the cocoa powder with the sugar and vanilla sugar.
For the dough, sprinkle the yeast with 1 pinch of sugar and dissolve in 1 dl of lukewarm milk. Add the eggs, salt, melted butter, sugar, the remaining lukewarm milk and the dissolved yeast to the flour. Knead them thoroughly and let the dough rise for about 1 hours. Knead again on a floured surface and halve the dough.
Roll out one of them into a round layer, place it onto a baking tray lined with parchment paper, then spread melted butter on the top and sprinkle thickly with sugary cocoa. Roll out the second loaf also into a circle and place it on a sugar-cocoa base. Press a small cup in the middle of the circle and cut the dough into 16 equal pieces. Fold up 2 adjacent sections, then twist the right side to the right and the left side to the left (both twice). At the ends, pinch the dough slightly. This is repeated in pairs with each piece, to have a total of 8 pairs.
Smear the top of the cake flower with milk and bake in a preheated oven at 160 degrees until golden brown in 20-25 minutes. Serve after cooling, sprinkled with powdered sugar.