For a mold of 22 x 11 cm:
25g corn starch
250 ml of milk for brushing +
1 untreated orange
70 g sugar
3.5 g of dry baker’s yeast
375 g flour (mi T55 / T45)
For dark brown paste:
15 grams of unsweetened cocoa powder + 1 tbsp milk
For most light brown paste:
5 grams of unsweetened cocoa powder + 1 tsp of milk
For the icing:
90 g of dark chocolate pastry
30 ml milk
30 gr hazelnuts
[AdSense-A]In a saucepan, mix, using a whisk, cornstarch and milk. Bring to a boil, stirring constantly. Be careful, the mixture will thicken once. Remove from heat, add butter. Mix well.
Transfer the mixture into a container and let cool for about 30-40 minutes. The temperature should drop below 50 ° C for not “kill” the yeast.
Add flour, sugar and yeast. Mix and let stand 10 minutes. If your yeast should be rehydrated before use, proceed as directed by the manufacturer by withdrawing some liquid from the recipe.
Knead ten minutes, until the dough is soft and elastic .
Cut dough in 2. In a half, add the zest of the orange, collected using a fine grater. Set aside, under a cloth. This will clear paste.
Cut the other half into 2 pieces.
In one, add 15 grams of cocoa mixed with milk. The incorporation by kneading to obtain a dark brown paste.
In the other, add 5 grams of cocoa mixed with milk. and incorporate in order to get the most light brown paste.
I recapitulate in case I’ve already lost you: clear = ½ dough preparation, dough dark brown and light brown = ¼ = ¼ dough
Form balls with each paste. Lightly flour them and arrange them in a tightly closed container. Store them in the refrigerator 12 pm OR 1:30 let stand at room temperature.
1:30 the next day or later:
Divide each piece of dough into 2. Then a half in three and half by 4. So you get 7 pieces of each color. A total of 21 pieces. Do not take the lead to make equally. Doing “more or less”, leopard pattern is not supposed to be not regular?
(See photos of the step below to understand … because I feel that my explanations are not entirely clear not easy to prepare this recipe …;))
Take a piece of brown paste clear. Form a fine pudding, flatten and wrap it on itself.
Take a piece of dark brown paste, forming a coil of fifteen cm and then flatten. Place the dough light brown top and roll the dough dark brown on top. You can completely surround and seal or only a part. I did a bit of 2, according to the pieces.
Take a piece of white body, forming a coil, just a little larger than the dark brown, and then flatten. Ask the dark brown sausage over white body and close the top. Although the solder.
Repeat until all dough pieces.
Roll each coil to stretch and that it approximately twice the length of the mold (approx. 42 cm). Cut into 2 and then arrange them in the pan lined with parchment paper or greased if necessary. Alternate parts cut at each end of the mold.
Cover with a clean cloth and let stand 1 hour at room temperature at 1:30. It should double in volume.
Preheat oven to 200 ° C, with a container of water.
Brush the cake with a little milk.
Bake immediately down to 170 ° C. Bake 35-40 minutes.
Cool on a wire rack.