Prep time:
25
Cooking time:
10
INGREDIENTS
- 80 g 0 type wheat flour
- 70 g wholemeal wheat flour
- 25 g butter
- 2 tablespoonf of honey
- 1 orange
- 1 egg
- 1 teaspoon of baking powder
- 1 teaspoon of bitter cocoa powder
- salt
- icing sugar
INSTRUCTIONS
- Grate a generous spoon of orange rind and then squeeze it
- Mix the white flour with the whole wheat flour, the sifted yeast, a pinch of salt and the grated rind. Form, then, the classic fountain and in the center place the egg, honey and butter left to soften. Mix the ingredients by pouring the filtered orange juice used to make a soft dough.
- Divide the dough into two parts, mixing the sifted cocoa only in one. Wrap the 2 dough in the transparent film and let it rest in the refrigerator for 30 minutes.
- Roll out the dough thinly forming two long rectangles of the same size. Arrange the light sheet on the brown one and then wrap them tightly forming a roll.
- Cut the roll into thin slices to be arrange in a pan lined with baking paper. Bake at 170°C for at least 10 minutes. Sprinkle with icing sugar before serving.
