Locke's Leopard Milk Bread

Ingredients for 1 servings:

• 250 ml milk and 4 tbsp extra
• 1 tsp vanilla extract
• ½ tsp salt
• 25 g cornstarch
• 50 g butter
• 375 g flour
• 70 g sugar
• ½ pack of dry yeast
• 20 g baking cocoa

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 25 minutes

In a saucepan, combine the milk, vanilla, salt, and cornstarch and simmer over medium heat, stirring constantly, until the mixture thickens. Then immediately remove from the heat and add the butter. Stir until melted. Let the mixture cool slightly. Knead the flour, sugar, and yeast into the cooled mixture until an elastic dough forms. Divide the dough in half and set one half aside. Divide the second half in half again. In a second bowl, knead 3-5 g of cocoa with 1 tbsp of milk and the 1/4 piece of dough and set aside. For the very dark dough, in another bowl, knead 15 g of cocoa with 1 tbsp of milk and the other 1/4 piece of dough. Cover and let all pieces of dough rise at room temperature for 90 minutes. Shape each piece of dough into 7 equal-sized balls, for a total of 21 dough balls. Form a light brown ball of dough into a log. A dark brown ball of dough is also formed into a roll and rolled out with a rolling pin (about the same length as the light brown roll) so that the light brown roll can be placed inside the flatbread and rolled up. Then the light dough ball is formed into a roll and also rolled out, and the dark brown roll is rolled into the light dough. Do the same with the remaining dough. Place the dough rolls in a greased loaf pan, as uncoordinated and jumbled as possible so that it doesn’t look too constructed. Cover the pan and let the dough rise again until it has roughly doubled in size. Brush the bread with milk before baking. Bake at 170 degrees Celsius (convection oven) for about 40 minutes. Once cooled, carefully remove from the pan.