Poznań-Style Chocolate Sweet Bun

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Milk 250 g

Sugar 250 g

Yeast 50 g

Type 750 wheat flour 750 g

Cocoa powder 100 g

Egg yolks 125 g

Eggs 125 g

Milk powder 250 g

33% whipping cream 125 g

Butter 200 g

Terravita Jasper 43 Baking Chocolate Chunks 400 g

Salt 8 g

Butter 125 g

Wheat flour 230 g

Granulated sugar 125 g

Cocoa powder 20 g

Place the milk, sugar, yeast, flour, cocoa powder, egg yolks, eggs and milk powder in the mixer bowl. Knead the dough using a dough hook.
Melt the butter and Terravita Topaz 60 chocolate together.
Once the dough has been thoroughly kneaded, add the salt and continue mixing for a few more minutes. Then add the melted chocolate and butter and mix until fully combined.
Finally, add the cream and knead the dough again. Chill.
Roll out the chilled chocolate dough on the work surface.
Spread Terravita Chocolate-Flavoured Multi Cream over half of its surface, then sprinkle evenly with Terravita Jasper 43 chunks.
Fold the dough in half and cut it into strips 2–3 cm wide.
Roll each strip into a spiral and place it on a baking tray.
Leave the sweet buns to proof at 35°C for approximately 45 minutes.
Brush the proofed sweet buns with egg wash. Decorate half of the top of each bun with the chilled cocoa streusel.
Bake at 170°C for 18–20 minutes, until the dough has risen properly and is baked through. Leave to cool after baking.
Using a piping bag, decorate the tops of the sweet buns with Terravita Hazelnut-Flavoured Multi Cream.