Giraffe bread
vegan and dairy free options
Ingredients
Ingredients for the plain dough
- 250 g (2cups) bread flour
- 190 ml (3/4 cups + 1tbsp) milk full fat, soy or oat
- 25 g (2 tbsp) light brown sugar
- 15 g butter, at room temp or vegan butter
- 2 g (1/4tsp) fine salt
- 3 g (1 tsp) instant yeast
Ingredients for the cacao dough
- 330 g plain dough
- 15 g (2 tbsp) cacao powder
- 2 tsp water
Instructions
- Combine all the plain dough ingredients, except butter, into a large bowl or into the bowl of a standing mixer
- Knead until just combined. Cover and let rest for 20 minutes.
- Add butter and knead until smooth (10-12 min).
- Reserve 330g of the dough. Roll the remaining dough (170g) into a ball, and place it in a lightly greased bowl . Cover and place into the fridge as you knead the cacao dough.
- Add cacao powder and a little of the water into the reserved 330g dough. Knead until combined.
- Shape the chocolate dough into a ball and place it in a bowl. Cover with cling wrap.
- Take the plain dough out of fridge. Proof both portions of dough for 40-50 mins.
- Divide the cacao dough into 1x90g and 3x80g pieces.
- Divide plain dough into 1×50 and 3x 40g pieces.
- Roll the dough into balls.
- Take one of the cacao dough ball. Using a rolling pin, roll out into a rectangle. Roll on the long side of the rectangular dough, into a swiss roll pattern. Seal ALL the open ends of the roll.
- Roll out one plain dough ball into rectangular shape, the same length as the cacao dough. Place the cacao roll on the white rectangular dough. Pull up the long sides of the main white dough, over the cacao dough, and seal all around the open ends. Repeat with remaining dough, until you get 4 rolls.
- Cut all the rolls into half. So you would have 8 portions of dough, with one sharper and one open end.
- Place dough into greased pan (20x12x10cm). Place the portions of dough in such a way that the ends are alternating.
- Cover the pan and let rise for 30 minutes.
- Preheat oven to 175C degrees and bake for 20-25 minutes.
- Let cool down into the pan for 10 minutes then transfer to a cooling rack.