Ingredients for the dough
- 330 g all-purpose flour
- 1 packet dried yeast
- 1 medium egg
- ½ teaspoon baking powder
- zest of 1 orange
- a pinch of salt
- 100 ml whole milk
- 140 g LURPAK cow milk butter
- 15 g cocoa powder
- 40 g icing sugar
- 1 teaspoon cinnamon
- 30 ml whole milk
Ingredients for the syrup
- 350 g granulated sugar
- 450 ml water
- zest of 1 orange
Method for the dough
In a mixer’s bowl, place all the ingredients for the dough, except cocoa powder, icing sugar, cinnamon, and 30 ml of milk. Stir with the hook attachment at medium speed, until it forms into a firm dough. Next, remove the dough from the mixer, take 1/3 of it and place it back in the mixer’s bowl. Then, add the cocoa, icing sugar, cinnamon, and 30 ml of milk, and stir again with the hook attachment, until it forms into a smooth chocolate dough.
Next, take the remaining white dough, and roll it out with a rolling pin into a rectangular thin phyllo dough. Afterwards, take the chocolate dough and form it into a cylinder shape by hand, exactly in the same length as the white dough.
Place the chocolate cylinder-shaped dough along the large side of the white one – right on its edge- and start rolling the phyllo dough along with the filling inside.
Cut the roll into pieces, about 2 cm thick, and transfer them into a baking pan lined with parchment paper. Make sure to leave space among them.
Bake in a preheated oven on the middle oven rack, at 180 C fan for around 30 minutes. Once the dough swirls are cool enough, arrange them into a baking pan, and finally pour the hot syrup over them.
Method for the syrup
Place all the ingredients into a pot, and heat until they come to a boil.
