Leopard Bread
If you want to have fun in the kitchen and impress your guests, this recipe for bread with a leopard pattern is just for you. Here is how you can make leopard bread in a 22x11 cm form. Difficulty: medium. Serves: 6. Category: Appetizers. Published by Stoyan Karadzhov.
⏱️ Prep: 60 min🍳 Cook: 40 min
Ingredients
| 1 pc | egg | |
| 1/2 packet | dry yeast | |
| 375 g | flour | |
| 50 g | butter | |
| 80 g | sugar | |
| 25 g | starch | |
| 1 tsp | 5 ml | vanilla essence |
| 1/2 tsp | 2.5 ml | salt |
| 20 g | cocoa powder | |
| 3 tbsp | 45 ml | fresh milk |
Instructions
- In a suitable vessel whisk with a wire whisk the milk, the starch, the vanilla and the salt. Put the resulting mixture on medium-high heat until it begins to thicken. As soon as you feel the mixture starting to become thick, remove it from the stove, add the butter and stir again until you get a uniform mixture. Transfer the mixture to another vessel and leave to cool for 30 minutes. After half an hour add the flour, the sugar and the yeast. Again knead well by hand until you get a nice dough. Divide the dough into two equal parts. Divide the first part into two more equal halves; to the first add 15 g cocoa whisked with 1 tbsp fresh milk. Knead again by hand until you get a solid color. To the other quarter add 5 g cocoa dissolved in fresh milk and knead again until you get a homogeneous color. In the end you should have three balls of dough: 1. A smaller dark-brown ball; 2. A smaller light-brown ball; 3. A large white ball. Leave the three well-shaped dough balls about 1.5-2 hours to rise at room temperature, covered with a cotton or linen towel.
- The three different-colored dough balls should be divided into 7 smaller ones each, making 2 larger and 5 smaller balls from each color. In the end you should have 21 balls.
- Shape the light-brown balls like a wick. And roll out the dark-brown and white balls into sheets 21 cm long, as long as the baking form.
- Wrap the light-brown wick in the dark-brown sheet, and then in the white sheet.
- Shape each stick like a sausage 42 cm long - twice the length of the baking form.
- Cut the resulting dough sausages in the middle and arrange them in the baking form, which has been greased with oil or lined with baking paper. Leave the dough to rise once more for at least 2 hours, until it doubles in volume.
- The bread is baked in a preheated oven at 170 degrees for about 40 minutes. You can check if it is done by pricking it with a toothpick, which should come out clean. When taking it out of the oven, brush it immediately with a little fresh milk.
- Bon appetit!