Two-Tone Cocoa Layered Buns (Kakaolu Katmer Poğaça)

Combine the warm water, warm milk, sugar, yeast, salt, vegetable oil, and flour. Knead into a medium-soft dough.

Divide the dough in half. Add the cocoa powder and vegetable oil to one of the halves.

Knead the cocoa portion thoroughly until the cocoa is completely incorporated into the dough.

Without letting the dough rise or ferment, divide it into 20 equal pieces and shape them into balls.

Roll out each ball to roughly the size of a small plate.

Stack the rolled dough rounds on top of one another, brushing each layer with melted butter.

Once all the layers are stacked and buttered, cover the dough with a plastic bag and place it in the refrigerator for 30 to 40 minutes.

Roll out the chilled dough with a rolling pin into a circle about 45 cm in diameter.

Cut and shape the pastries as shown in the video. Optionally, you can add a cheese or potato filling inside.

Arrange the shaped pastries on a baking sheet spaced apart and let them rest for 30 minutes.

Bake in a preheated oven at 180 degrees Celsius (350°F) for about 35 minutes.