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Baking
Two-Tone Zebra Buns
Soft and striking yeast buns with a touch of cocoa, perfect for tea time or breakfast.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Combine the milk, water, sugar, and yeast. Let stand for 5–10 minutes.
2
Add the egg white, oil, salt, and half of the flour. Knead the dough, gradually adding the remaining flour, followed by the softened butter.
3
Divide the dough into 795 g of white dough and 398 g of cocoa dough. Let rise for 30–40 minutes.
4
Punch down the dough and divide it into 10 white and 10 chocolate portions. Pair up one white and one chocolate piece, 80 g + 40 g each.
5
Roll out into oval flatbreads, make cuts on top, and roll up into cylinders.
6
Place on a baking sheet and let rest for 10–15 minutes.
7
Brush with egg yolk.
8
Bake at 190 °C for about 20 minutes until golden brown.
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