Cocoa and walnut roll

1. 

semi skimmed milk 1,5% 6.75 tbsp (100 ml) • fresh yeast 0.75 oz (20 g) • sugar granulated 1 tsp

Crumble yeast in the warm milk and add teaspoon of sugar. Let the leaven rise.

2. 

all-purpose flour / plain flour 14 oz (400 g) • sugar granulated 0.75 oz (20 g) • salt • chicken egg 2 pcs • yoghurt natural 5.25 oz (150 g)

Pour flour in the bowl, add sugar, pinch of salt, eggs and yoghurt.

3. 

sunflower oil 2.75 tbsp (40 ml) • semi skimmed milk 1,5% 6.75 tbsp (100 ml)

Add oil, milk and leaven.

4. 

Knead the dough and let it rise, covered, in the warm place.

5. 

nutty cream 1.75 oz (50 g) • cocoa powder 1 oz (25 g)

Split the raised dough into halves. Use a rolling pin to spread one half of the dough on the floured board until it has the size of 40x35cm. Spread thin layer of coca and walnuts cream on the dough. Equally sprinkle the cream with cocoa powder...

6. 

sugar granulated 1.75 oz (50 g) • ground walnuts 3.5 oz (100 g)

... sugar and ground walnuts.

7. 

chicken egg 1 pc

Roll the dough, brush the edges with beaten egg and finish rolling.

8. 

Line the baking tin with parchment paper and transfer the roll on, the best way is to turn it over from the board. Brush the whole roll with egg and prick the surface with fork on several places. While baking the first roll, prepare the second one from the other half of the dough. Ingredients and procedure is the same.

9. 

powdered sugar

Bake in preheated oven at 355°F (180°C) for about 20 minutes. Sprinkle greatly with sifted powdered sugar. Bake the other roll the same way.

10. 

Once it is cool, cut it and serve.