Ingredients
MILK
200ml (3/4 cup)
FRESH YEAST
5g
BREAD FLOUR
500g (4 cups)
SUGAR
130g (3/4 cup)
VANILLA SUGAR
6g (1/2 tbsp)
SEED OIL
25ml (2 tbsp)
2 EGGS
COCOA POWDER
20g (1/4 cup)
SUGAR
OIL AND MILK FOR BRUSHING
POWDERED SUGAR
How To Make Bicolor Sweet Buns
Step 1
In a small bowl pour the milk, add the yeast, and mix until the yeast dissolves.

Step 2
In a large mixing bowl, add the bread flour, sugar, and vanilla sugar and mix.

Step 3
Pour the prepared yeast, seed oil, and eggs and mix until all is well combined.

Step 4
When the dough starts to form knead the dough with your hands until smooth. Split the dough in half.

Step 5
Flatten one-half of the dough with your hands and add the cocoa powder. Knead the dough until cocoa is well absorbed and the dough is smooth.

Step 6
Transfer both doughs to the baking tray covered with parchment paper, cover with a cloth, and let it rise for 2 hours.

Step 7
Once the dough has risen, split both doughs into the 3 equal parts.

Step 8
Roll them out thinly forming a rectangle shape.

Step 9
Arrange the white dough on the working surface, brush it with oil, and cover it with the chocolate. Arrange the white dough on top, brush with oil, and sprinkle with sugar. Repeat the process with other rolled doughs.

Step 10
After all parts are assembled roll them out one more time with the rolling pin to tighten them more. Cut the dough in half vertically, then divide each half into 7 equal parts.

Step 11
Flatten each one with a rolling pin and roll it up to make a bun.

Step 12
Transfer the buns to the baking tray covered with parchment paper, cover them with a cloth, and let them rise for 2 hours or until they are doubled in volume.

Step 13
Brush each bun with milk, transfer to the oven, and bake at 180°C/360°F for 20 minutes.

Step 14
Decorate buns with powdered sugar and serve. Enjoy!