Bicolour sweet rolls

Sweet buns snail shaped. Each one contains white vanilla dough and dark cocoa dough and is layered with chocolate ganache. If you are fans of sweet yeast dough and chocolate I do not need to say more. They are just yummy, soft, chocolate-y delight. Enjoy!


12 buns



  • 3 cups flour
  • pinch of salt
  • 3 teaspoons dried yeast
  • ¾  cup lukewarm milk
  • ½ cup sugar
  • ¼  cup minus 2 tablespoons butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder


  • 1/3 cup whipping cream
  • 150 g dark chocolate (or milk if you prefer)


Make filling: pour the cream to the saucepan and bring to the boil. Remove from the heat and add chocolate broken into pieces. Let stand for 5 minutes then mix chocolate until incorporated. Let it cool completely. The mixture will thicken when cooled.

Make dough: in a medium bowl mix together yeast, half of milk and 1 tablespoon sugar. Let stand for 15 until frothy. Add butter to the rest of milk in the saucepan and heat gently until butter melted but the mixture could not be hot. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg, vanilla extract and milk with butter. Mix on medium speed until dough is smooth (8-10 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add lukewarm water, 1 tablespoon at a time. Once the dough is ready divide it into half. Add cocoa powder to one half and kneed by hand until incorporated. Place both dough in oiled bowls, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

Place dough on a floured surface and roll out each one into a 16 x 8 inch rectangular. Spread the filling evenly onto the white dough and cover with the dark dough. Spread the filling over dark dough. Cut prepared two layers dough into 12 strips 8 inch long each. Roll each strip shaping a snail. Cover two baking sheets with parchment paper. Place six rolls on each tray arranged them as a circle when each bun touches two other buns by sides. Let stand in a warm place for 30 minutes to rest and double in size while preheating oven to 350°F. You can also place trays in the fridge for overnight and bake buns the next in the morning. Remove them from the fridge 15 minutes before baking.

Bake for 20-25 minutes until the dough is not more sticky and sounds hollow by taping the base. You can cover the top with aluminium foil after first 10 minutes to avoid burning the white dough too much. Serve warm or cooled.



Category: Yeast cakes.

Tags: chocolate, cocoa, yeast.

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