Two-tone cocoa and raisin butter bread

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1. Combine 1/2 l milk, 1 cube of fresh yeast, the sugar, orange zest, oil, water, salt, and flour in a bowl and work into a smooth dough. Divide it in half and knead the cocoa into one half. If desired, add raisins, cranberries, or nuts to the dough to taste.

2. Divide each half in half again to make 2 dark and 2 light dough balls. Let rise in a warm place for 15–30 minutes.

3. Mix the butter with the egg yolks and vanilla sugar. Shape each dough ball into a thick round and spread with the butter mixture. Flatten it into a rectangle with your hands, pressing the butter into the dough, then roll it up.

4. Join one dark roll and one light roll and twist them together. Repeat with the remaining rolls. Place the loaves on a baking sheet and put them in a cold oven. Set the oven to 180 °C (350 °F) and bake until golden brown.

   During baking, you can brush the tops with a syrup made from the water, sugar, and vanilla sugar.

Tip: Mix the cocoa with a tablespoon of warm water to make a smooth paste before kneading it into half the dough; this will color it evenly and keep the dark dough from being firmer than the light dough.

This recipe was translated from the Slovak original: Dvojfarebné maslové pečivo s kakaom a hrozienkami