Cocoa Cake

Sprinkle the flour into a large bowl, make a well in the centre and crumble in the yeast. Be careful, contact with the yeast can inhibit the rising process, so avoid direct contact.

Melt the butter with the milk and sugar and cool to lukewarm. Pour the butter and milk mixture over the yeast and add the egg. This step should not be rushed, as too hot a liquid can kill the yeast.

Mix the ingredients and work the dough well to bring it together. If the dough remains too sticky, you can correct it with a little flour, or if it is too dry, with a little milk. No two doughs are ever the same, sometimes you need to adjust the flour, the size of the egg or the amount of butter.

Cover the dough in a warm, draft-free place and let it rise for about 1 hour.

Mix the cocoa powder and icing sugar. Roll out the dough on a floured board and sprinkle with the cocoa mixture.

Roll up the dough and cut into 1 cm thick pieces, place the pieces on a baking tray lined with baking paper.

Brush the pieces with a beaten egg and bake in a preheated oven at a medium temperature (180 degrees) for about 15-20 minutes.