Gluten-free cocoa twisters
Great leavened dough full of cocoa flavor in a special shape.
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We prepare yeast from 100 ml of lukewarm milk, 1 tbsp of sugar and yeast, which we leave to rise for 10 minutes.
Put the prepared yeast and other dough ingredients into the food processor. Knead a compact dough, which we leave to rise in a warm place for about an hour.
Divide the dough into two parts on a floured work surface. Roll each part into a rectangle, coat with oil, sprinkle with cocoa and powdered sugar. Fold the dough in half lengthwise and cut into strips.
Place on a tray lined with baking paper, roll each strip before placing. We proceed in the same way for the second half of the journey. Let it rise for about 10-15 minutes.
Before baking, brush with egg yolk beaten with a little milk and bake at 180°C for about 15 minutes. After baking, sprinkle with powdered sugar.