leopard bread Italy Recipe

First, mix salt, sugar, and cornstarch in a saucepan, add milk, bring to a boil, stir constantly until thickened, then remove from heat, add butter and let stand for 30 minutes until completely melted. Cover the bowl with no film touching to prevent oxidation.

Pour the almost cooled mixture into the bowl of the mixer, add flour and chopped yeast and knead until a smooth and elastic dough is obtained.

Divide the dough in half, place half in a bowl, cover and let rise. Instead, divide the other dough in half again.

Mix 15 g of cocoa with 2 tablespoons of water and quickly fold into one of the remaining two parts of the dough.

Mix the remaining 5 g of cocoa with the remaining spoonful of milk and incorporate it into the last part of the dough.

Once you have the light and dark dough, place them in separate bowls, cover, and let the three doughs rise for at least 2-3 hours, or until doubled in size.

Cut out the three pieces of dough by hand, one at a time, and divide into 7 equal pieces. You can only see two in the photo, but you will need to do it with all three, giving you a total of 21 pieces of dough. .

Start with a light brown ball of dough and shape it by rolling it on your work surface until you get a string that is about the same length as the mold.

Take a ball of dark brown dough, roll it out into a very long rectangle, place a light brown roll on top and roll the rectangle around it to close it.

Next, take a ball of white dough, stretch it into a long rectangle, and wrap it around the other two pieces of dough.
Proceed similarly for all other balls to get 7 different rolls with white outside.

Place all the rolls in a mold lined with baking paper and let rise again for at least 2 hours or until doubled in size, then brush with milk and cook in a fan oven preheated to 170°C for about 40 minutes.

The leopard bread is completed. Allow to cool completely before slicing and serving.