Tiger Buns with Orange and Chocolate

Here's how:

• 1

  Dissolve the yeast in milk and water.

• 2

  Combine all the remaining ingredients for the dough, except for the orange zest and cocoa, and mix for 3 minutes on low speed and 6 minutes on high speed. Double the time if you're kneading by hand. 

• 3

  Place half of the dough on a floured baking surface, add the orange zest, and knead the dough until smooth; you may need to use a little extra flour since the dough is quite sticky. Let the dough rest, covered with a baking cloth, for 30 minutes.

• 4

  Add the cocoa to the dough remaining in the bowl and mix for 2–3 minutes. Transfer the dough to a floured work surface and shape it into a round. Let the dough rest for 30 minutes, covered with a baking cloth.

• 5

  Orange Filling

  Cream the sugar, butter, and salt until light and fluffy. Add the eggs and mix until the batter is smooth. Add the flour, then mix in the remaining ingredients until the batter is smooth and fluffy.

• 6

  Roll out the orange dough to about 30×50 cm and spread the filling on top. Roll out the chocolate dough to the same size and place it over the filling and the dough.

• 7

  Cut the dough into strips; it’s best to use a pastry wheel for this.

• 8

  Shape the buns and place them in bun molds on a baking sheet lined with parchment paper.

• 9

  Let the buns rise in your turned-off oven with only the light on for about 50–60 minutes. Remove the buns to room temperature, brush them with beaten egg, and sprinkle with pearl sugar.

• 10

  Preheat the oven to 225 °C. Bake for about 8–10 minutes.