Baking | Recipe for Cocoa Walnut Mario Bread

⚠️Makes 6 1️⃣ Combine high-gluten flour, milk powder, cocoa powder, granulated sugar, yeast, milk, and eggs in a stand mixer. Knead on low speed until smooth, then switch to medium speed until a rough membrane forms. Add softened butter and salt. Knead on low speed until absorbed, then switch to high speed and beat until a windowpane test is achieved. Remove from mixer at 24-26 degrees Celsius. 2️⃣ After shaping the dough, let it rise for the first time at 28 degrees Celsius for 1 hour. 3️⃣ Chop the walnuts and set aside. 4️⃣ Divide the risen dough into 6 equal portions (80g each). Shape each portion into a ball with the smooth side facing outwards, pinching the edges to seal (see picture below). 5️⃣ Brush the top with egg white, coat with chopped walnuts, and let rise until 1.5 times its original size. Bake at 35 degrees Celsius for 39 minutes.

Glaze: Whip egg whites and sugar until fluffy and pale. Pour in cocoa powder and almond powder, mix well, and transfer to a piping bag. Pipe onto the surface of the fermented dough. Garnish with walnuts. Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes. Cover with foil and let cool if desired.

Cocoa Cream Filling: Mix softened cream cheese, powdered sugar, and cocoa powder until smooth. Pour in heavy cream and whip until fluffy. Transfer to a piping bag and set aside. Cut the bread in half lengthwise, but not all the way through, and pipe the cream filling inside.