Honey and cocoa roll with creamy almond cream: a sweet and rich delight

Immerse yourself in the sweetness of this honey-cocoa bun, filled with a creamy, creamy almond cream. This recipe combines the richness of cocoa with the natural sweetness of honey, creating a delicious pastry perfect for treating yourself at any time.

Why you will love this recipe

The combination of cocoa and honey provides a deep, comforting flavor, while the almond cream adds a creamy, nutty contrast that melts in your mouth. The process of making this bun is as rewarding as enjoying its delicious taste, making it a perfect baking project.

Perfect opportunity

This cocoa bun is fantastic for afternoon tea, family gatherings or as a special weekend treat. It's also ideal for festive occasions when you want to impress your guests with something homemade and unique in taste.

Decorating Tips

Once cooked and still hot, brush the top with a honey butter glaze for a shiny and appetizing finish. For added texture and style, sprinkle with sliced ​​almonds or drizzle with melted chocolate before serving.

For the almond cream (without eggs):

• 200 grams of very soft butter
• 200 grams of powdered sugar
• 200 grams of almond flour
• 70 ml heavy cream (about 1/4 cup)

For the honey and cocoa dough:

• 650 grams of bread flour (about 4 and 3/4 cups)
• 50 grams of cocoa powder (about 1/3 cup)
• 1 teaspoon of salt
• 1 tablespoon of dry yeast
• 400 ml of milk (about 1 and 3/4 cups)
• 150 grams of honey (about 1/2 cup)
• 100 grams of soft butter

For the icing:

• 50 grams of melted butter
• 1 heaping tablespoon of honey

Procedure:

1. Preheat your oven to 180°C (356°F) and butter a 25x25cm baking dish.
2. Prepare the almond cream: Mix soft butter and powdered sugar until smooth. Gradually add the almond flour and cream in three batches, mixing well each time until the cream is smooth. Put aside.
3. Prepare the dough: In a mixer fitted with a dough hook, combine the bread flour, cocoa powder, salt and yeast. Add the milk and honey and mix until well combined. Gradually add the softened butter cubes and knead for about 12 to 15 minutes until the dough is smooth. Transfer to a floured bowl, cover and let rise until doubled in volume.
4. Divide the risen dough into two parts. Roll each part into a rectangle. Spread half of the almond cream on each rectangle.
5. Cut the dough into strips and roll each strip into a spiral. Arrange the spirals in the prepared pan.
6. Brush with beaten egg and let rise again until doubled.
7. Bake and glaze: Bake for 20-25 minutes until set. Remove from the oven and immediately brush with a mixture of melted butter and honey for a shiny finish.

Enjoy this delicious honey and cocoa bun, a treat that combines the comfort of cocoa with the decadent sweetness of almond cream!