White Chocolate x Cocoa Spiral Bread

• 220 grams Bread (strong) flour
• 30 grams Cake flour
• 20 grams Cocoa powder
• 4 grams Salt
• 30 grams Sugar
• 40 grams Unsalted Margarine (or unsalted butter)
• 3 grams Dry yeast
• 1 Egg
• 100 ml Heavy cream
• 10 ml Milk
• 35 grams White chocolate chips
• 1 dash less than a tablespoon Cocoa powder
• 1 Kabocha squash seeds

1. Put the bread ingredients into the bread maker.
2. Leave it up to the machine until the first proofing on the dough course.
3. Roll the dough out to about a 30x20cm rectangle.
4. Sprinkle with cocoa powder through a tea strainer, and scatter with chocolate chips.
5. Leave one long edge free, in order to seal up the dough.
6. Roll it up and tightly close the seam.
7. Place the roll seam-side down, cover with a slightly damp cloth, and let rest for 5 minutes.
8. Cut into ten 3cm thick slices like you are cutting a rolled cake.
9. Line them up in the cake pan as shown in the photo.
10. Proof for the second time,until the dough sticks together and gets bigger.
11. Sprinkle with kabocha squash seeds.
12. Bake in an oven preheated to 180C for 20 minutes, cover with aluminum foil to keep from burning, and bake for an additional 10 minutes.
13. This is what it looks like cut.

bread, flour, cocoa, salt, sugar, margarine, yeast, egg, cream, milk, white chocolate chips, cocoa, squash seeds

Taken from cookpad.com/us/recipes/148125-white-chocolate-x-cocoa-spiral-bread (may not work)