Cocoa swirl bread

This is not a particularly sweet bread, just a pretty and soft carrier for your favorite jam.

Ingredients
2 cups flour
2 tbsp cocoa powder
150mL lukewarm milk
tiny pinch salt
5 tbsp sugar
1 tbsp vanilla sugar
40g butter
1 egg yolk
1 tsp yeast
1 tsp honey
1-2 tbsp coffee

Preparation
Bloom the yeast with the honey in part of the milk. Sift the flour and mix with the sugar and salt. Cut in the butter add egg yolk.

Pour in the bloomed yeast and the rest of the milk. Knead until it comes together. Half the dough. To half of it add the coffee and cocoa powder. Knead each for 5 minutes, until smooth and elastic. Coat with oil and allow to double in size.

Roll out each into a 9x9 inch square. Place chocolate dough on top of the vanilla one.

Roll up like a jelly roll and and fold ends under.

Allow to double in size in a 9x5 inch baking shape. Bake at 350F for 30 minutes.

Cool on a cookie rack a slice.