For the dough:
✅ Mix the flour with sugar, salt, dry yeast, and the grated orange zest.
✅ Add the eggs with the milk, kneading until the dough comes together.
Gradually incorporate room temperature butter, kneading until the dough becomes elastic (approximately 10-12 minutes).
✅ Cover with plastic wrap and refrigerate for 8 hours.
For the filling:
✅ Melt the butter with dark chocolate, add powdered sugar together with cocoa, mix them, add crushed nuts, mix the ingredients.
✅ Line 2 molds measuring 23x10 cm with baking paper. Take the dough out of the fridge and divide it into 2 parts. Put one back into the fridge, and roll out the other piece into a rectangular shape.
Spread half of the filling over it, then roll the dough starting from the short side. Place it in the freezer and repeat the procedure with the other piece of dough, which you also put in the freezer afterward.
✅ Take out the first roll and cut it in half lengthwise. Place the two halves with the cut side facing up.
Secure the ends well and put them on a baking tray. Repeat with the second roll, cover the loaves with a towel for 1.5–2 hours, and let them rise. Then brush them with beaten egg.
Bake in a preheated oven at 180°C (356°F) for 40 minutes.
Meanwhile, prepare the syrup by boiling the sugar and water. Soak the sweet breads in the syrup right after taking them out of the oven, then let them cool.
