200 gr. - Chickpea flour
200 gr. - Strong flour
50 gr. - Brown sugar
1 - Egg
50 gr. - Butter, at room temperature
7 gr. - Dry yeast
100 ml. - Milk, lukewarm
50 ml. - Water, lukewarm
25 gr. - Cocoa powder
100 gr. - Butter, melted
150 gr. - Brown sugar
2 Tsp. - Cinnamon, powder
Butter the pans you will be using. The most common is a "bundt cake" pan, or individual pans.
In a bowl mix the milk, water and butter, add the yeast and let until bubbly.
In the bowl of the mixer fitted with dough hook Add the rest of the ingredients except the cocoa powder. Add the liquid ingredients. Knead for about eight minutes. The dough should be shiny and slightly sticky. If necessary add more flour.
Take half of the dough and transfer it to a bowl previously coated with oil. Cover with film. Let it rise until doubled. About 30 minutes.
Add the cocoa powder to the other half of the dough, kead until the cocoa powder is werr incorporated. Do the same as with the other part of the dough.
In a bowl mix together sugar and cinnamon. Place the melted butter in another bolwl.
Preheat oven at 180ºC.
Remove the dough from the bowl and press to make a square of about 15 cm. Using a knife or someting similar make about 30 pieces. Do the same with the cocoa dough.
Roll each piece into a ball. Coat with the butter nd then with the sugar mixture. Make layers with the pieces until half of the pan. Cover the pan with plastic film and let it until it doubles its size. Bake for about 15 mintes in the case of small pans, five minutes more in the case of a large pan. Remover from the oven. Let it cool over a wire rack. Reove from the pan.
Instead of making small ball you can shape as a long stripe.