For the dough:
✅ Mix the flour with sugar, salt, dry yeast, and the grated orange zest.
✅ Add the eggs with the milk, knead 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 23x10cm baking tins with baking paper. Remove the dough from the fridge and divide it into 2 parts. Put one back in the fridge and roll out the other piece into a rectangle.
Spread half of the filling, then roll out the dough on the small side. Place in the freezer and repeat the procedure with another piece of dough, which we also place in the freezer.
✅ Take out the first roll and cut it in half lengthwise. Place the two parts received with a cut facing upwards. Secure the ends well and place them in a tray. Repeat with the second roll, cover the loaves with a towel for 1.5-2 hours and let them rise, then brush with beaten egg. Bake in a preheated oven at 180 degrees Celsius for 40 minutes.
Meanwhile, prepare the syrup, boil the sugar and water, pour the syrup over the cakes immediately after removing them from the oven, then leave to cool.
