How to make Bicolor


120ml (½ cup) lukewarm water;
12g (1 2 tbsp) fresh yeast;
400g (3 ½ cups) all-purpose flour;
100g (2 Cup) sugar;
30g (2 tbsp) butter, melted,
60ml (4 cup) lukewarm milk;
1 eggi
7g (1 tbsp) cocoa powder;
15ml (1 tbsp) milk,
Hazelnut creamn.

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