Warm the milk to 30°C and dissolve the yeast, letting sit for 5 minutes.​

Add half the eggs and the sifted dried ingredients to milk mixture and mix with dough hook attachment in kitchen aid. ​

Once slightly combined add the remaining eggs and work dough for 10 minutes.​

Add butter, not all at once rather in 4 -5 phases.​

Roll and prove until double in size before baking.​

Bake at 180ºC for 10-15 minutes depending on what tin or mould you are using.​

​

​

​

Roast coffee beans.​

Add beans to milk and cream and bring to full boil.​

Whisk the egg yolks, whole eggs, castor sugar and corn flour together in a bowl.​

Strain coffee beans and temper hot liquid over egg mixture, stirring constantly.​

Put back on the heat and whisk until mixture thickens.​

Once mixture is thick add over chocolate and butter.​

Refrigerate overnight and pipe to service.​​

Assembly and finishing​

Once sweet bread has been baked and cooled, insert a small hole at the bottom.​

Pipe the Ghana coffee custard until sweet bread is filled.​

Temper the Ghana chocolate and dip the top piece of the sweet bread onto chocolate until it slightly coats the top.​

Before the chocolate sets add chocolate flakes on the sides making sure to only coat the edges of the chocolate.​

Serve immediately or alternatively store in fridge if custard has already been piped. ​​

​

​