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1. Warm the milk in a small saucepan or microwave until just lukewarm to the touch, then melt the butter into the warm milk and let the mixture cool to a comfortable temperature.
0.8 cup whole milk,
3 tbsp unsalted butter
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2. In a large bowl combine the whole wheat flour, all-purpose flour, instant yeast, sugar, and salt, whisking to distribute everything evenly.
1.5 cup whole wheat flour,
0.5 cup all-purpose flour,
2.2 tsp instant yeast,
2 tbsp granulated sugar,
0.8 tsp fine sea salt
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3. Add the lukewarm milk mixture, egg, and orange zest to the dry ingredients, then stir with a spoon until a shaggy dough forms and no dry patches remain.
1 piece large egg,
1 tsp orange zest
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4. Knead the dough on a lightly floured surface or in a mixer until smooth, elastic, and just slightly tacky, about 8 to 10 minutes, then shape it into a ball.
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5. Place the dough ball in a lightly oiled bowl, cover tightly, and let it rise in a warm place until doubled in size, about 60 to 75 minutes.
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6. While the dough rises, melt the butter gently, then whisk in the cocoa powder, powdered sugar, orange juice, vanilla extract, additional orange zest, and extra sugar until you have a smooth, spreadable paste; let it cool to room temperature so it thickens slightly.
2 tbsp granulated sugar,
1 tbsp orange zest,
4 tbsp unsalted butter,
2.5 tbsp cocoa powder,
0.2 cup powdered sugar,
3 tbsp orange juice,
0.5 tsp vanilla extract
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7. Once risen, gently deflate the dough and roll it on a lightly floured surface into a rectangle about 0.5 cm thick, keeping the edges as even as possible.
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8. Spread the orange cocoa butter evenly over the entire surface of the dough rectangle, reaching close to the edges.
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9. Fold the rectangle in half lengthwise to sandwich the filling, then lightly roll over the top to seal and even out the thickness.
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10. Using a sharp knife or pizza cutter, cut the dough into strips about 2 to 3 cm wide, then twist each strip several times and place the twists on a parchment-lined baking sheet, spacing them slightly apart.
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11. Cover the shaped twists loosely and let them rise again at room temperature until slightly puffy, about 20 to 30 minutes, while you preheat the oven to 375 F (190 C).
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12. Bake the twists on the center rack until they are golden brown and feel light when lifted, about 14 to 18 minutes, then remove the tray from the oven.
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13. Let the twists cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool until just warm before serving so the orange cocoa filling sets slightly.
