Orange-cocoa Yogurt Puffs

These are great as a snack with a cappuccino or tea in the afternoon but are also a great addition to brunch. I sometimes roll them out in a round and cut wedges, then roll to make a crescent shape and serve it along side a coffee mousse. The cocoa works well with the lemon or blueberry. Enjoy!!

12 oz of Maple Hill Creamery Orange Yogurt, room temperature
4 oz Kriemhild Butter, room temperature
1/2 c Gaia's Breath lard (or your own if you render)
1 tsp dry orange zest
1 whole egg, room temperature
2 egg yolks, room temperature
1 tsp vanilla
2 c pastry flour
4 c unbleached AP flour
2 1/4 tsp active dry yeast (1 packet)
1 tsp salt

1/4 c raw sugar
1/2 c raw sugar
1/2 tsp ground cinnamon
1/4 c cocoa powder

**It is easier to separate eggs while cold. Line 2 baking sheets with parchment paper.

In a medium saucepan, place yogurt, butter, lard, egg and yolks. Heat over low heat to about 115 degrees F, remove from heat and add vanilla (like tepid bath water)

Meanwhile in a large mixing bowl, using a paddle attachment place pastry flour, yeast and salt. Stir just to combine. When yogurt comes to temperature, with mixer running on low, slowly drizzle into flour. Once all liquid has been added, beat on medium speed for about 2 minutes. Turn off mixer, and scrap sides of bowl and beater. Replace the paddle with a dough hook.

On low speed add in remaining flour, as needed to form a smooth dough, about 6-8 minutes. (may not take all the flour only add a 1/2 c at a time).

Place in a bowl, cover with a towel and let rise for 1 1/2 hours.

Mix together cinnamon, cocoa and 1/2 c raw sugar; set aside.

Sprinkle work surface with 1/4 c of raw sugar, turn dough out onto sugar. Gently knead the dough, incoporating the raw sugar, for about 5 minutes. Form into a ball, cover with towel and let stand for 5 minutes.

Roll dough out to a rectangle shape, about 18"x12". Sprinkle with 1/3 of of cocoa sugar, pat lightly. Fold top third down, then fold lower third up over. (fold like a business letter). Pinch end and side seams closed. Rotate 1/4 turn. Roll out again, 18"x12" rectangle, sprinkle with 1/3 cocoa sugar. Repeat this process 1 more time.

Roll dough out again to a 18"x12" rectangle. (or round if you want crescent shape). Using a sharp knife or a pizza cutter, cut in half lengthwise. Then cut across every 1". Place these on prepared sheet pans, about 1" apart. Cover with a towel and let rise for 20 minutes.

Preheat oven to 375 degrees F. You may sprinkle some raw sugar over tops, for extra "crunch".
Bake for 25-30 minutes, or until golden.

Let cool on sheet for 1 minute, then remove to a cooking rack. Cool completely.