In the bowl of a stand mixer fitted with the dough hook, combine the water and the yeast.

Then on top of the water add the flour first then the remaining ingredients

Mix on the manufacturers recommended setting for 10 to 12 minutes till it cleans the bowl and is smooth and elastic. The dough should be soft to the touch but not sticky.

Set aside covered in a greased bowl till puffy for about 30 minutes, it will not necessarily double in size

After the time has passed, turn the dough out onto a clean work surface, do not use any additional flour unless its absolutely necessary.

Cut the dough into 6 and round into balls, cover and leave to stand for about 10 minutes to give the gluten a chance to relax.

Working one ball at a time, use a rolling pin to roll out into an oblong shape. Spread the dough with butter or margarine, leaving a little border around the edge.

Flap one side over the other to fold into “half”. I say half in quotes since you want to flap the top a little more than half way over the bottom so that as the coco bread bakes and pulls back it stays folded and doesn’t open out.

Repeat with the remaining balls then cover the tray and let stand for 20 minutes.

In the meantime, preheat oven to 350F.

If using, brush the coco breads with your desired glaze, I like to use agave mixed with water.

Bake for 12 to 15 minutes till nicely browned.

Let cool on a rack.