Coka Moka Bread Sticks

Ingredients

Featured ingredient: Elite Espresso 10 oz. Bag Ground

• 3/4 cup hazelnut refrigerated coffee creamer
• 1 package dry yeast
• 2 & 1/2 cups flour
• 1 cup brown sugar
• 3 Tablespoons softened butter
• 1 Tablespoon cocoa powder
• 2 Tablespoons Door County Elite Espresso brewed and cooled coffee
• 1, teaspoon vanilla extract
• 1 teaspoon salt
• 1 Tablespoon white sugar
• 1/2 cup sweetened coconut flakes flour for rolling dough
• Parchment paper

Instructions

1. Preheat oven to 350 degrees
2. In a large mixing bowl whisk coffee creamer and yeast and leave 10 minutes for yeast to activate
3. Then add flour, brown sugar, softened butter, cocoa powder, Door County Elite Espresso brewed and cooled coffee, vanilla extract and salt
4. Mix well until dough is well combined and smooth
5. Transfer to small bowl then cover and let set for 1 hour
6. Line 2 baking sheets with parchment
7. Knead dough well and roll out to 11 to 12 inches long, slice in 1 to 1/2 inch long strips, then slice each strip in half, lay the strips on parchment baking sheet and loosely twist each of the strips from one end
8. Sprinkle with coconut and white sugar
9. Bake 20 minutes or lightly browned and let them cool on the baking sheets
10. Sprinkle with extra coconut and sugar
11. Serve with chocolate/ hazelnut spread, if desired