1 1/4 cups (310 ml) buttermilk, warm

1/4 cup (55 g) sugar

3 cups (450 g) unbleached all-purpose flour

2 tsp instant dry yeast

1/2 tsp salt

6 tbsp (85 g) unsalted butter, softened

In a bowl, combine the buttermilk and sugar.

In a stand mixer fitted with the dough hook, combine the flour, yeast and salt. Add the buttermilk mixture and knead vigorously until the dough starts to form.

Gradually add the butter, then knead for about 5 minutes. The dough will be soft and sticky. Place in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Let rise in a warm, humid place for 1 hour.

Generously butter a 10- to 12-cup (2.5 to 3 litres) Bundt pan. Dust with cocoa powder and set aside.

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