Chocolate Swirl Milk Bread Recipe

This soft and fluffy milk bread features a beautiful chocolate swirl pattern throughout. It’s a delightful treat for breakfast, snacks, or dessert, offering a perfect balance of sweet and comforting flavors.

Ingredients:

  • For the Milk Bread Dough:
    • 1 cup (240ml) warm milk (105-115°F)
    • 2 teaspoons active dry yeast
    • 1/4 cup (50g) granulated sugar
    • 3 1/2 cups (440g) all-purpose flour, plus more for dusting
    • 1 teaspoon salt
    • 1 large egg, lightly beaten
    • 1/4 cup (56g) unsalted butter, softened
  • For the Chocolate Swirl:
    • 1/4 cup (30g) unsweetened cocoa powder
    • 2 tablespoons granulated sugar
    • 2 tablespoons milk
    • 1 tablespoon unsalted butter
  • For Egg Wash (Optional):
    • 1 large egg, lightly beaten
    • 1 tablespoon milk

Instructions:

  1. Activate the Yeast: In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
  2. Mix Dry Ingredients: In a separate bowl, whisk together flour and salt.
  3. Combine Wet and Dry Ingredients: Add the foamy yeast mixture, egg, and softened butter to the dry ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
  4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead in a stand mixer for 6-8 minutes.
  5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Prepare the Chocolate Swirl: While the dough is rising, in a small saucepan, combine cocoa powder, sugar, milk, and butter. Cook over low heat, stirring constantly, until smooth and melted. Set aside to cool slightly.
  7. Divide and Roll Dough: Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into two equal portions.
  8. Shape the Bread: Roll out one portion of the dough into a rectangle about 9×12 inches. Spread the cooled chocolate mixture evenly over the dough, leaving a small border. Roll up the dough tightly from the long edge.
  9. Braid (Optional): You can optionally braid the rolled dough for a more decorative effect. Cut the rolled dough in half lengthwise, and twist the two strands together.
  10. Second Rise: Place the shaped dough into a greased and parchment-lined loaf pan. Cover and let it rise for another 30-45 minutes, or until slightly puffed.
  11. Egg Wash (Optional): If using, brush the top of the risen loaf with egg wash.
  12. Bake: Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
  13. Cool: Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  14. Slice and Serve: Slice the chocolate swirl milk bread and enjoy!

Tips and Variations:

  • Chocolate Chips: You can add chocolate chips to the chocolate swirl mixture for extra chocolatey goodness.
  • Cinnamon Sugar: For a variation, you can create a cinnamon sugar swirl instead of chocolate.
  • Milk Powder: Adding 1-2 tablespoons of milk powder to the dry ingredients can enhance the milk flavor.
  • Overnight Proofing: You can let the dough rise in the refrigerator overnight for a more developed flavor. Just bring it to room temperature before shaping and baking.
  • Kneading: Proper kneading is essential for a soft and fluffy texture.

Enjoy your delicious Chocolate Swirl Milk Bread!

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