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:
- Activate the Yeast: In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- Mix Dry Ingredients: In a separate bowl, whisk together flour and salt.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Egg Wash (Optional): If using, brush the top of the risen loaf with egg wash.
- 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.
- 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.
- 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!