Chocolate Swirl Milk Bread

Chocolate Swirl Milk Bread is a soft, fluffy, and slightly sweet bread with a beautiful chocolate ribbon spiraled throughout. This loaf is perfect for breakfast, tea-time, or even dessert. With its tender texture from milk bread dough and rich cocoa swirl, it’s a delightful treat you’ll want to bake again and again.

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Why You’ll Love This Recipe
Soft and Airy – Classic milk bread is light, pillowy, and deliciously moist.
Chocolate Lover’s Dream – A smooth cocoa swirl adds rich flavor and visual beauty.
Perfect for Toast or French Toast – Tastes great as-is or transformed into something fancy.
Kid-Friendly – Sweet and fun to look at—perfect for lunchboxes or snacks.
Stays Fresh – Thanks to the milk bread base, it stays soft for days.

Ingredients You’ll Need

For the Tangzhong (starter):
• 3 tbsp bread flour
• ¼ cup water
• ¼ cup whole milk

For the Milk Bread Dough:
• 2 ½ cups bread flour
• 2 tbsp powdered milk (optional, enhances flavor)
• ¼ cup granulated sugar
• 1 tsp salt
• 1 tbsp instant yeast
• 1 large egg
• ½ cup warm milk
• All of the tangzhong (from above)
• 4 tbsp unsalted butter (softened)

For the Chocolate Swirl:
• ¼ cup unsweetened cocoa powder
• ¼ cup powdered sugar
• 2 tbsp warm milk
• 1 tbsp melted butter
• Pinch of salt

Tools You’ll Need
• Small saucepan
• Stand mixer with dough hook (or kneading by hand)
• Mixing bowls
• Rolling pin
• 9×5-inch loaf pan
• Pastry brush
• Plastic wrap or clean kitchen towel
• Cooling rack

Step-by-Step Instructions

Step 1: Make the Tangzhong
In a small saucepan, whisk together bread flour, water, and milk.
Place over medium heat and stir constantly until it thickens into a smooth paste (about 2–3 minutes).
Remove from heat and let cool to room temperature.

Step 2: Prepare the Dough
In the bowl of a stand mixer, combine bread flour, powdered milk, sugar, salt, and yeast.
Add the egg, warm milk, and cooled tangzhong.
Mix on low speed for 2 minutes until a dough begins to form.
Add softened butter and knead for 10–12 minutes until smooth and elastic.
Form dough into a ball, place it in a greased bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.

Step 3: Make the Chocolate Paste
In a small bowl, mix cocoa powder, powdered sugar, warm milk, melted butter, and a pinch of salt.
Stir until smooth and spreadable. Set aside to cool slightly.

Step 4: Shape the Swirl Bread
Once dough has risen, punch it down and transfer to a lightly floured surface.
Roll the dough into a large rectangle (about 12×16 inches).
Spread the chocolate paste evenly over the dough, leaving a small border around the edges.
Starting from the short end, roll the dough tightly into a log.
Pinch the seam to seal, then place the log seam-side down in a greased loaf pan.

Step 5: Final Proof
Cover the loaf loosely with plastic wrap or a towel.
Let rise in a warm place for 45–60 minutes, or until the dough has risen about 1 inch above the rim of the pan.

Step 6: Bake the Bread
Preheat oven to 350°F (175°C).
Brush the top of the loaf with a little milk or beaten egg for a shiny finish.
Bake for 30–35 minutes, or until golden brown and the loaf sounds hollow when tapped.
If it browns too quickly, tent with foil halfway through.

Step 7: Cool and Serve
Remove from the oven and let cool in the pan for 10 minutes.
Transfer to a wire rack and cool completely before slicing.
Enjoy warm, toasted, or just as it is!

Tips for Perfect Chocolate Swirl Milk Bread
Use Bread Flour – It has higher protein content for better gluten development and structure.
Knead Until Elastic – Proper kneading gives the loaf its signature soft and stretchy crumb.
Cool Chocolate Paste – Don’t apply hot paste to the dough or it may melt the butter and affect rising.
Roll Tightly – A firm roll helps create defined swirls and prevents gaps.
Let It Cool Before Slicing – Cutting too soon can make the bread gummy.

Serving Suggestions
Toasted with Butter – A simple, classic treat.
French Toast – Takes breakfast to the next level.
With Nut Butter – Peanut or almond butter pairs beautifully.
As Dessert – Top with whipped cream or fruit for a sweet finish.
In Bread Pudding – Use day-old slices for a decadent twist.

How to Store & Freeze

Storing:
Room Temperature: Keep in an airtight container for up to 4 days.
Refrigerate: Not recommended, as it can dry out the bread.

Freezing:
Wrap the loaf tightly in plastic wrap and foil, then freeze for up to 2 months.
Slice before freezing if you want individual portions.

Reheating:
Toaster: Toast slices until warm and lightly crisped.
Microwave: Heat on low for 10–15 seconds for a soft, fresh-from-the-oven feel.

Frequently Asked Questions

1. Can I use all-purpose flour instead of bread flour?
Yes, but the texture may be slightly less chewy and elastic.

2. Can I make this dough by hand?
Absolutely! It just takes longer—expect 15–20 minutes of kneading for smooth, elastic dough.

3. How can I prevent the swirl from separating?
Roll tightly and make sure there are no air pockets when shaping the loaf.

4. Can I make it less sweet?
Yes, reduce the sugar in the dough and chocolate paste slightly for a more subtle sweetness.

5. What other flavors can I add?
Try adding orange zest to the dough or cinnamon to the chocolate paste for extra flavor.

Final Thoughts
Chocolate Swirl Milk Bread is a delicious fusion of softness, sweetness, and rich cocoa indulgence. It’s the kind of loaf that makes mornings brighter and snacks more satisfying. Whether you’re a beginner baker or a seasoned pro, this recipe will deliver bakery-style results right from your kitchen.

Try it out, and be sure to share your swirl success! Leave a review or pin this recipe for later.

Preparation Time: 25 minutes
Rising Time: 2.5 hours
Baking Time: 35 minutes
Cuisine: Japanese-inspired

Nutritional Information (Per Serving):
Calories: 290 | Protein: 7g | Carbohydrates: 38g | Fat: 12g | Fiber: 2g | Sodium: 220mg

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