Description
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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Ingredients
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
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!
Notes
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.
- Prep Time: 25 minutes
- Cuisine: Japanese-inspired