Chocolate Swirl Milk Bread

Soft, buttery, and beautifully marbled, this Chocolate Swirl Milk Bread is a dreamy twist on classic milk bread. Made with a light and fluffy tangzhong dough, each slice features a rich cocoa ribbon and just the right hint of sweetness. Whether you enjoy it plain, toasted, or turned into decadent French toast, this loaf is guaranteed to impress.

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Why You’ll Love This Recipe
Soft & Pillowy – Milk bread texture that stays tender for days.
Eye-Catching Swirl – Chocolate marbling makes every slice unique.
Lightly Sweet – Perfect balance for breakfast, tea, or dessert.
Versatile – Enjoy it plain, toasted, or in creative bakes.
Make-Ahead Friendly – Keeps well and freezes beautifully.

Ingredients You’ll Need

Tangzhong (Starter Paste):

• 3 tbsp bread flour
• ¼ cup water
• ¼ cup whole milk

For the Dough:

• 2 ¾ cups bread flour
• ¼ cup sugar
• 2 tsp instant yeast
• 1 tsp salt
• ½ cup warm whole milk
• 1 large egg
• All of the tangzhong
• ¼ cup unsalted butter, softened

For the Chocolate Swirl Paste:

• 2 tbsp cocoa powder
• 1 tbsp sugar
• 1 tbsp milk
• 1 tbsp unsalted butter, melted

Tools You’ll Need
Saucepan (for tangzhong)
Mixing bowls
Stand mixer with dough hook or your hands
Rolling pin
Loaf pan (9×5 inch)
Plastic wrap or towel
Pastry brush

Step-by-Step Instructions

Step 1: Make the Tangzhong
In a small saucepan, whisk together 3 tbsp bread flour, ¼ cup milk, and ¼ cup water.
Cook over medium heat, whisking constantly, until it thickens into a smooth paste (2–3 minutes).
Remove from heat and let cool.

Step 2: Prepare the Dough
In a large bowl or stand mixer, combine bread flour, sugar, salt, and yeast.
Add warm milk, egg, and the cooled tangzhong.
Mix on low until a dough forms.
Add softened butter a little at a time, kneading until incorporated.
Knead for 10–12 minutes until smooth and elastic. The dough will be soft but not sticky.

Step 3: First Rise
Form dough into a ball and place in a greased bowl. Cover and let rise in a warm spot for 1–1.5 hours, or until doubled in size.

Step 4: Make the Chocolate Paste
While the dough is rising, combine cocoa powder, sugar, milk, and melted butter in a small bowl. Stir until smooth. Set aside.

Step 5: Shape the Bread
Punch down the dough and roll it out into a large rectangle (about 8×14 inches).
Spread the chocolate paste evenly across the surface, leaving a small border around the edges.
Roll the dough up tightly like a jelly roll, starting from the short end.
Place seam-side down in a greased 9×5 loaf pan.

Step 6: Second Rise
Cover loosely and let rise for 45–60 minutes, or until the loaf is puffy and has risen about 1 inch above the rim of the pan.

Step 7: Bake the Bread
Preheat oven to 350°F (175°C).
Brush the top of the loaf with milk or a beaten egg for a golden finish.
Bake for 30–35 minutes until the top is deep golden brown and the loaf sounds hollow when tapped.
If browning too quickly, cover with foil during the last 10 minutes.

Step 8: Cool & Slice
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice with a sharp bread knife to reveal the swirl.

Tips for Perfect Chocolate Swirl Milk Bread
Use Bread Flour – For a light and chewy texture.
Knead Well – Develops the gluten needed for a fluffy rise.
Let Tangzhong Cool – So it doesn’t affect yeast activation.
Swirl Evenly – Spread the chocolate paste thinly and roll tight.
Cool Completely – Slicing too soon may smush the crumb.

Serving Suggestions
Toasted with Butter – Simple and indulgent.
French Toast – Slice thick for the best French toast ever.
With Nut Butter – Almond or peanut butter pairs perfectly.
For Dessert – Add a scoop of vanilla ice cream and drizzle of chocolate sauce.
Tea Time Treat – Serve with a hot drink for a cozy snack.

How to Store & Freeze

Storing:
Room Temp: Keep in an airtight container for 3 days.
Refrigerate: Up to 5 days, but toast before serving.

Freezing:
Slice and wrap individually, then freeze in a zip-top bag for up to 2 months.
Toast or thaw slices before serving.

Frequently Asked Questions

1. Can I use all-purpose flour?
Yes, but the texture will be slightly less chewy than with bread flour.

2. Can I knead by hand?
Absolutely—just knead for about 15 minutes until smooth and elastic.

3. Can I use Dutch-processed cocoa?
Yes, any cocoa powder will work, though natural cocoa offers a slightly more bitter contrast.

4. Is this bread sweet?
It’s subtly sweet—perfect on its own or paired with sweeter toppings.

5. Can I make this overnight?
Yes. After the first rise, refrigerate the dough overnight, then shape and rise again before baking.

Final Thoughts
Chocolate Swirl Milk Bread is a stunning loaf that’s just as delicious as it is beautiful. With a pillowy-soft crumb and elegant cocoa ribbon, it’s perfect for special occasions—or for elevating an everyday breakfast. Once you try this homemade treat, you’ll never look at bread the same way again.

Bake it soon and enjoy the magic of chocolate and milk bread in one!

Preparation Time: 25 minutes (plus rising time)
Cooking Time: 35 minutes
Cuisine: Asian-Inspired / Bakery

Nutritional Information (Per Slice, 1 of 10):
Calories: 240 | Protein: 6g | Carbohydrates: 30g | Fat: 10g | Fiber: 2g | Sugar: 6g | Sodium: 160mg

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