Chocolate Swirl Milk Bread

Soft, fluffy, and marbled with ribbons of rich cocoa, this Chocolate Swirl Milk Bread is the perfect fusion of light Asian-style milk bread and decadent chocolate. With a tender crumb and just the right hint of sweetness, it’s ideal for breakfast, snacking, or dessert. Slice it up and enjoy it toasted with butter, turned into French toast, or savored all on its own.

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Why You’ll Love This Recipe
Light & Pillowy – Classic milk bread texture with a soft bite.
Beautiful Swirl – Eye-catching chocolate marbling in every slice.
Just Sweet Enough – Subtle sweetness makes it versatile.
Perfect for Toasting – Amazing with a smear of butter or jam.
Freezer-Friendly – Bake ahead and freeze for later cravings.

Ingredients You’ll Need

For the Tangzhong (starter paste):

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

For the Dough:

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

For the Chocolate Swirl:

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

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

Step-by-Step Instructions

Step 1: Make the Tangzhong
In a small saucepan, whisk together flour, milk, and water.
Cook over medium heat, stirring constantly, until thick and smooth like a paste (about 2–3 minutes).
Let cool slightly before using.

Step 2: Make the Dough
In a large mixing bowl or stand mixer, combine bread flour, sugar, salt, and yeast.
Add egg, warm milk, and cooled tangzhong. Mix on low until combined.
Add softened butter and knead for 10–15 minutes until the dough is smooth and elastic.
It should pull away from the sides but still feel soft and slightly tacky.

Step 3: First Rise
Cover the dough with a towel or plastic wrap.
Let rise in a warm place for 1–1.5 hours, or until doubled in size.

Step 4: Prepare the Chocolate Paste
In a small bowl, mix cocoa powder, sugar, milk, and melted butter until smooth.
Set aside.

Step 5: Roll and Swirl
Punch down the risen dough and turn it out onto a lightly floured surface.
Roll into a rectangle, about 8×14 inches.
Spread the chocolate paste evenly over the dough.
Roll up the dough tightly, starting from the short side, like a jelly roll.
Place seam-side down in a greased loaf pan.

Step 6: Second Rise
Cover and let rise for 45–60 minutes, until puffy and nearly doubled in size.

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 shine.
Bake for 30–35 minutes until the top is golden brown and the loaf sounds hollow when tapped.
If the top browns too quickly, tent 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.
Cool completely before slicing to reveal the beautiful chocolate swirl.

Tips for the Best Chocolate Swirl Milk Bread
Use Bread Flour – Gives the bread its signature chewy softness.
Tangzhong Matters – This paste keeps the bread ultra soft and moist for days.
Knead Well – Proper gluten development creates a smooth, fluffy texture.
Cool Before Slicing – Cutting hot bread can make it gummy.
Customize – Try adding cinnamon, chopped nuts, or espresso powder to the swirl.

Serving Suggestions
Toasted with Butter – Simple and satisfying.
With Nutella or Jam – For double chocolate or fruity flair.
French Toast – Slice thick and dip in egg custard for a dreamy breakfast.
Bread Pudding – Use leftover slices for a decadent dessert.
Mini Sandwiches – Slice thin and layer with peanut butter or cream cheese.

How to Store & Freeze

Storing:
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerate: Store for up to 5 days, but reheat before serving for best texture.

Freezing:
Slice and wrap in plastic, then freeze in a zip-top bag for up to 2 months.
Toast or warm in the oven straight from frozen.

Frequently Asked Questions

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

2. Can I make this without a mixer?
Yes—knead by hand for 15–20 minutes until smooth and elastic.

3. Can I make mini loaves or rolls?
Absolutely. Just adjust the baking time down to 15–20 minutes.

4. Is this bread very sweet?
It’s subtly sweet. You can add more sugar or chocolate chips for a dessert-style loaf.

5. Can I skip the egg?
You can substitute with 3 tbsp yogurt or applesauce, but texture may change slightly.

Final Thoughts
Chocolate Swirl Milk Bread is the kind of recipe that feels special yet simple—a perfect balance of cozy and elegant. With its soft crumb and rich cocoa marbling, it’s a treat that can start your day or end your meal with a smile. Whether you bake it for loved ones or just for yourself, one slice will never be enough.

Try it soon and swirl your way into a new baking favorite!

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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