Indulge in the heavenly aroma and incredible softness of this homemade . This delightful bread, inspired by the beloved Japanese milk bread, boasts a pillowy texture with swirls of rich cocoa and generous pockets of sweet chocolate chips. Perfect for breakfast, a snack, or even a decadent dessert, it's a truly special treat!
📜 Ingredients
2 ½ cups (300g) bread flour
¼ cup (50g) granulated sugar
1 ½ teaspoons instant dry yeast
½ teaspoon salt
2 tablespoons unsweetened cocoa powder
¾ cup (180ml) warm whole milk (around 105-115°F / 40-46°C)
1 large egg, lightly beaten
3 tablespoons (45g) unsalted butter, softened
½ cup (85g) halal-certified chocolate chips, plus extra for topping
📝 Instructions
- In a large mixing bowl, combine the bread flour, granulated sugar, instant dry yeast, salt, and unsweetened cocoa powder. Whisk gently to ensure all dry ingredients are well distributed.
- Add the warm milk and lightly beaten egg to the dry ingredients. Mix with a spatula or a stand mixer with a dough hook attachment until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes, or continue kneading in a stand mixer on medium-low speed for 5 minutes, until the dough comes together.
- Gradually add the softened butter, one tablespoon at a time, incorporating each addition fully before adding the next. Continue kneading for another 10-15 minutes (or 8-10 minutes in a stand mixer) until the dough is smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing).
- Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Flatten the dough into a rectangle and sprinkle the ½ cup of chocolate chips evenly over the surface. Knead lightly for a minute or two to distribute the chips.
- Divide the dough into three equal portions. Roll each portion into a small rectangle, then roll it up tightly into a log. Arrange the three logs side-by-side in a greased 9x5 inch loaf pan.
- Cover the loaf pan loosely with plastic wrap or a damp cloth and let it undergo a second rise in a warm place for 30-45 minutes, or until the dough has nearly doubled in size and looks puffy.
- Preheat your oven to 350°F (175°C). Lightly brush the top of the risen dough with a little milk or egg wash, and sprinkle with a few extra chocolate chips if desired.
- Bake for 25-30 minutes, or until the top is golden brown and the internal temperature reaches 190-200°F (88-93°C). If the top browns too quickly, you can loosely tent it with aluminum foil.
- Remove the loaf from the oven and immediately transfer it to a wire rack to cool completely before slicing and serving. Enjoy!
💡 Chef's Tips
- For an even richer chocolate flavor, consider adding 1 teaspoon of espresso powder along with the cocoa powder in step 1. It deepens the chocolate notes without making the bread taste like coffee.
- To keep your milk bread extra soft and fresh for longer, store it in an airtight container at room temperature. It's delicious on its own, toasted, or even as French toast!
