The FLUFFIEST Marble Chocolate Milk Bread
This fluffy Marble Chocolate Milk Bread is super delicious and the perfect breakfast! I get asked to share my mom’s homemade Milk Bread at least five times a day – it’s my most HIGHLY requested recipe! It’s soft, tender, rich, AND chocolatey. Pair it with my Homemade Strawberry Syrup for breakfast, or use it as a base for an easy Air Fryer Bread Pudding Dessert. Let’s make my mom’s Chocolate Milk Bread together!
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Baking Milk Bread with My Mom Weekly
I made 5 different kinds of Asian Bread with my mom from ONE BASE DOUGH. It is almost back to school season, and one of my happiest memories growing up was eating my mom’s homemade Asian bread while walking to school. She’d baked every weekend for as long as I could remember, and I swear, it’s better than any store-bought bread. After leaving home for college, I started missing that homemade taste, so I picked up my mom’s weekly ritual for myself.
This week, I baked so many different kinds of breads with my mom, including the classic Milk Bread, Chinese Hot Dog Bun, and of course, Marble Chocolate Milk Bread.
Marble Chocolate Milk Bread Ingredients
Tangzhong:
- 2 tbsp All-Purpose Flour
- ½ cup Water
Milk Bread:
- 1 ¼ cups All-Purpose Flour
- 1.5 tbsp Sugar
- ¼ tsp Salt
- ½ tsp active dry yeast
- ½ Egg beaten
- 30 ml Milk
- 25 ml Water
- 1 tbsp Butter room temperature
Chocolate Milk Bread:
- 1 ¼ cups All Purose Flour
- 1.5 tbsp Sugar
- ¼ tsp Salt
- ½ tsp active dry yeast
- ½ Egg beaten
- 35 ml Milk
- 30 ml Water
- 3 tablespoons cocoa powder
- 1 tbsp Butter room temperature
Egg Wash:
- 1 Egg Yolk
- 2 tbsp Milk
Tangzhong: The Secret Ingredient To Fluffy Milk Bread
Why is homemade Asian bread is so fluffy and soft? The secret is “Tangzhong.” It is a roux made with flour and water that helps keep the bread extra moist and soft when added to your dough. With Tangzhong, your Milk Bread will come out perfect every time.
Before adding this not-so-secret ingredient into your dough, make sure it’s fully cooled. To help you save some time, you can make it the night before and keep it in the fridge until you’re ready to bake.
Customizing Milk Bread Flavors
The best part about making homemade Asian bread at home is that you can customize it with anything you like! I like adding different flavors such as cocoa powder, matcha powder, or beetroot to make flavors of swirled bread. Today we’re adding cocoa powder to flavor our chocolate milk bread dough.
How To Make Chocolate Milk Bread
Making Tangzhong
- Mix two tablespoons of flour and ½ cup of water. Once combined, bring it to a simmer.
- Simmer on medium heat for 3-4 minutes or until it thickens and becomes a roux.
- Remove from heat and store in an air-tight container in the fridge for 2 hours or until it has thoroughly cooled down. You can prepare the step the night before to save time.
Milk Bread Dough
- Add flour, sugar, salt, yeast, egg, milk, chilled tangzhong, and water in a stand mixer. Mix until thoroughly combined; this will take around 10 minutes; the dough may seem sticky at first, but keep mixing until it is thoroughly combined.
- Next, add in room temperature butter, turn on the stand mixer, and mix for another 10-15 minutes or until combined. You can check if the dough is ready by stretching the dough; it should be elastic and see-through. Refer to Youtube Video to get a sample of how to test the dough.
- Once the dough is smooth and no longer sticky, form it into a ball, cover it with a damp towel, and let it rest for 1 hour or until it doubles in size.
Chocolate Milk Bread Dough
- Repeat all the above steps, but in step #1, add the chocolate powder.
Combine and Bake
- Punch out all the air bubbles, then cut both doughs into two even pieces.
- Working with the milk bread dough first, roll it out to around 7 x 9”. Keep rolling to ensure there are no air bubbles.
- Repeat the same with the chocolate dough, making it 1 inch smaller than the milk bread dough.
- Place the chocolate dough on top of the milk bread dough and tightly roll it in. Pinch the dough together each time it is rolled to ensure it is secured and there are no air bubbles in between.
- Repeat the same with the second dough.
- Place both dough into a container and let it rest for another 40 minutes.
- Dust flour over the bread and preheat the oven to 380F.
- Bake at 380 F for 25-30 minutes. Keep an eye to ensure the top doesn’t burn. After removing the bread from the pan and letting it rest on its side for 10 minutes, it stays fluffy.
I’m not the best at baking, but My Mom’s recipes make it so easy!
The FLUFFIEST Marble Chocolate Milk Bread
By Tiffy Cooks
Ingredients
Tangzhong:
- 2 tbsp All-Purpose Flour
- ½ cup Water
Milk Bread:
- 1 ¼ cups All-Purpose Flour
- 1.5 tbsp Sugar
- ¼ tsp Salt
- ½ tsp active dry yeast
- ½ Egg beaten
- 30 ml Milk
- 25 ml Water
- 1 tbsp Butter room temperature
Chocolate Milk Bread:
- 1 ¼ cups All Purose Flour
- 1.5 tbsp Sugar
- ¼ tsp Salt
- ½ tsp active dry yeast
- ½ Egg beaten
- 35 ml Milk
- 30 ml Water
- 3 tablespoons cocoa powder
- 1 tbsp Butter room temperature
Egg Wash:
- 1 Egg Yolk
- 2 tbsp Milk
Instructions
Tangzhong
- Mix two tablespoons of flour and ½ cup of water. Once combined, bring it to a simmer.
- Simmer on medium heat for 3-4 minutes or until it thickens and becomes a roux.
- Remove from heat and store in an air-tight container in the fridge for 2 hours or until it has thoroughly cooled down. You can prepare the step the night before to save time.
Milk Bread Dough:
- Add flour, sugar, salt, yeast, egg, milk, chilled tangzhong, and water in a stand mixer. Mix until thoroughly combined; this will take around 10 minutes; the dough may seem sticky at first, but keep mixing until it is thoroughly combined.
- Next, add in room temperature butter, turn on the stand mixer, and mix for another 10-15 minutes or until combined. You can check if the dough is ready by stretching the dough; it should be elastic and see-through. Refer to Youtube Video to get a sample of how to test the dough.
- Once the dough is smooth and no longer sticky, form it into a ball, cover it with a damp towel, and let it rest for 1 hour or until it doubles in size.
Chocolate Milk Bread Dough:
- Repeat all the above steps, but in step #1, add the chocolate powder.
Final Steps:
- Punch out all the air bubbles, then cut both doughs into two even pieces.
- Working with the milk bread dough first, roll it out to around 7 x 9”. Keep rolling to ensure there are no air bubbles.
- Repeat the same with the chocolate dough, making it 1 inch smaller than the milk bread dough.
- Place the chocolate dough on top of the milk bread dough and tightly roll it in. Pinch the dough together each time it is rolled to ensure it is secured and there are no air bubbles in between.
- Repeat the same with the second dough.
- Place both dough into a container and let it rest for another 40 minutes.
- Dust flour over the bread and preheat the oven to 380F.
- Bake at 380 F for 25-30 minutes. Keep an eye to ensure the top doesn’t burn. After removing the bread from the pan and letting it rest on its side for 10 minutes, it stays fluffy.
Bitte, bitte alle Rezepte auch mit Gramm Angaben teilen, dass wäre so toll!
Grüße,
Jesse-Gabriel
Super flavorful and sooo soft. Thank you for the recipe:)
If I wanted to do a matcha flavoured milk bread – would it be a 1:1 ratio?
Hi Jyo! Yes, replace the cocoa powder with matcha powder with a one to one ratio!
Tiffy