How to Make Fluffy Milk Bread with Cinnamon Chocolate Swirl

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while still adding moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and suitable for lactose intolerance.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bar chopped

Dark chocolate has less sugar and can be more cost-effective.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal is a great vegan substitute for binding.

Prepare the tangzhong by mixing 120g milk and 20g bread flour and heating until thickened.

In a large bowl, mix 330g bread flour, 140g milk, 1 egg, 45g softened unsalted butter, 5g instant yeast, 5g salt, and 25g sugar to form the dough.

Knead the dough until smooth and elastic, about 10 minutes.

Incorporate 15g cacao powder into the main dough.

Prepare the cinnamon paste by mixing 90g softened unsalted butter, 150g brown sugar, 40g - 80g chopped dark chocolate chips, 2-5 tsp cinnamon powder, and 15g cacao powder.

Punch down the dough and knead in the cinnamon paste mixture.

Divide the dough into portions and shape into rolls or a loaf.

Place shaped dough in a greased Pullman loaf pan and let rise again for 30-45 minutes.

Preheat the oven to 350°F (175°C).

Bake for 25-30 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens