Chocolate Swirl Milk Bread

Soft, fluffy, and marbled with rich chocolate, Chocolate Swirl Milk Bread is a gorgeous treat that’s just as delicious as it looks. This Japanese-inspired milk bread (or shokupan) gets its ultra-tender crumb from a simple tangzhong (water roux), while the cocoa swirl adds a ribbon of deep, bittersweet flavor throughout. Perfect for breakfast, dessert, or afternoon tea, this bread is a true showstopper.

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Why You’ll Love This Recipe
Ultra-Soft Texture – Thanks to the milk bread method with tangzhong.
Beautiful Swirl – A stunning marbled interior with every slice.
Rich Cocoa Flavor – Not overly sweet, just the right balance.
Versatile – Enjoy plain, toasted with butter, or turned into French toast.
Great for Gifting – A homemade loaf that looks as impressive as it tastes.

Ingredients You’ll Need

For the Tangzhong (Water Roux):

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

For the Dough:

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

For the Chocolate Swirl:

• 2 tbsp unsweetened cocoa powder
• 1 tbsp sugar
• 1–2 tsp milk (to moisten the cocoa mixture into a soft paste)

Tools You’ll Need

• Stand mixer with dough hook (or mix and knead by hand)
• Small saucepan
• Mixing bowls
• Rolling pin
• Loaf pan (9×5-inch)
• Plastic wrap or kitchen towel
• Pastry brush (for optional egg wash)

Step-by-Step Instructions

Step 1: Make the Tangzhong

1. In a small saucepan, whisk together flour, water, and milk for the tangzhong.
2. Cook over medium heat, stirring constantly, until it thickens into a smooth paste.
3. Remove from heat and let cool to room temperature.

Step 2: Prepare the Dough
4. In the bowl of a stand mixer, combine bread flour, sugar, salt, and instant yeast.
5. Add the lukewarm milk, egg, softened butter, and cooled tangzhong.
6. Mix on low until a dough forms, then knead on medium for 10–12 minutes until smooth and elastic.
7. Cover and let rise in a warm place for 1 to 1½ hours, or until doubled in size.

Step 3: Make the Chocolate Paste
8. In a small bowl, mix cocoa powder, sugar, and milk to form a soft, spreadable paste. Set aside.

Step 4: Roll & Swirl
9. Punch down the dough and turn it out onto a lightly floured surface.
10. Roll into a rectangle (about 9×12 inches).
11. Spread the chocolate paste evenly over the dough, leaving a ½-inch border.
12. Roll the dough tightly into a log, jelly-roll style.
13. Slice the log lengthwise down the middle to expose the swirl.
14. Twist the two halves together, keeping the cut sides up, and tuck the ends.
15. Place into a greased or parchment-lined loaf pan.

Step 5: Final Proof & Bake
16. Cover loosely and let rise again for 45–60 minutes, until puffy.
17. Preheat oven to 350°F (175°C).
18. Optional: Brush the top with egg wash (1 egg beaten with 1 tbsp milk).
19. Bake for 30–35 minutes, or until golden brown and hollow-sounding when tapped.
20. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for the Best Chocolate Swirl Milk Bread
Use Bread Flour – Higher protein creates the signature stretchy, soft crumb.
Don’t Rush the Kneading – Proper kneading gives the bread structure and spring.
Keep Chocolate Paste Soft – Too dry and it will tear the dough; too wet and it will leak.
Let It Cool – Resist slicing too soon to preserve the fluffy texture.
Experiment – Add cinnamon or espresso powder to the cocoa for a twist.

Serving Suggestions
Toasted with Butter – A simple and luxurious breakfast.
Nut Butter Spread – Almond or hazelnut spread makes it extra indulgent.
French Toast – Slice thick for an extra-special morning treat.
Bread Pudding – Use day-old slices for a decadent dessert.
Gift Loaf – Wrap in parchment and tie with twine for a beautiful edible gift.

How to Store & Reheat

Storing:

• Room Temp: Store in a sealed container for up to 3 days.
• Refrigerate: Up to 1 week, though the texture may firm slightly.

Freezing:

• Wrap tightly in plastic wrap and foil. Freeze for up to 2 months.
• Thaw at room temp or microwave individual slices.

Reheating:

• Toast or microwave slices briefly for a warm, soft texture.

Frequently Asked Questions

1. Can I use all-purpose flour?
   Yes, but the texture may be slightly less chewy and soft.
2. What’s the difference between tangzhong and regular dough?
   Tangzhong keeps the bread softer for longer by holding moisture.
3. Can I add chocolate chips?
   Absolutely! Sprinkle a handful over the chocolate layer before rolling.
4. Can I make this dairy-free?
   Use non-dairy milk and plant-based butter. Results may vary slightly.
5. Can I make it without a stand mixer?
   Yes. Knead by hand for 15–18 minutes until dough is smooth and elastic.

Final Thoughts

Chocolate Swirl Milk Bread is as lovely to look at as it is to eat. With its soft texture, rich cocoa ribbon, and stunning marbled look, it’s a delicious and versatile loaf that’s just the right blend of indulgent and comforting. Whether for brunch, dessert, or gifting, it’s a bakery-worthy bake made right at home.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see your swirls.
Preparation Time: 25 minutes (plus rising time)
Cooking Time: 35 minutes
Cuisine: Japanese-Inspired

Nutritional Information (Per Slice – based on 10 slices):
Calories: 230 | Protein: 6g | Carbohydrates: 32g | Fat: 8g | Fiber: 1g | Sodium: 180mg

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