Description
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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Ingredients
For the Tangzhong (Water Roux):
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3 tbsp bread flour
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¼ cup water
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¼ cup whole milk
For the Dough:
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2½ cups bread flour
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2 tbsp sugar
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1 tsp salt
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2 tsp instant yeast
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½ cup whole milk, lukewarm
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1 large egg
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2 tbsp unsalted butter, softened
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All of the tangzhong
For the Chocolate Swirl:
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2 tbsp unsweetened cocoa powder
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1 tbsp sugar
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1–2 tsp milk (to moisten the cocoa mixture into a soft paste)
Instructions
Step 1: Make the Tangzhong
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In a small saucepan, whisk together flour, water, and milk for the tangzhong.
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Cook over medium heat, stirring constantly, until it thickens into a smooth paste.
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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.
Notes
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.
- Prep Time: 25 minutes (plus rising time)
- Cook Time: 35 minutes
- Cuisine: Japanese-Inspired