Chocolate Leopard Milk Bread
Ingredients
- 3 tbsp of cornstarch
- 1 cup of cold milk
- 1 tbsp of traditional yeast
- ⅓ cup + 2 tbsp of granulated sugar
- 4 tbsp of unsalted butter, melted and cooled
- 1 tsp of vanilla extract
- 1 tsp of kosher salt
- 3 cups of bread flour
- 2 tbsp of cocoa powder
- 1 tbsp of milk
- 2 tsp of cocoa powder
- 1 tsp of milk
Bread Dough:
Dark Chocolate Paste:
Light Chocolate Paste:
PRODUCTS
Instructions
- In a small saucepan add cornstarch to milk and stir until dissolved. Heat mixture on medium low heat until just warm to the touch. Do not boil. Pour into the bowl of a stand mixer and add yeast and 2 tbsp of sugar. Using the dough hook, gently stir to combine. Let sit for 5-7 minutes or until frothy.
- Add remaining sugar, butter, vanilla and salt and mix on medium low speed. Add in flour ½ cup at a time. Turn up the speed to medium and knead the dough for 3-5 minutes.
- The dough should be slightly tacky in texture. Let rest for 10 minutes.
- While your dough rests, prepare your dark and light chocolate pastes. In 2 small bowls, mix the cocoa powder with the milk until a paste forms. Set aside.
- After 10 minutes, turn the mixer to high and knead for 8 minutes. The dough should be pulling away from the sides of the mixer and have a smooth elastic finish.
- Pour dough out onto a lightly floured surface. Cut into 2 equal pieces. Roll one half into a ball, cover and set aside. This is your white dough. Cut the second half into 2 pieces. Knead one half with the dark chocolate paste and the other with the light chocolate paste. Keep kneading until fully incorporated and roll into a ball. You should now have 1 large white dough ball, 1 small dark chocolate dough ball and 1 small light chocolate dough ball. Keep all balls covered in bowls for a second rise, approx. 1 hour.
- Remove the dark chocolate dough and divide into 7 pieces. Roll each piece into logs approx. 7” in length. Cover and repeat the same process for the light chocolate and white dough. You should now have 21 logs.
- Using a rolling pin, take 1 dark chocolate log and flatten into an oval shape. Place 1 light chocolate log on top of the dark chocolate oval. Roll up the dark oval over the light log. These will be the “spots” in your bread so the dark chocolate doesn’t have to completely cover the entire light chocolate log. Cover your wrapped log and repeat for remaining chocolate logs.
- You should now have 7 wrapped chocolate logs and 7 white logs.
- Using the same wrapping method, roll out 1 white log into a flattened oval. Note, make sure the the oval is wide enough to completely wrap over the chocolate logs. Place your chocolate log on top and wrap the entire chocolate log. Pinch the seam along the side to ensure it doesn't open up. Roll out the length of the log until doubled, approx 14” long. Cover and repeat for remaining logs.
- Lightly grease your pullman loaf pan.
- Cut each log in half so you should now have 14 logs.
- Stack the logs into the loaf pan, alternating cut ends.
- Cover and place in a warm area to double in size, approx. 1 hour.
- Preheat the oven to 375°F.
- Turn down heat to 350°F and bake for 30-40 minutes or until golden brown.
- Place the loaf pan on a wire rack for 10 minutes.
- Remove the bread from the pan and let rest for an additional 15 minutes.
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