Chocolate Roll Bread
Soft, pillowy bread swirled with rich chocolate dough — easy to make at home and perfect for breakfast, snacks, or dessert.
Ingredients
For the base dough:
- 750 g flour
- 200 ml warm milk
- 200 ml warm water
- 50 ml liquid oil
- 50 g butter
- 2 eggs 1 yolk reserved for brushing
- 100 g powdered sugar
- 10 g powdered yeast
- 1/2 tsp salt
For the chocolate dough:
- 2 tbsp cocoa powder
- 5 tbsp milk
Instructions
- Sift the flour into a large bowl and shape it into a well. Add the yeast and powdered sugar to the center.
- Pour in the warm milk and warm water. Let sit for 5 minutes to activate the yeast.
- Add the oil, butter, eggs, and salt. Knead until you get a soft, smooth dough that doesn't stick to your hands.
- Divide the dough into two equal portions.
- Into one portion, knead in the cocoa and milk until smooth and evenly colored.
- Cover both portions and let rise for 20–25 minutes.
- Roll the plain dough into a 60×40 cm rectangle on a lightly floured surface.
- Roll out the chocolate dough and spread it over the plain dough (lightly brush with water first so the layers stick).
- Roll the dough up tightly into a log, then slice and twist or braid if desired.
- Place into a 25×25 cm mold, cover, and let rise for 30 minutes.
- Brush the top with the reserved egg yolk.
- Bake at 160°C (320°F) until deep golden brown. Test with a skewer — it should come out clean.
Notes
- Store at room temperature for 2–3 days, refrigerate for up to 6 days, or freeze for up to a month.
- For an overnight proof, let the dough rise in the fridge and bring it to room temperature before shaping.