Chocolate Swirl Bread

When I was a kid, there was a local bakery which sold a two-colored white and chocolate bread loaf, a ‘chocolate swirl bread’, so to speak. We called it ‘roti kahwin’ (literally translates to ‘married bread’) at home, for some reason. This was a misnomer, as roti kahwin usually refers to two pieces of bread filled with butter and kaya.

I was feeling a little nostalgic, so I decided to try recreating it. Using the Japanese milk bread recipe by King Arthur Baking as a base, I split the dough into two and mixed in some cocoa-milk paste into one of the halves. I got the idea for shaping the loaf from a YouTube channel The Joy of Taste. This was hands-down one of the prettiest loaves I’ve ever made.

Step by Step

Making the Dough

First, make the tangzhong. In a small skillet, add the water, milk, and bread flour. Whisk to combine and remove any lumps.

Transfer to the stove and turn the heat on to low. Cook, whisking constantly, until the mixture thickens and the whisk leaves lines on the bottom of the pan, about 3 minutes. The mixture should resemble the texture of mashed potatoes.

Transfer to a small container and let cool to lukewarm.

Next, make the dough. In your mixing bowl or breadmaker pan, add the tangzhong, 115 grams of milk, the egg, sugar, and melted butter.

Add the bread flour, milk powder, yeast and salt. Be careful not to let the yeast touch the salt, as this will kill the yeast.

Mix and knead, until a smooth, elastic dough forms, 15 to 18 minutes. If using a breadmaker, transfer the pan to your machine, and start the Dough Program and let the machine finish the knead cycle.

Transfer the dough to a lightly oiled surface.

Divide the dough into 2 equal-sized pieces.

Shape one piece of dough into a ball. Set aside.

In a small bowl, add the cocoa powder and remaining 15 ml (1 tablespoon) milk. Stir until thoroughly combined.

Work the cocoa paste into the second piece of dough, until evenly combined.

Shape the chocolate dough into a ball.

Place the dough balls in lightly oiled bowls and let rest in a warm place, covered, until doubled in size, 1 hour.

Transfer the white dough to a lightly oiled surface. Gently press down the dough to let out the air. Reshape the dough into a ball. Repeat with the chocolate dough. Cover and let rest, another 15 minutes.

Creating the Chocolate Swirl

Lightly grease a 9- by 5-inch loaf pan with butter. I simply line mine with a silicone baking sheet.

After the dough has rested, roll the white dough into a 6- by 8-inch rectangle. The short edge should be facing you.

Repeat with the chocolate dough.

Stack the white dough on top of the chocolate dough.

Leaving about 2 inches of space from the top, cut 8 to 9 slits along the length of the dough.

Working with one strip at a time, twist the dough 3 or 4 times.

Stretch out the top part of the dough to the same width as the twisted parts.

Then, starting from the bottom, roll the dough tightly upward.

Place the roll in the loaf pan. Cover and let rise, another 40 minutes.

Towards the end of the rest time, preheat the oven to 180 degrees C (fan 160 degrees C).

Sprinkle the top of the loaf with flour.

Transfer to the oven and bake, 20 minutes.

Remove the loaf from the pan immediately, and let cool on a wire rack.

Slice and enjoy!