Chocolate Swirl Bread



Recipe largely adapted from Ah Tze’s blog

Recipe for 65C Tangzhong
50g bread flour
250ml water

1. Add flour to water in a pot, and cook on low-medium fire, keep stirring until it thickens into what looks like porridge and coating the back of your ladle. The whole process takes about 2 minutes so do not walk away! Set aside to cool.

Main dough:

300g bread flour
6g instant dry yeast
30g sugar
4g salt
24g milk powder
30g unsalted butter
water as needed, add 1 tablespoon at a time!

Chocolate paste:
6g unsweetened cocoa powder
6g water – I add more as it was too dry to form a paste


Ready to bake

1. Add tangzhong and all ingredients except the water and butter in a bowl, gradually add 1/4 of the water and knead,  watch the dough, if still too dry, add a tablespoon of water at a time until you get a soft pliable dough.  Discard the balance of water. Add the butter at this stage and continue kneading until dough is elastic and pulls away from bowl. Divide the dough roughly into 3/4 and 1/4 portions. To the 1/4 portion, add in chocolate paste, knead until well-blended.
2. Cover both dough and  proof until doubled in size.
3. Punch down the doughs, roll back into balls and rest for 10 minutes, covered.
4. Roll out the chocolate dough into a rectangle shape 18x12cm (7 x 5″). Roll the white dough into a rectangle shape 20x15cm (8×6″). Place the chocolate dough on top of the white dough and fold the extra 1″ white dough over the chocolate dough for all sides. The chocolate dough should be well inside the plain dough.
5.  Pat it flat so that it’s easier to roll out next.
6.  Roll the dough into a rectangle shape, and fold the dough in three lengthwise.
7.  Turn the dough 90 degrees and repeat step 6.  Roll the dough out into a rectangle and fold over into threes.  Turn and repeat.
8. Finally, roll out dough into 30x20cm (12×8″). Cut it into three strips and plait it together. Place the dough into a greased load tin with measurement of about 8 x 4.5″. Cover with a damp cloth and allow to  proof for another 30 mins or until 80% full.
9. Bake at 180C for 35-40 mins. Unmold immediately and cool on rack.




  1. Rachel said


    Liked by 1 person

  2. :) said

    Is there an order to add the dry ingredients, since its active dry yeast?

    Liked by 1 person

    • jeannietay said

      no, but I have always put in the yeast last, right at the top of the flour:)


  3. Yvonne said

    Hi Jeannie, do you have any step by step photo show how you fold into such a beautiful swirl bread. Thanks from Yvonne!


    • jeannietay said

      Afraid not, but you can just fold it anyhow, the swirl will turn out fine:D


  4. linda ang said

    Hi….may I know…are you using as all the tangzhong ?


    • jeannietay said

      Yes, all the tangzhong but not the water! You don’t need much water at all, so use it a tablespoon at a time.


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