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Asian Marble Milk Bread: A Fluffy and Swirly Delight

Asian marble bread

Dairy- free, egg-free, vegan-friendly
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Prep Time 30 minutes
Cook Time 30 minutes
2 hours
Total Time 3 hours
Course Breakfast
Cuisine Japanese
Servings 1 20 cm loaf
Calories 235 kcal

Equipment

  • 20 cm loaf pan, stand mixer with hook attachment (highly recommended)

Ingredients
  

Ingredients for the starter (tangzhong)

  • 45  g (3 tbsp) bread flour
  • 240  ml  (1 cup) water

Ingredients for the dough

  • all the starter
  • 440  g (3 1/2 cups) bread flour
  • 2 g instant yeast or 1 pack active dry yeast
  • 3,5 g fine salt
  • 30  g light brown sugar
  • 45  ml  full fat soy milk room temperature
  • 100  ml  water room temperature
  • 30  g vegan butter /regular butter softened

Ingredients for the chocolate dough

  • 2 tbsp  cacao powder
  • 2 tbsp  soy milk or water

Instructions
 

Make the starter (tangzhong)

  • In a small saucepan whisk together water and flour until there are no lumps. Heat over medium heat until the mixture starts to thicken. When it reaches curd-like texture (65C degrees), remove from heat and let cool down completely before using.

Make the dough

  • In the bowl of a stand mixer( or in a large bowl if kneading by hand), combine flour, , instant yeast, sugar and salt. Whisk to combine.Add water, milk and tangzhong and knead until just combined. Cover and let rest for 5 min.After resting time, start kneading on medium- low and add butter. Keep kneading on medium-high until smooth and elastic (about 10 minutes).
  • Divide dough into one 1/3 (300g) and one 2/3 (600g) portions.
  • Shape the 2/3 portion into a ball and place into a greased bowl. Cover and set aside.
  • Add cacao powder and milk to the 1/3 portion and knead on low until completely combined. Shape into a ball, place in a greased bowl, cover and let rest until doubled in size (1h-1h30)
  • Roll out plain dough into a 20x30cm rectangle.Roll out cacao dough into a 20x15cm rectangle.
  • Place cacao dough over one half of plain dough and fold the remaining plain dough over. Roll out to into a 20×30 cm rectangle again.
  • Cut dough cross wise and stack the two doughs. Roll out to combine.Repeat two more times.
  • You should end up with a 20×30 cm dough made of several layers.
  • Cut dough into 3 equal stripes, lengthwise.
  • Roll out each stripe into a rope and braid the 3 ropes together.Fold ends under so that the bread fits the pan
  • Let rise until the bread is 3 times the size (about 45-60 min).
  • Preheat oven to 175C degrees and bake for 30 minutes. Let cool down into the pan for 15 min then cool completely on a rack.

Video

Keyword bread