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Pandan Chocolate Milk Loaf Recipe

★★★★★

4.4 from 112 reviews
  • Author: Noah
  • Total Time: 3 hours 45 minutes
  • Yield: 1 loaf (about 12 slices) 1x

Description

This Pandan Chocolate Milk Loaf is a delightful twist on traditional milk bread, featuring two distinct doughs: a fragrant pandan-infused dough and a rich chocolate milk dough. Braided together and baked to golden perfection, this loaf combines the tropical aroma of pandan with the deep flavor of cocoa, resulting in a soft, tender, and beautifully marbled bread perfect for breakfast or teatime.

Ingredients

Scale

Tangzhong

  • 40 gram Bread Flour
  • 192 gram Water

Pandan Dough

  • 160 gram Bread Flour
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Instant Dry Yeast
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Milk Powder
  • 15 gram Butter
  • 15 gram Egg (about 1/3 large egg)
  • 52 gram Pandan Extract
  • One quarter of the tangzhong

Chocolate Milk Dough

  • 320 gram Bread Flour
  • 3/4 teaspoon Salt
  • 1 teaspoon Instant Dry Yeast
  • 2 tablespoons Brown Sugar
  • 2 tablespoons Milk Powder
  • 30 gram Butter
  • 35 gram Egg (about 2/3 large egg)
  • 105 gram Milk
  • One quarter of the tangzhong
  • 1 tablespoon Unsweetened Cocoa Powder

Instructions

  1. Prepare Tangzhong: In a saucepan, whisk together 40 grams bread flour and 192 grams water until no lumps remain. Cook over medium-low heat, stirring constantly with a spatula until the mixture thickens and lines appear. Remove from heat and transfer to a clean bowl to cool.
  2. Make Pandan Dough: In the bowl of a stand mixer fitted with a dough hook, combine 160 grams bread flour, 1/4 teaspoon salt, 1/2 teaspoon instant dry yeast, 1 tablespoon brown sugar, 1 tablespoon milk powder, 15 grams butter, 15 grams egg, 52 grams pandan extract, and one quarter of the cooled tangzhong. Knead at medium speed for 12–15 minutes until the dough is elastic, tacky, but not sticky.
  3. First Proof – Pandan Dough: Place the pandan dough in a large greased bowl, cover with cling film or a kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
  4. Make Chocolate Milk Dough: In the stand mixer bowl, combine 320 grams bread flour, 3/4 teaspoon salt, 1 teaspoon instant dry yeast, 2 tablespoons brown sugar, 2 tablespoons milk powder, 30 grams butter, 35 grams egg, 105 grams milk, and one quarter of the tangzhong. Knead at medium speed for 12–15 minutes until elastic and tacky.
  5. Incorporate Cocoa Powder: Remove half of the chocolate milk dough and place it in a separate bowl to rest. Add 1 tablespoon unsweetened cocoa powder to the remaining dough in the mixer and knead until fully incorporated. Now, you have two dough portions for chocolate milk dough—one plain and one cocoa-flavored.
  6. First Proof – Chocolate Milk Doughs: Let both chocolate milk dough bowls rise in a warm place for 1 hour or until doubled in size.
  7. Shape and Braid Dough: Punch down the pandan dough, transfer it to a floured surface, and form into a 12-inch strand. Do the same for the chocolate milk dough. Braid the two strands together gently and place the braid into a parchment-lined loaf pan.
  8. Final Proof: Cover the loaf pan and proof the braided dough for another 45 minutes to 1 hour, or until doubled in size.
  9. Bake Bread: Preheat your oven to 180°C (350°F). Bake the loaf for about 30 minutes or until golden brown on top and cooked through.
  10. Cool and Serve: Remove the loaf from the oven and transfer to a wire rack to cool completely before slicing. Serve fresh and enjoy the unique pandan and chocolate flavors combined in this soft milk bread.

Notes

  • Use bread flour for best gluten development and soft crumb.
  • Ensure the tangzhong is cooled to room temperature before adding to yeast dough to avoid killing yeast.
  • The pandan extract provides fragrant aroma; adjust quantity if using homemade or concentrated extract.
  • The braided loaf can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
  • For a more intense chocolate flavor, increase cocoa powder slightly or add chocolate chips in the chocolate dough.
  • Proofing times may vary based on room temperature; look for dough doubling in size as the indication.
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Southeast Asian Fusion

Keywords: pandan bread, milk loaf, chocolate bread, pandan chocolate braid, soft milk bread, homemade bread, flavored bread, braided loaf

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Find it online: https://mealbynoah.com/pandan-chocolate-milk-loaf-recipe/