I am coming to you with a weekend project that is as delightful to make as it is to eat.
Sure, I might be a little bias considering that few things bring me as much joy as kneading, rolling, and manipulating dough into plump little golden loaves, but truly, this project is a fun one!
We begin with my favorite dough. This dough is a formula that I have adapted and re-adapted more times than I can count. I love it for its smooth sheen and its tender bake.
These are the words you speak if you spend enough time elbow-deep in flour.
This fool-proof multipurpose dough is filled with a paste comprised of butter, cocoa powder, espresso powder, and sugar. It’s the good stuff.
If you cannot find espresso powder at your favorite grocery store, this is my favorite brand!
After the mixture has been spread over the dough, the loaves are rolled and twisted and set in a warm, dry place to proof.
As all your hard work slowly proves itself in the form of plump, risen loaves, you can bask in the glory of a job well done and a breakfast, or snack, soon to come.
Now is the time to soften yourself a stick or two of salted butter and preheat the oven.
These loaves will bake to a fairly dark color as the dough and its filling are rich in sugar, so try not to worry prematurely. Watch closely and be patient. The baking time should fall between 25-30 minutes, but if you want to be precise, an instant-read thermometer is key.
After the loaves have cooled and the coffee has been brewed, it is time to serve.
This recipe makes two loaves, so invite friends or share with a neighbor. Either way, you are guaranteed popularity and accolades - the unwavering rewards of a good baker.
There’s no baking like fall baking.
Espresso Chocolate Breakfast Bread
makes two loaves
FOR THE DOUGH
15 ounces bread flour, plus extra for rolling
1 tablespoon + 1 teaspoon active dry yeast
1/3 cup granulated sugar
8 ounces milk, warmed (80-90 degrees F)
2 large eggs, whisked
1 teaspoon kosher salt
2 ounces unsalted butter, softened
Combine flour, yeast, sugar, milk, eggs in the work bowl of your stand mixer; sprinkle the salt on top. Using the paddle attachment, mix the mixture on medium speed for 1 minute.
Scrape the paddle attachment and allow the mixture to rest for 15 minutes.
Switch to the paddle attachment and add the softened butter to the bowl. Beat on medium speed for eight minutes; until the dough is smooth and elastic. The dough will still be quite sticky.
Spray a large bowl with nonstick spray and transfer the dough to the bowl. Spritz the top of the dough with more nonstick spray and cover the bowl with plastic wrap.
Place in a warm, dry place for 1 hour, or until doubled in size. Just before the dough has finished rising, prepare the filling.
FOR THE FILLING
1 1/2 tablespoons espresso powder
1/4 cup cocoa powder
1 cup granulated sugar
6 tablespoons unsalted butter, melted and cooled slightly
In a small bowl, stir together espresso powder, cocoa powder, granulated sugar, and melted butter.
Coat two loaf pans with a layer of nonstick spray.
Turn the dough out onto a clean, dry surface dusted with flour. The dough will be very soft and sticky, so work gently. Sprinkle the top of the dough with a bit more flour and roll out onto a 12x14 rectangle.
Sprinkle the prepared filling over the surface of the dough and press it in gently.
Roll the dough up widthwise, pinching to seal the edges and forming a thick rope. Cut the rope in half, forming two, equal rolls. Make three diagonal slices through the very top of each roll and twist the dough before placing each into one of the prepared loaf pans.
Cover the pans with plastic wrap and set in a warm, dry place to proof for 40 minutes.
Preheat oven to 375 degrees F.
Bake the loaves for 25-30 minutes; until the loaves are deep brown in color and the internal temperature reads at least 200 degrees F in an instant-read thermometer.
Allow the loaves to cool completely before slicing and serving.
Cover with plastic wrap and store in a cool, dry place for up to 3 days.