Prepare your tastebuds for something truly amazing. We’re talking about leopard milk bread created from the French baker Patricia Nascimento that your family, especially kids will love it.
Patricia is now sharing her recipe with the world and what’s best is that it’s super easy to prepare this delicious treat.
You just need to make one batch of vanilla dough and one batch of chocolate dough. Put the cocoa dough in the fridge, then roll it into cylinders, wrap it inside the vanilla dough and you’re done!
Put some Nutella on your slice and enjoy a slice of heaven!
Here is the easy-to-follow recipe:
Ingredients:
- 375g bread flour
- 35g sugar
- 1/2 tsp fine salt
- 1 tsp instant dry yeast
- 250g fresh cold milk
- 20g unsalted butter, room temp
For brown patches:
- 15g cocoa powder
- 10g fresh cold milk
For dark brown patches:
- 6g dark cocoa powder
- 5g fresh cold milk
Preparation:
Add the bread flour, sugar, salt, yeast and milk in a mixer and mix at low speed until it get smooth. Add the butter, then knead till dough is shiny and smooth. Remove 320g plain dough, place in another bowl and set aside to proof till double.
Add the cocoa powder and milk in the remaining plain dough, and mix well.
Remove 205g and set aside.
Add the dark cocoa powder and milk in the remaining chocolate dough, knead till smooth and set aside to proof till double.
Roll the dough into small balls.
Take the chocolate dough and roll it into flat oval shape. Then roll it like a swiss roll.
Take the dark chocolate dough and roll it into flat oval shape then cover with the chocolate dough (not fully cover).
Take the plain dough and roll it enough to cover the chocolate dough (fully cover).
Repeat the same for the rest.
Stack all dough in the prepared loaf tin. Set aside to rise about 90%. Cover with the lid to rise completely for about an hour.
Bake in a pre-heated oven at 180C for about 30 minutes.
Let it cool before serving.
Credit: http://nasilemaklover.blogspot.com/