• Grain and Beauty

Leopard Print Milk Loaf

Updated: Jul 11, 2020



Servings: 1 loaf

Prep Time: 15 mins

Cook Time: 40 mins

Rising time 1 hour 30 min

Total Time: 2 hrs 25 mins



Ingredients:

- 2 1/2 cup all-purpose flour

- 11/4 tsp Instant yeast

- 1tbsp sugar

- 1/2 tsp salt

- 2 tbsp oil

- 1/2 cup lukewarm milk

- 1/2 cup lukewarm water

- Butter for brushing


The Prints:


Lighter Dough:

- 1 tbsp cocoa powder

- 1 tbsp milk


For The Darker Dough:

- 2 tbsp cocoa powder

- 1/2 tsp instant coffee powder

- 1 1/2 tbsp milk


Method:

In a bowl add all-purpose flour, sugar, instant yeast and salt. Mix all dry ingredients well. Now add milk and water, and make a soft dough out of it.

(Tip: Milk and Water should be lukewarm)


Now grease kitchen counter with some oil and knead the dough for about 15-20 mins by adding little oil at a time. Kneading is essential for getting the spongy texture.


Now divide the dough into two. Place one half in a bowl and cover with cling wrap and set it aside for 1 hour for proofing.


Divide the remaining dough again into two.


Then mix cocoa powder and milk for getting lighter dough. Add this paste to the one portion and knead it well until incorporated. Place this lighter dough in a bowl and cover with cling wrap and keep it aside for proofing.


Now mix the cocoa powder, coffee and milk for the darker dough. Add it to the remaining dough and knead well until incorporated. Place this dough in a separate bowl and cover it with cling wrap. Keep this dough for 1 hour for proofing as well.


It normally takes 1 hour for the dough to rise.


After one hour, remove the dough from the bowls, deflate them and divide each into 7 equal portions.


Take one portion of the lighter dough and roll it out into a log of 5 inches length.


Now take the darker dough, roll it into a cylinder of 5 inches long and then with a rolling pin roll it into a thin rectangular disc.


Place the lighter roll inside the disc and bring the sides of the darker disc together to cover the log.


Pinch the ends.


Now roll the white dough into a 5-inch log and then roll it into a rectangular disc. Place the already prepared darker log in the white disc and now bring the sides of the white dough together to seal the darker log inside the white log.


Prepare all the seven logs like this. Roll each log to the length of the tin. Arrange all the logs inside the tin. Cover and set it aside for 30 minutes.


Preheat the oven to 350 degrees Fahrenheit.


Brush the top of the loaf with butter and bake in the lower rack in the preheated oven for 30 minutes.


After 30 mins uncover the top of the loaf tin and bake it for another 10 mins or until the top becomes golden brown.


Remove the loaf from the oven and gently remove the loaf from the tin, cover this loaf with a damp cloth.


Allow it to cool completely before slicing.


Slice it and serve with a hazelnut spread.


Tips:

If the dough is sticky you can add 1-2 tbsp extra flour not more than that.


In this recipe, I used instant yeast You can use instant dry yeast also, only you have to prove it for 10 mins.

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