- 3/4 cup (6 oz.) whole milk
- 4 Tbsp. (53 g) butter
- 2 tsp. (8 g) yeast
- 3 Tbsp. white sugar
- 1 egg
- 2 1/4 cups (270 g) all-purpose flour
- 2/3 cup (53 g) dark cocoa powder (see notes)
- 1 tsp. (9 g) salt
In a small sauce pan, melt the butter over medium-low heat. Once it is completely melted, add the milk and heat until it is between 100 and 110 degrees. If you don’t have a thermometer, just make sure that the mixture feels lukewarm– neither hot or cold to the touch. If it is too hot, allow it to cool. Once the milk and butter have reached the correct temperature, pour them into the bowl of your stand mixer, fitted with a dough hook. Sprinkle the yeast and sugar over the top, and give it a stir. Let it sit for 5-10 minutes, or until the yeast has dissolved and become foamy. Beat in the egg with a fork. Sift the flour, dark cocoa powder, and salt into the wet ingredients and mix on low until combined. Turn the mixer up to medium, and knead for 6 – 8 minutes, or until the dough is smooth and elastic.
- I’ve used both dark and regular cocoa in this recipe, and while either works just fine, I prefer the taste and color of the dark.
- The addition of the fats (butter and milk) cocoa powder makes the kneading process take longer, so be patient! The dough will never have the kind of elasticity that a fatless dough will, but that helps give the finished product it’s soft, tender texture.
Keywords: Chocolate Sweet Dough, Chocolate Bread