Milk Bread with a Chocolate Swirl - Parāoa Miraka Me Te Kōripo Tiakarete

A delicious slightly sweet milk bread with a chocolate swirl. Bread with the x-factor!

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Prep Time 30

Cook Time 43

Rising Time 2 15

Servings loaf

Ingredients

The Tangzhong

⅓ C miraka (milk)
⅓ C wai (water)
⅓ C (50 g) puehu parāoa kounga (high grade flour)
1 tbsp wanira (vanilla)

The Sweet Dough - Te Pokenga Reka

230 ml miraka mahana (warm milk, you should be able to hold your finger in the milk. If not, it is too hot)
¼ C huka hāura (brown sugar or white sugar will work)
8 g (1 sachet) īhi tere (instant yeast)
3 C (450 g) puehu parāoa kounga (high grade flour)
2 tsp tote (salt, fine)

The Cocoa Paste - Te Pē Kōkō

2 ½ tbsp kōkō (cocoa)
2 tbsp huka hāura (brown sugar)
2 tbsp miraka (milk)

Instructions

The Tangzhong

Add the miraka (milk), wai (water) and puehu parāoa kounga (high grade flour) in to a pot. Heat over medium heat as you whisk it until it thickens to thick paste.
Remove from the heat, add to a small bowl. Stir through wanira (vanilla). Leave in the fridge to cool as you continue with the dough.

The Sweet Dough - Te Pokenga Reka

Add the miraka mahana (warm milk) and huka hāura (brown sugar) in to a large bowl. Stir until the huka (sugar) is dissolved in to the miraka (milk).
Sprinkle over the īhi tere (instant yeast) and stir again. Leave to activate for a few minutes until frothy.
Add the puehu parāoa kounga (high grade flour), tote (salt) and the tangzhong paste in to the yeast mixture. Mix until a shaggy dough forms.
If you are kneading it by hand, add the dough to a lightly floured bench and knead for 12-15 minutes until the dough is soft and stretchy.
If you are kneading it in a mixer, knead for 10-12 minutes until the dough is soft and stretchy.
Divide the dough in to two pieces. Form one of the pieces in to a ball and place it in to a bowl. Cover with a tea towel. Use the other piece turn in to the chocolate flavour.

The Cocoa Paste - Te Pē Kōkō

Mix the kōkō (cocoa), huka hāura (brown sugar) and miraka (milk) in to a small bowl until it forms a smooth paste.
Spread out the second piece of dough in to a rectangle. Spread the pē kōkō (cocoa paste) on to it. Knead it gently for a few minutes until it is all mixed through, it should not need more flour.
Place it in a bowl and cover with a tea towel. Rise both of the pieces of dough for 1 ½ hours or until doubled in size.
Oil a loaf tin. My tin is 22 cm long, 9.5 cm wide and 10 cm high.
Once they have risen, take each piece and out roll them out to a 40 cm long rectangle.
Get the loaf tin you are using and make the rectangle 4 cm shorter than the length of the tin. My tin is 22 cm long so I made my rectangles 40 cm long and 18 cm wide. Make the cocoa dough slightly smaller than the plain one.
Place the cocoa flavoured dough on top of the plain one. Now gently roll it up in to a tight roll.
Cut the roll into 8 - 10 pieces of the dough, cutting all the way through. Keep the pieces roughly together as you do this. Cutting them like this enable you to pull the parāoa (bread) apart in to perfect slices once it is baked.
Gently hold the pieces as one log and lower them in to your prepared tin. Cover and allow them to rise for another 45 minutes.
Pre-heat the oven to 170 °C.
Bake for 43 minutes until golden. Rub a little butter on to the freshly baked bread and pull apart or cut those delicious slices you have created! Tau kē - awesome!
To make it even better, serve it warm or toasted with my whipped vanilla butter or chocolate almond butter!