Cocoa Cloud Bread
Light and airy chocolate bread with a tender, cloud-like texture. This enriched dough delivers rich cocoa flavor while staying soft and fluffy—perfect for slicing, toasting, or snacking straight from the rack.
Story
This bread earns its name from that irresistible soft, pillowy texture. The trick is in the kneading—working the dough just enough to develop gluten without overdoing it. Milk powder and butter give this loaf extra tenderness, making it ideal for lazy weekend breakfasts or afternoon tea spreads.
Ingredients
bread flour
250g
cocoa powder
15g
granulated sugar
30g
milk powder
15g
active dry yeast
3g
salt
3g
unsalted butter, softened
25g
large egg
1 (about 50g)
whole milk, warm
120ml
Instructions
1
Measure and combine dry ingredients
Weigh out all your ingredients for accuracy. Sift the bread flour, cocoa powder, milk powder, and yeast together into a large mixing bowl. Set the butter and salt aside for now—you'll add those later.
2
Mix the initial dough
In your stand mixer bowl, whisk together the egg and warm milk. Add the dry ingredients and sugar, then mix on medium speed with the dough hook for about 6 minutes. You're looking for a shaggy, rough dough that pulls away from the sides of the bowl.
3
Add fat and develop the dough
Cut the butter into chunks and add them to the dough along with the salt. Keep mixing on medium speed for another 6 minutes. The dough should become smooth, elastic, and pliable—able to stretch into a thin, translucent sheet without tearing. This is the famous 'windowpane' stage.
4
First rise
Shape the dough into a ball and drop it into a lightly oiled bowl. Cover with a damp kitchen towel and set it somewhere warm. Let it rise for about an hour, until it's roughly doubled in size.
5
Shape and second rise
Gently punch down the dough to release built-up air. Divide into portions and shape into rounds or your preferred form. Place on a parchment-lined baking sheet, cover loosely, and let rise for another 30 minutes until noticeably puffy.
6
Bake until golden
Heat your oven to 180°C (350°F). Brush the tops with milk or beaten egg for a beautiful golden crust. Bake for 20-25 minutes until the crust feels firm and sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.
