Mocha Cream Bread Recipe

Warm liquids and activate yeast

Warm the milk and water together until lukewarm (about 100–110°F / 38–43°C). In a small bowl, stir the instant yeast and 1 tablespoon of the granulated sugar into the warm liquid. Let sit 5–7 minutes until foamy.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the flour, remaining granulated sugar, and salt.

Combine wet and dry

Add the foamy yeast mixture, eggs, and vanilla to the dry ingredients. Mix on low speed until a shaggy dough forms, about 2 minutes.

Incorporate butter

With mixer running on medium-low, add the softened butter a tablespoon at a time, allowing each addition to incorporate before adding the next. Continue mixing 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If mixing by hand, knead on a lightly floured surface for 10–12 minutes, incorporating the butter gradually.

First rise

Shape dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Make the mocha paste while the dough rises: in a small bowl, whisk together cocoa powder, powdered sugar, and instant espresso powder. Add softened butter, hot water, and vanilla. Stir until smooth and spreadable. If too thick, add an additional teaspoon of hot water; if too loose, add a bit more powdered sugar. Set aside at room temperature.

Whisk espresso powder into the heavy cream to dissolve. In a chilled mixing bowl, beat heavy cream until it begins to thicken. Add mascarpone, powdered sugar, and vanilla, then continue to whip until soft peaks form and the mixture holds shape but is still spreadable. Transfer to the fridge until ready to use. (Do not overwhip; stop at soft-medium peaks.)

Roll out dough

Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll into a 12x10-inch rectangle (about 1/4-inch thick).

Spread mocha paste

Evenly spread the mocha paste over the rectangle, leaving a 1/2-inch bare border along one long edge to help seal.

Add coffee cream

Spoon dollops of the chilled coffee cream along the center third of the rectangle in a single line (leaving margins at both ends). Use a spatula to gently smooth but do not press the cream all the way through the dough—keep it as a soft ribbon.

Roll and shape loaf

Starting from the long edge opposite the bare border, tightly roll the dough into a log, sealing the bare border with a pinch. Tuck the ends under to create a neat loaf. Option A: Place the log seam-side down in a greased 9x5-inch loaf pan. Option B (for a swirl loaf): Cut the log in half lengthwise, twist the two halves with cut sides up and braid them, then place in a 9x5 pan.

Second rise

Cover the pan loosely with plastic wrap and let rise until the dough reaches just above the rim of the pan, about 45–60 minutes (or up to 90 minutes in a cooler environment).

Preheat and egg wash

Preheat the oven to 350°F (175°C). Whisk the egg and milk together to make the egg wash. Brush the risen loaf gently with the egg wash and optionally sprinkle coarse sugar on top.

Bake

Bake on the center rack for 30–35 minutes, or until the top is deep golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the top browns too quickly, tent with foil for the last 10 minutes.

Cool and rest

Remove loaf from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack and cool at least 1 hour before slicing to allow the mocha cream ribbon to set and the crumb to finish steaming.