Mocha Cream Bread Recipe

Warm the milk and water together to about 105–110°F (40–43°C). They should feel warm but not hot. If you don't have a thermometer, they should be noticeably warmer than room temperature but comfortable to the touch.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if kneading by hand), combine 1 cup of the flour, instant yeast, and 1/4 cup sugar. Pour in the warm milk and water and beat briefly to combine.

Add the egg and 4 tablespoons softened unsalted butter. Mix on low speed until incorporated.

Add remaining flour (about 2.5 cups) and the salt. Knead on medium speed for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If the dough is too sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time. If too dry, add up to 1 tablespoon water.

Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

While the dough rises, make the coffee cream. In a small bowl whisk together the cornstarch and 2 tablespoons of the milk from the 1/2 cup to make a slurry so there are no lumps.

In a small saucepan combine the remaining milk (rest of the 1/2 cup) and the heavy cream with 1/4 cup sugar. Warm over medium heat until it just begins to steam (do not boil).

Stir the espresso powder into the warm milk mixture until dissolved. Slowly whisk in the cornstarch slurry, then continue cooking, whisking constantly, until the mixture thickens to a pudding-like consistency and coats the back of a spoon, about 2–4 minutes.

Remove from heat, whisk in 1 tablespoon unsalted butter and 1/2 teaspoon vanilla extract. Transfer the coffee cream to a bowl, press a piece of plastic wrap onto the surface to prevent a skin, and chill in the refrigerator until completely cool, at least 30 minutes.

Melt the semisweet chocolate chips and 1 tablespoon unsalted butter in a heatproof bowl over a small saucepan of simmering water (double boiler), or in 20–30 second bursts in the microwave stirring between bursts, until smooth.

If using, stir in 1 teaspoon light corn syrup to make the chocolate glossy and a bit more spreadable. Allow chocolate to cool at room temperature until slightly thickened but still spreadable.

Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle roughly 12 x 14 inches, about 1/4 inch thick.

Using a spatula, spread the chilled coffee cream in an even layer over the dough leaving a 1/2-inch border on one long edge. If the cream is very stiff, let it sit 5–10 minutes at room temperature or briefly whisk to loosen.

Spoon or drizzle the cooled chocolate in lines over the coffee cream. Use the back of a spoon or an offset spatula to gently swirl the chocolate into the coffee cream — you want visible ribbons of chocolate, not fully blended color.

Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam to seal and tuck the ends under to create a tidy loaf shape.

Place the roll seam-side down into a greased 9 x 5-inch loaf pan. Cover loosely with plastic wrap or a towel and let rise in a warm place until the loaf puffs and is slightly domed above the rim, about 35–50 minutes. Meanwhile preheat the oven to 350°F (175°C) about 20 minutes before baking.

Whisk together the egg yolk and 1 tablespoon milk to make an egg wash. Gently brush the top of the risen loaf with the wash. Sprinkle coarse sugar on top if using.

Bake in the preheated 350°F (175°C) oven for 28–35 minutes, or until the loaf is golden brown and sounds hollow when tapped, and an instant-read thermometer inserted into the center registers about 190–195°F (88–90°C). If the top browns too quickly, tent with foil for the last 10 minutes.

Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Carefully transfer the bread to a wire rack and let cool completely (at least 1 hour) before slicing so the coffee cream filling sets and slices cleanly.