Chocolate Cream Cheese Killer Toast Bread

Author: Anita Jacobson

Courses: Bread

Cuisines: Chinese

Prep Time: 45 mins

Cook Time: 30 mins

Total Time: 1 hour 15 mins

Serves: 16

Ingredients

• 120 gram warm milk (38 Celsius/100 Fahrenheit)
• 3 gram active dry yeast
• 5 gram sugar
• 260 gram all purpose flour (or bread flour)
• 10 gram cocoa powder
• 25 gram sugar
• 2 gram salt
• 60 gram cream cheese, room temperature
• 30 gram butter, room temperature
• 1 bar white chocolate (4 oz/113 gram), chop into chunks
• egg wash (1 egg + 1 teaspoon water)/milk wash
• simple syrup (1 tablespoon sugar + 1 tablespoon hot water)

Instructions

1. Mix warm milk with active dry yeast and 5 gram sugar. Let sit until foamy, about 20 minutes.
2. Mix together all purpose flour (or bread flour), cocoa powder, 25 gram sugar, and salt in a mixing bowl. Make a well, then pour yeast solution, cream cheese, and butter. Knead until dough is non-sticky, elastic, soft, and smooth. Hand knead is about 20 minutes.
3. Divide dough into 16 portions. Shape each into a ball. Flatten the dough, stuff with some white chocolate, seal by pinching the edges and reshape into a ball. Place into a greased 20" square baking pan.
4. Cover with a wet kitchen towel/saran wrap. Proof until the volume is doubled, about 1 hour in a warm kitchen.
5. Preheat oven 180 Celsius (350 Fahrenheit).
6. Brush the top of bread with egg wash (1 egg + 1 teaspoon water, mix together), or milk wash (just some milk). Bake in preheated oven for 20-25 minutes, or until golden brown.
7. Brush the top of baked bread with simple syrup.