Coffee & Chocolate Breakfast Bread

fullsizeoutput_2f38.jpegChocolate and coffee are best when shared. You just have to make a huge tear & share loaf so you have enough.


68 g warm water
3 teaspoons yeast
3 tablespoon granulated sugar
120 g warm whole milk
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
3 eggs
12 tablespoons butter melted
535 g flour
1 teaspoon espresso powder
1 teaspoon vanilla extract

75g unsalted butter (very soft)
108g brown sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon espresso powder
pinch of salt

2 ounces cream cheese softened
1 cup powdered sugar
1-2 tablespoons milk or cream to thin
1 teaspoon vanilla extract


Warm milk and set aside.  Melt butter and set aside.

Combine warm water, yeast and sugar in the bowl of a stand mixer.  Stir until combined and let get foamy for about 4 minutes.

Add the warm milk, salt, eggs and melted butter to the yeast mixture and mix until combined. Gradually mix in the flour, espresso powder, and cocoa powder until the dough comes together. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl and let sit for an hour or until it has doubled.

For the filling, add the brown sugar, cocoa powder, espresso powder, and salt to a bowl and mix well.

Lightly dust a surface with flour. Punch down the dough and roll it into a rectangle about 10 x 22 inches. Spread the butter evenly over the dough. Spread the brown sugar mixture evenly over the butter and gently push it into the butter. Beginning with the long side roll it into a tight log.

Place the log, seam side down, on a baking sheet lined with parchment paper. Using scissors cut diagonal slices almost to the bottom of the log. Arrange the cut sections so that they lean to alternating sides. Gently push the dough together to help compress the log.  Immediately cover the dough and place in the fridge overnight.

In the morning, preheat the oven to 350 degrees F. Take the dough out from the fridge and brush with a tablespoon melted butter. Bake the bread for 20-25 minutes.

While the bread is baking, whisk the softened cream cheese, powdered sugar and vanilla together until smooth. Add milk until your reach desired consistency.



4 thoughts on “Coffee & Chocolate Breakfast Bread

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s