Hi! Seems like time flies when you’re busy. Anyways, two weeks ago, I accidentally signed myself up to bring treats for one of my classes. Two weeks ago, I made matcha cookies from a recipe (nothing to post here). I figured I’d try something of my own this time. Since the class is at 9am, some coffee couldn’t hurt right ><

The recipe itself is not too unique. What sets it apart is the chocolate milk. The syrup in the milk creates a light, but chewy- almost mochi- like- texture to the bread. It’s not everyone’s cup of tea, but I like it.

Notes:

1. The dough will be quite wet. Coffee absorbs moisture so the dough needs to be wetter. My first attempts turned out dry
2. Use a homogenised chocolate milk. Fancy versions where either the milk or syrup separates create inconsistency when mixing the dough
3. Cover well when rising. They dry out easily and will crust like the outside of a bread roll…. not a great texture…..

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Ingredients

For the Bread

• 3 cups flour
• 1+1.5tbsp cup chocolate milk
• 2 tbsp instant coffee
• 1/3 cup sugar
• 1 packet instant yeast (2.25 tsp)
• 5 tbsp canola oil
• 1 egg, room temperature
• pinch of salt

For the glaze

• 5 tbsp whole milk (or chocolate milk)
• 1/2 tbsp espresso powder
• 1 1/3 cup powdered sugar
• 1/2 tbsp oil

Directions

1. Dissolve instant coffee in heated chocolate milk. Set aside to cool. Once cooled, add egg and oil.
2. In a separate bowl, combine flour, yeast and sugar.
3. Mix in the wet mix and combine well into a stick dough. Knead the dough for 10-15 minutes until smooth and elastic. Cover and put into a warm place for 60-90 min or until doubled in size.
4. Punch down the dough and roll the dough into a sheet 1/2 inch thick. Cut out 12 circles (I used the rim of a drinking glass). Cover and let rise for an additional 30-45min or until doubled in size.
5. Preheat air fryer to 350F. Air fry for 7.5-8min.
6. Glaze (make while bread is cooking): Dissolve espresso powder in warm milk (or just make a larger batch of coffee in the beginning). Combine with powdered sugar and oil. Set aside
7. While hot, dip the bread into the glaze. Allow to cool until glaze is set.
8. Serve and enjoy!

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That’s it for this week! I’ll have more savoury recipes coming up soon, so stay tuned. Until next time, bye!

• Breakfast