Chocolate Nutella Milk Bread

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What happens when you take fluffy Japanese Milk Bread and swirl in Nutella and chocolate? You get this decadent, pillowy, Chocolate Nutella Milk Bread! Perfect for breakfast or dessert, this bread is rich, indulgent, and incredibly easy to make.

Chocolate Nutella Milk Bread

Okay, let’s be real: if there’s anything better than fresh Japanese Milk Bread, it’s Milk Bread with chocolate. And then, just when you think you’ve reached peak bread heaven, you add Nutella into the mix. What do you get? A soft, pillowy loaf with swirls of melty chocolate and creamy Nutella. Yes, it’s as indulgent as it sounds, and yes, I will be eating this for breakfast, lunch, and dinner. Honestly, I don’t know whether to toast this and spread butter on it or just eat it straight from the loaf. 

If you’ve been following my blog, you know I have a love affair with Japanese Milk Bread. It’s the perfect base for pretty much anything—from sandwiches to French toast—but today, we’re making it even more exciting by adding a little chocolate magic. Whether you want to impress brunch guests or just treat yourself to something decadent, this Chocolate Nutella Milk Bread is your new go-to.

Why This Recipe Works

Fluffy and Soft: The Japanese Milk Bread base ensures a light and airy texture, while the tangzhong method keeps it tender for days.

Rich Cocoa Flavor: The addition of cocoa powder gives the bread a subtle chocolate flavor that pairs perfectly with the Nutella filling.

Swirled Nutella Goodness: Nutella adds a creamy, hazelnut-rich swirl through the bread, making each bite sweet and indulgent.

Versatile: This bread is perfect for breakfast, dessert, or even as a snack with a cup of coffee. It’s the kind of recipe that works any time of day!

Great for Baking Beginners: Using simple ingredients and easy-to-follow steps, this bread is approachable even if you’re new to baking.

The “proof” is in the chocolate

Tips for Making Chocolate Nutella Milk Bread

Use Dental Floss for Slicing: To get clean, even slices, use unflavored dental floss to cut the rolled dough. This ensures perfect portions without squishing the roll.

Don’t Overheat the Milk: When scalding the milk for the dough, make sure it’s just warm to the touch. Too hot, and it can kill the yeast, which means no rise.

Nutella Swirl Perfection: When spreading the Nutella, make sure to leave a 1/2-inch border to prevent it from oozing out while rolling the dough.

Let it Rise Twice: The dough needs two rises to achieve that signature fluffy texture. Don’t rush it—good things come to those who wait!

Keep an Eye on the Oven: Bake until the edges are a bit darker and the top is golden. You don’t want to underbake this one or you’ll lose that perfect fluffy texture.

How to Make Chocolate Nutella Milk Bread

For the Tangzhong

• 100g (1/4 cup plus 3 tablespoons) milk

• 20g (2 tablespoons) bread flour

For the Bread

• 125G (1/2 cup plus 1 tablespoon) warm (100°F) milk

• 1 teaspoon active dry yeast

• 50g (1/4 cup) granulated sugar, plus a pinch

• 335g (2 2/3 cups) bread flour, plus more for work surface

• 16g (3 tablespoons) cocoa powder

• 1/2 teaspoon coarse salt

• 1 large egg

• 55g (4 tablespoons) unsalted butter, cut into pieces and softened

• 1 teaspoon canola or other neutral-flavored oil, for bowl

• All-purpose flour

• 1/2 cup Nutella

For the Egg Wash

• 1 large egg

• 1 tablespoon heavy cream

Make the Tangzhong

In a small saucepan over low heat, combine the flour and milk and cook, whisking constantly, until thickened to a paste, 2 to 3 minutes. Immediately transfer the paste into a small bowl, scraping the sides of the saucepan with a flexible spatula; let cool until warm, 5 to 10 minutes. Texture should resemble mashed potatoes.

Make the Bread

Step 1:

In a clean or new small saucepan, scald the milk over medium heat, bringing the milk to a gentle simmer (watch carefully as milk tends to boil over). Pour milk into a small bowl and cool until warm to the touch (about 110°F). Stir in yeast and a pinch of sugar, and set aside until the surface of the mixture is foamy, 5 to 10 minutes.

Step 2: In the bowl of an electric mixer fitted with a dough hook, combine the sugar, flour, cocoa powder, salt, and egg. Add the tangzhong and milk and mix on low until shaggy. Add the softened butter one piece at a time, mixing until fully incorporated before adding the next. Increase the speed to medium-high and continue to knead the dough until it is tacky and slightly sticky, 8 to 9 minutes. Transfer the dough to a lightly floured work surface. Wet your hands to prevent the dough from sticking, pinch and pull the ends of the dough to form a smooth ball.

Step 3: Coat a large mixing bowl with the 1 teaspoon of oil. Add the dough to the bowl, gently turning it to cover with oil. Cover the bowl with plastic wrap and set in a warm spot to proof until doubled in size, about 2 hours (or place in the refrigerator to proof for at least 8 hours or overnight).

Step 4: Transfer the proofed dough onto a lightly floured work surface. Punch down the dough to deflate it. Pinch and pull the ends of the dough to form a smooth ball.

Step 5:

Roll out the dough into a roughly 10 x 18-inch rectangle. With an offset spatula, spread the Nutella over the dough, leaving a 1/2-inch border around the edges. Roll up the dough lengthwise to form a tight roll, pinching the seam to seal.

Place the dough seam-side down on the work surface. Using unflavored and unwaxed dental floss, slide the dental floss under the dough and cross the floss to cut the dough into six equal portions.

Step 6: Line the bottom and sides of a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang. Arrange the dough slices, cut sides up, in the pan, in two rows of threes. Cover with a damp, clean kitchen towel and set aside in a warm spot until it reaches just above the rim of the pan, 60 to 90 minutes.

Step 7: Preheat the oven to 350°F. Bake loaf until slightly darkened around the edges and cooked through, 30 to 33 minutes. Transfer to a wire rack and let the bread cool in the pan for 10 minutes. Using the paper overhang, life the loaf out and onto the wire rack to cool completely before slicing.

The Most Dreamiest Bread

This Chocolate Nutella Milk Bread is the perfect combination of fluffy, rich, and sweet, with a decadent Nutella swirl in every bite. Whether you’re serving it for breakfast, dessert, or something in between, this bread will have everyone asking for seconds. Plus, it’s easy to make with simple ingredients, so it’s a win for both beginner bakers and pros alike.

Ready to take your Milk Bread to the next level? Make this today and let me know how it turns out! I can’t wait to see your Chocolate Nutella Milk Bread creations—tag me when you make it!

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Chocolate Nutella Milk Bread

Yield: 12

Author: Courtesy of Mooncakes and Milk Bread

Prep time: 30 MinCook time: 33 MinInactive time: 2 HourTotal time: 3 H & 3 M

This take on the traditional milk bread contains chocolate and Nutella swirls for a sweet treat

Ingredients

For the Tangzhong

• 100g (1/4 cup plus 3 tablespoons) milk
• 20g (2 tablespoons) bread flour

For the Milk Bread

• 125G (1/2 cup plus 1 tablespoon) warm (100°F) milk
• 1 teaspoon active dry yeast
• 50g (1/4 cup) granulated sugar, plus a pinch
• 335g (2 2/3 cups) bread flour, plus more for work surface
• 16g (3 tablespoons) cocoa powder
• 1/2 teaspoon coarse salt
• 1 large egg
• 55g (4 tablespoons) unsalted butter, cut into pieces and softened
• 1 teaspoon canola or other neutral-flavored oil, for bowl
• All-purpose flour
• 1/2 cup Nutella

For the Egg Wash

• 1 large egg
• 1 tablespoon heavy cream

Instructions

Make the Tangzhong

1. In a small saucepan over low heat, combine the flour and milk and cook, whisking constantly, until thickened to a paste, 2 to 3 minutes. Immediately transfer the paste into a small bowl, scraping the sides of the saucepan with a flexible spatula; let cool until warm, 5 to 10 minutes. Texture should resemble mashed potatoes.

Make the Milk Bread

1. In a clean or new small saucepan, scald the milk over medium heat, bringing the milk to a gentle simmer (watch carefully as milk tends to boil over). Pour milk into a small bowl and cool until warm to the touch (about 110°F). Stir in yeast and a pinch of sugar, and set aside until the surface of the mixture is foamy, 5 to 10 minutes.
2. In the bowl of an electric mixer fitted with a dough hook, combine the sugar, flour, cocoa powder, salt, and egg. Add the tangzhong and milk and mix on low until shaggy. Add the softened butter one piece at a time, mixing until fully incorporated before adding the next. Increase the speed to medium-high and continue to knead the dough until it is tacky and slightly sticky, 8 to 9 minutes. Transfer the dough to a lightly floured work surface. Wet your hands to prevent the dough from sticking, pinch and pull the ends of the dough to form a smooth ball.
3. Coat a large mixing bowl with the 1 teaspoon of oil. Add the dough to the bowl, gently turning it to cover with oil. Cover the bowl with plastic wrap and set in a warm spot to proof until doubled in size, about 2 hours (or place in the refrigerator to proof for at least 8 hours or overnight).
4. Transfer the proofed dough onto a lightly floured work surface. Punch down the dough to deflate it. Pinch and pull the ends of the dough to form a smooth ball.
5. Roll out the dough into a roughly 10 x 18-inch rectangle. With an offset spatula, spread the Nutella over the dough, leaving a 1/2-inch border around the edges. Roll up the dough lengthwise to form a tight roll, pinching the seam to seal. Place the dough seam-side down on the work surface. Using unflavored and unwaxed dental floss, slide the dental floss under the dough and cross the floss to cut the dough into six equal portions.
6. Line the bottom and sides of a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang. Arrange the dough slices, cut sides up, in the pan, in two rows of threes. Cover with a damp, clean kitchen towel and set aside in a warm spot until it reaches just above the rim of the pan, 60 to 90 minutes.
7. Preheat the oven to 350°F. Bake loaf until slightly darkened around the edges and cooked through, 30 to 33 minutes. Transfer to a wire rack and let the bread cool in the pan for 10 minutes. Using the paper overhang, life the loaf out and onto the wire rack to cool completely before slicing.

Notes

The bread can be stored in a resealable bag at room temperature for up to 4 days. Slices of bread can be stored in a resealable bag in the freezer for up to 3 months. Reheat frozen bread in a toaster for 350°F oven until warmed through, 10 20 12 minutes.

Recommended Products

Bread Flour

Active Dry Yeast

Canola Oil

Sugar

Mixer

Cocoa Powder

Nutella

Nutrition Facts

Calories

265.56

Fat

10.64 g

Sat. Fat

7.18 g

Carbs

36.21 g

Fiber

1.96 g

Net carbs

34.24 g

Sugar

12.49 g

Protein

6.73 g

Sodium

126.65 mg

Cholesterol

45.7 mg

https://www.the-sustainable-kitchen.com/blog-1-1/chocolate-nutella-milk-bread

Bread

Appetizer

Japanese

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