Sweet Leopard Bread
Leopard print is so trendy that you'll find it everywhere: from scarves to shoes to bags and now it's coming to your plate! Sweet bread is great and all, but if you really want to go wild, try giving it a spotted animal design.
Equipment
- Loaf Pan
- Rolling Pin
- Pot
Ingredients
- 1 cup milk
- 0.25 cup butter
- 3 tbsp corn starch
- 1 tsp vanilla extract
- 0.5 tsp salt
- 3 cups flour + 2 tbsp
- 0.33 cup sugar
- 1 tbsp fresh yeast + 1 tsp
- 1 tbsp cocoa powder + 1 tsp
- 2 tbsp milk
Instructions
- Add the milk, butter, corn starch, vanilla extract, and salt to a pot, mix well, and let simmer over medium heat. Remove the pot from the stove and let cool for about 30 minutes.
- Mix the flour, milk mixture, sugar, and yeast into a smooth dough.
- Cut the dough in half and set one half aside. Divide the second half once more. Add 1 tsp of cocoa powder and 1 tbsp of milk to one dough quarter and 1 tbsp of cocoa powder and 1 tbsp of milk to the other dough quarter. Cover the dough balls and leave at room temperature for 90 minutes.
- Roll each of the 3 dough balls into 7 smaller, equally-sized balls for 21 balls in total. Roll the 7 light brown balls into equally-sized logs. Do the same with the dark brown dough and then roll the dark brown dough flat with a rolling pin.
- Wrap the light brown logs in the dark dough. Don't worry – it doesn't have to be perfect! Wrap the brown rolls in the white dough and seal the ends.
- Place all of the logs in a greased loaf pan. Cover the pan and let the dough rise until it has doubled in size. Brush the bread with milk and bake for 35-40 minutes in a preheated oven set to 350°F. Let the bread cool in the pan before removing it.