Chocolate Coffee European Bread - Detailed Recipe

 **Chocolate Coffee European Bread (Coffee Chocolate Euro Bun) - Detailed Recipe**

This is a soft, fluffy European-style bread with rich coffee aroma and chocolate chunks inside. Perfect balance between coffee bitterness and chocolate sweetness.

### Ingredients (makes about 8-10 medium buns)

**Tangzhong ( water roux)**  

- Bread flour 　25g  

- Milk 　　　　　100g  

- Water 　　　　　　　　100g  

**Main Dough**  

- Bread flour 　　　350g  

- Cake flour 　　　50g (makes it softer)  

- Instant yeast 　6g  

- Fine sugar 　　　　　55g  

- Salt 　　　　　　　　　6g  

- Whole milk 　　　　140g (room temp ~28℃)  

- Instant coffee powder 　12g (good quality, strongly flavored)  

- Egg (M size) 　　　　　1 pc (about 50g without shell)  

- Unsalted butter 　　45g (softened)  

**Filling**  

- Dark chocolate chunks / chips 　120-150g  

  (55~70% cocoa is recommended)  

**Egg wash**  

- Whole egg 1 + 1 tsp milk + tiny pinch salt  

### Instructions (Detailed Steps)

**1. Make Tangzhong  – Do this first**  

- Mix 25g bread flour + 100g milk + 100g water in a small pot  

- Heat on **medium-low** heat, keep stirring continuously  

- When it thickens to the consistency of thick pudding / mashed potato (around 65℃), remove from heat immediately  

- Transfer to a bowl, cover with plastic wrap touching the surface  

- Let it cool to room temperature (can put in fridge to speed up)

**2. Prepare coffee milk**  

- Warm 140g milk to about 35-40℃ (just warm, not hot)  

- Add 12g instant coffee powder → stir until completely dissolved  

- Set aside to cool to room temperature

**3. Mixing the dough (Stand mixer method - recommended)**  

1. In the mixer bowl:  

   bread flour 350g + cake flour 50g + sugar 55g + salt 6g + instant yeast 6g  

   Mix briefly

2. Add in this order:  

   - Room temp coffee milk  

   - 1 whole egg  

   - Cooled tangzhong (tear into small pieces)  

3. Mix on low speed 2-3 minutes until no dry flour remains  

4. Turn to medium speed, knead about 8-10 minutes until dough becomes smooth and elastic  

   (windowpane stage is NOT necessary for this softer style)

5. Add softened butter (45g) in 3 batches  

   → Low speed until butter is absorbed → medium-high speed  

   Knead another 8-12 minutes until dough becomes very smooth, soft, shiny and slightly tacky (but not sticky)

**Target dough temperature: 26-28℃**

**4. First fermentation**  

- Round the dough, place in lightly greased bowl  

- Cover with damp cloth or plastic wrap  

- Ferment at 28-30℃ about 50-70 minutes  

  → until dough doubles in size (finger poke test: hole slowly bounces back about 70%)

**5. Divide & Pre-shape**  

- Gently press out air  

- Divide into 8-10 equal pieces (about 95-110g each)  

- Round each piece tightly  

- Cover and rest 15 minutes (bench rest)

**6. Final shaping**  

Two popular styles:

**Style A - Classic round with chocolate inside** (most common)  

1. Flatten each dough into 12-14cm circle  

2. Put 12-15g chocolate chunks in the center  

3. Gather edges to the center, pinch tightly to seal  

4. Place seam side down on baking tray

**Style B - More chocolate exposure (popular in Asian bakeries)**  

1. Flatten into oval shape  

2. Place chocolate chunks along the center line  

3. Fold both long sides toward center, then roll up gently  

4. Pinch seam, place seam down

**7. Final proofing**  

- Put shaped buns on baking tray with good spacing  

- Cover with damp cloth / proofing box  

- 30-32℃, about 50-70 minutes  

  → until obviously puffy (about 1.5-1.8 times original size)

**8. Baking**  

- Preheat oven 190℃ (upper + lower heat, no fan) 15 minutes before proofing finishes  

- Brush egg wash gently (don't press down)  

- Bake at 185-190℃ for 14-18 minutes  

  (depending on your oven and bun size)  

  → golden brown, internal temp around 90-94℃

**9. Cooling & Enjoy**  

- Remove from tray immediately after baking  

- Cool on wire rack at least 30-40 minutes before eating  

- Best eaten on the day, but still soft on day 2 if stored properly