I love this recipe because it combines the comfort of homemade bread with the indulgence of a chocolate pastry. The contrast between the golden vanilla dough and the dark chocolate swirls makes every slice unique. It’s as enjoyable to look at as it is to eat. Even though it looks bakery-level fancy, it’s easier to make than you might think. The dough is soft, rich, and easy to work with, and the aroma that fills the kitchen while it bakes is absolutely heavenly.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
White Dough 1 cup lukewarm whole milk (240ml) 1 cup sugar (200g), divided 2 tsp active dry yeast (7g) 5 large eggs, room temperature ¼ tsp sea salt (1.5g) 2 tsp pure vanilla extract (10ml) 6.5 cups all-purpose flour (780g) 6 oz unsalted butter (170g), softened
I start by combining lukewarm milk, ¼ cup sugar, and yeast in a small bowl. I stir gently until the sugar dissolves, then set it in a warm spot for about 5–10 minutes until it becomes foamy and doubles in size.
In the bowl of a stand mixer fitted with the paddle attachment, I beat the eggs and remaining ¾ cup sugar on high speed for about 5 minutes until pale and slightly thickened.
I reduce the mixer speed to low and add the activated yeast mixture, sea salt, and vanilla extract. I mix until just combined.
I switch to the dough hook and begin adding the sifted flour ½ cup at a time, starting with 4 cups total.
Once the flour is incorporated, I gradually add the softened butter pieces, mixing for 3–4 minutes until the butter is fully absorbed and the dough is smooth and elastic.
I divide the dough into two equal portions. I set half aside for the chocolate dough and continue working with the plain half.
For the plain dough, I add 1½ cups more flour (½ cup at a time) until the dough pulls cleanly away from the sides of the bowl. I transfer it to a lightly oiled bowl, cover with plastic wrap, and set aside.
For the chocolate dough, I return the reserved portion to the mixer and add the cacao powder and cinnamon. I mix on low, gradually adding about 1 cup flour until the dough is smooth and no longer sticky. I transfer this dough to another oiled bowl and cover it as well.
I let both doughs rise for 1 to 1½ hours, or until doubled in size.
Shaping the Marble Bread
I divide each dough portion in half, so I end up with two white and two chocolate portions (enough for two loaves).
On a lightly floured surface, I roll out one white portion into a ¼-inch-thick rectangle. Then, I roll out one chocolate portion to the same size and place it directly on top of the white layer.
I fold the layered dough into four vertical sections, roll it out again to ½-inch thickness, then fold in half and roll one final time to about 1-inch thickness. This layering gives the bread its marbled effect.
Using a sharp knife, I make three long cuts through the dough lengthwise, leaving the top edge uncut. I braid the three strips loosely, gently twisting each strip to expose the chocolate swirls.
I place the braided loaf into a buttered, parchment-lined 9×5-inch loaf pan. I repeat with the remaining dough to form the second loaf.
I cover both loaves with plastic wrap and let them proof for 45 minutes, until puffy. During the last 15 minutes, I preheat the oven to 350°F (180°C).
Baking the Loaves
I whisk together the egg and water for the egg wash, then brush it generously over each loaf.
I bake the loaves for 40–45 minutes, until the tops are deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
I let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe makes 2 loaves and takes about 3 hours and 15 minutes total: 30 minutes of prep, 2 hours of rising, and 45 minutes of baking.
Variations
I love to add my own twist to this bread. Sometimes I mix in chopped dark chocolate or mini chocolate chips for extra richness. For a nutty touch, I swirl in crushed hazelnuts or almonds. If I’m feeling festive, I add a tablespoon of orange zest to the dough for a chocolate-orange variation. I’ve also made this with espresso powder in the chocolate dough for a mocha flavor—it’s divine.
Storage/Reheating
I store completely cooled loaves in airtight containers or tightly wrapped in plastic wrap at room temperature for up to 4 days. For longer storage, I freeze them for up to 3 months—either whole or sliced, with each slice wrapped individually. To enjoy later, I thaw the bread at room temperature and warm slices in a toaster or oven for that fresh-baked taste.
FAQs
Can I make this bread without a stand mixer?
Yes, I knead the dough by hand—it just takes a bit more time and effort to get that smooth, elastic texture.
How do I get more defined marble patterns?
I make sure not to overmix the doughs when layering and twisting—less blending means more contrast.
Can I make one large loaf instead of two?
Yes, but I increase the baking time to about 55–60 minutes, checking for doneness around the 50-minute mark.
What’s the best cocoa to use?
I prefer using high-quality Dutch-processed cocoa for a rich, dark flavor.
Can I add filling to the chocolate layer?
Definitely. I sometimes spread a thin layer of Nutella, chocolate ganache, or sweetened cream cheese before rolling.
Why did my bread turn out dense?
I make sure the yeast is fresh and the dough rises fully—an under-proofed dough can make the bread heavy.
How do I prevent the top from overbrowning?
I tent the loaves with foil during the last 10–15 minutes of baking if they start browning too quickly.
Can I make the dough ahead?
Yes, I refrigerate the dough overnight after the first rise—it develops even better flavor and texture.
Can I use instant yeast instead of active dry yeast?
Yes, I skip the activation step and add it directly to the flour, though the rise time may be slightly shorter.
What should I serve it with?
I love it toasted with butter, a dusting of powdered sugar, or a drizzle of chocolate glaze for dessert.
Conclusion
I love how this Chocolate Marble Bread turns simple ingredients into something truly special. The buttery, tender crumb and beautiful chocolate swirls make it both comforting and impressive. Whether I serve it for breakfast, with coffee, or as a gift, this bread never fails to draw compliments. It’s one of those recipes that makes baking feel like magic—every slice a delicious work of art.
This Chocolate Marble Bread combines soft, buttery dough with rich chocolate swirls for a stunning and delicious loaf. Lightly sweet and beautifully marbled, it’s perfect for breakfast, brunch, or dessert—an elegant treat that looks as good as it tastes.
Ingredients
White Dough:
1 cup lukewarm whole milk (240ml)
1 cup sugar (200g), divided
2 tsp active dry yeast (7g)
5 large eggs, room temperature
¼ tsp sea salt (1.5g)
2 tsp pure vanilla extract (10ml)
6.5 cups all-purpose flour (780g)
6 oz unsalted butter (170g), softened
Chocolate Additions:
¼ cup organic cacao powder (25g)
¼ tsp ground cinnamon (1g)
Egg Wash:
1 large egg
2 tbsp water (30ml)
Instructions
Combine lukewarm milk, ¼ cup sugar, and yeast in a small bowl. Let sit for 5–10 minutes until foamy.
In a stand mixer, beat eggs and remaining ¾ cup sugar on high for 5 minutes until pale and thickened.
Reduce speed to low and add the yeast mixture, salt, and vanilla. Mix until combined.
Switch to a dough hook and gradually add 4 cups of flour, then add softened butter pieces. Mix until smooth and elastic.
Divide dough in half. Set one half aside for the chocolate dough and continue working with the plain half, adding 1½ cups flour (½ cup at a time) until smooth. Transfer to an oiled bowl and cover.
For the chocolate dough, return the reserved half to the mixer. Add cacao powder, cinnamon, and 1 cup flour, mixing until smooth. Transfer to another oiled bowl and cover.
Let both doughs rise for 1–1½ hours until doubled in size.
Divide each dough into two equal parts (for 2 loaves). Roll out one white dough portion into a ¼-inch-thick rectangle, then roll a chocolate portion the same size and place it on top.
Fold into four vertical sections, roll out again to ½-inch thickness, then fold in half and roll to 1-inch thickness. Cut into 3 long strips and braid loosely, twisting to show the marble pattern.
Place braided dough in a buttered, parchment-lined 9×5-inch loaf pan. Repeat with remaining dough.
Cover and let rise for 45 minutes, until puffy. Preheat oven to 350°F (180°C).
Whisk egg and water, then brush over loaves. Bake for 40–45 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Add mini chocolate chips or chopped dark chocolate for extra richness.
Mix in orange zest or espresso powder for flavor variations.
Brush tops with melted butter for extra shine.
Tent with foil during baking if the tops brown too quickly.
Freeze cooled loaves or slices for up to 3 months; reheat before serving.
