Sunday, 25 October 2020

Kopi C Cocoa Twist Bread


Kopi C kosong is a local term for a cup of coffee served with evaporated milk but without sugar being added.
This coffee bread was baked with cocoa powder for added aroma, and also allowing me to play with the trending bread shaping style - cut the dual colour dough into a few strands, twisted and roll up, to create a beautiful pattern over the crust and the crumb 😍

Serving: one loaf

Raw dough weight: 609g

Pan size: 1.5L, 21x13x10 cm

Baking temperature: Preheat oven to 190℃, bake at lower rack at 180℃ for 15 minutes, reduce to 170℃ for about 20 minutes.


250g bread flour
30g plain flour plus/plain flour
40g raw sugar
3g instant dry yeast

50g natural yeast, 100% hydration*
12g kopi C kosong 2-in-1 mixture, 1 packet
88g hot water
20g beaten egg
65g cold milk
20g cold water, added depending on dough condition 

3g low-sodium fine salt
30g unsalted butter, softened

6g cocoa powder
6g water

Egg wash
Some baking sugar grains (non-melting type during baking)

* 50g natural yeast can be replaced by 25g each of bread flour and water.


1. Dissolve one packet of  kopi c kosong 2-in-1 mixture in 88g of hot water into a small glass of coffee, about 100g in total. Set aside to cool down to room temperature before use.

2. Mix all the dry ingredients in a big mixing bowl, 

then followed by the wet ingredients, except the salt and softened butter. 

Combine into a ball, cover with a lid and let it undergoes autolysis for about 15 to 20 minutes.

Knead using a hand mixer fitted with a pair of dough hooks at low speed for about 3 minutes. Add in the salt and knead for about 1 minute.

Mix in the softened butter, and knead till the dough becomes less sticky.

Perform about 500 sets of "slapping and folding" till the dough reaches

window pane stage.

3. Divide the dough into two portions. Shape the coffee dough into a ball and place in a oil-coated mixing bowl. Cover with a lid and refrigerate till the cocoa dough is ready.

Mix the other dough with cocoa powder and water into a well combined cocoa dough. Shape into a ball and place in a separate mixing bowl coated with oil.

When the cocoa dough is ready, take out the coffee dough from the fridge. Let both dough proof for about 60 minutes, or till double in size.

End of first proofing.

4. Invert out the dough onto a floured work top. Deflate the dough and shape into a ball again. Let it rest for about 15 minutes.

5. Roll out the both dough into two flat dough of about 1 cm thick.

Stack the cocoa dough onto the coffee dough. Lightly roll the two dough together using a roller pin, till the width is slightly shorter than the length of the bread pan.

Use a pizza cutter to cut out about 7 strands of the dough leaving about 1/4 of the dough un-cut.

Start cutting from the two sides and slowly move towards the middle. After a strand of dough has been cut, pull to one side to prevent the strands from sticking to each other.

Give  each strand of dough about 3 to 4 rounds of twisting.

Roll up the dough starting from the un-cut end, into a swiss roll shape.

Place the shaped dough into a bread pan greased with butter. Spray some water, cover with a tea cloth and let it proof for about 60 minutes, or till reaching the rim of the pan.

End of second proofing.

6. Preheat oven to 190℃ for about 10 minutes. While waiting, brush a coat of egg wash over the top of the dough.

Sprinkle some sugar grains over the top.

7. Bake at lower rack of an oven at 180℃ for 15 minutes, lower to 170℃ for about 20 minutes, or till golden.

Remove from the oven and transfer the hot bread to a cooling rack immediately.

8. Cut into slices after the bread has completely cooled down. Enjoy 😋

1 comment:

  1. Hi, so this loaf doesn't require any additional of instant yeast? Just replace 25g each of flour n water?


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