Hey, everyone! Today, I absolutely have to share this mind-blowing bread recipe that made me feel like I was eating a little piece of heaven – Oreo Chocolate Bread!
As a die-hard bread fan, I can’t resist that perfect combo of a crispy crust with a soft, fluffy interior.
This bread hits all the right notes, especially with the rich Oreo cream filling. Every bite is pure happiness!
So, let’s dive into this delicious recipe together – trust me, you don’t want to miss it!
Ingredients:
For the Bread Dough:
- 250g bread flour
- 20g cocoa powder
- 40g granulated sugar
- 3g dry yeast
- 165g milk
- 25g butter
- 2g salt
For the Cocoa Crumble Topping:
- 25g cake flour
- 5g cocoa powder
- 15g granulated sugar
- 20g butter
For the Oreo Cream Filling:
- 300g heavy cream
- 20g granulated sugar
- 35g crushed Oreo cookies
Instructions:
- Make the Bread Dough:
In a stand mixer, combine 250g bread flour, 20g cocoa powder, 40g sugar, 3g yeast, and 165g milk. Mix until you get a rough dough.
Add 25g butterand 2g salt, and knead until it forms a smooth, elastic dough that passes the “windowpane” test. 
Let the dough rise until it doubles in size. - Prepare the Cocoa Crumble:
Mix 25g cake flour, 5g cocoa powder, 15g sugar, and 20g butterin a bowl. Rub the butter into the flour mixture with your fingers until it forms crumbs. Chill in the fridge.
- Shape and Second Proofing:
Punch down the risen dough, then divide it into 8 equal portions.
Roll each portion into a ball. Lightly wet the dough balls with water, then dip them into the cocoa crumble topping. 
Arrange them on a baking tray. Place the tray in the oven with a bowl of warm water to create a humid environment, and let the dough rise for about 40 minutes at 25°C(77°F), or until the dough is 1.5 times its original size. - Baking:
Preheat your oven to 180°C (350°F). Bake the bread for about 20 minutesuntil golden brown. If the top browns too quickly, cover it with foil to prevent burning. - Make the Oreo Cream:
Whip the 300g heavy creamand 20g sugarwith an electric mixer until soft peaks form. Gently fold in the 35g crushed Oreo cookies and transfer the mixture to a piping bag. - Assemble the Bread:
Once the bread is baked and cooled, slice it horizontally through the center, making sure not to cut all the way through. Pipe the Oreo cream inside the bread, and sprinkle more crushed Oreos and cocoa crumble on top for an extra crunch.
Sprinkle with powdered sugar and drizzle with chocolate sauce.
Tips:
Fermentation time and temperature may vary depending on your environment. If your kitchen is cold, you may need to extend the rising time.
Adjust the Oreo cookie amount based on your personal taste—add more if you love the flavor!
Serve immediately after adding the Oreo cream to avoid it melting and losing its texture.
Take a bite of this homemade Oreo Chocolate Bread—the outer crust is perfectly crispy, and the inside is as soft as clouds.
The rich cocoa and sweet Oreo filling will leave you completely satisfied.
Whether it’s for breakfast or afternoon tea, this is the perfect treat. Go ahead and try making it—you’ll fall in love with the flavor for sure!
Oreo Chocolate Bread: Irresistibly Crunchy on the Outside, Soft and Rich on the Inside!
Ingredients
For the Bread Dough:
- 250 g bread flour
- 20 g cocoa powder
- 40 g granulated sugar
- 3 g dry yeast
- 165 g milk
- 25 g butter
- 2 g salt
For the Cocoa Crumble Topping:
- 25 g cake flour
- 5 g cocoa powder
- 15 g granulated sugar
- 20 g butter
For the Oreo Cream Filling:
- 300 g heavy cream
- 20 g granulated sugar
- 35 g crushed Oreo cookies
Instructions
Make the Bread Dough:
- In a stand mixer, combine 250g bread flour, 20g cocoa powder, 40g sugar, 3g yeast, and 165g milk. Mix until you get a rough dough.
- Add 25g butter and 2g salt, and knead until it forms a smooth, elastic dough that passes the “windowpane” test.
- Let the dough rise until it doubles in size.
Prepare the Cocoa Crumble:
- Mix 25g cake flour, 5g cocoa powder, 15g sugar, and 20g butter in a bowl. Rub the butter into the flour mixture with your fingers until it forms crumbs.
- Chill in the fridge.
Shape and Second Proofing:
- Punch down the risen dough, then divide it into 8 equal portions.
- Roll each portion into a ball. Lightly wet the dough balls with water, then dip them into the cocoa crumble topping. Arrange them on a baking tray. Place the tray in the oven with a bowl of warm water to create a humid environment, and let the dough rise for about 40 minutes at 25°C (77°F), or until the dough is 1.5 times its original size.
Baking:
- Preheat your oven to 180°C (350°F). Bake the bread for about 20 minutes until golden brown. If the top browns too quickly, cover it with foil to prevent burning.
Make the Oreo Cream:
- Whip the 300g heavy cream and 20g sugar with an electric mixer until soft peaks form. Gently fold in the 35g crushed Oreo cookies and transfer the mixture to a piping bag.
Assemble the Bread:
- Once the bread is baked and cooled, slice it horizontally through the center, making sure not to cut all the way through.
- Pipe the Oreo cream inside the bread, and sprinkle more crushed Oreos and cocoa crumble on top for an extra crunch.
- Sprinkle with powdered sugar and drizzle with chocolate sauce.
Leave a Reply