- 45 grams bread flour
- 1 cup water
- 440 grams bread flour
- 1/ 2 teaspoon ground cinnamon (optional)
- 2 grams instant yeast
- 30 grams light brown sugar
- 1/ 2 teaspoon fine sea salt
- 45 millileters soy milk, room temperature
- 100 millileters water
- 2 tablespoons cocoa powder, mixed with 1 tablespoon water
- 30 grams vegan butter, room temperature
- vegan butter, melted, to brush
Make the roux. In a small pan over medium heat, whisk the water and flour. Cook over medium heat, whisking constantly, until the mixture starts to thicken. Let cool completely.
In the bowl of a stand mixer fitted with the hook attachment, combine all dry ingredients, except the cocoa powder. Add water, milk and tangzhong and knead until just combined. Cover the dough with plastic wrap and let rest for 5 minutes.
Add butter and knead until smooth and elastic (about 10 minutes). Divide dough into thirds. Shape two of the pieces into a ball and place into a greased bowl. Cover and set aside.
Add cocoa powder and water to the remaining 1/3 dough and knead to combine. Cover and let rest until doubled in size (1-1.5 hours).
Roll out the plain 2/3 dough into a 20 x 30 centimeter rectangle. Roll out the chocolate dough into a 20 x15 centimeter rectangle. Place the chocolate dough over one half of plain dough and fold the remaining plain dough over. Roll out to into a 20 x 30 centimeter rectangle again. Cut dough cross wise and stack the two doughs. Roll out again. Repeat two more times.
Cut dough into 3 equal stripes, lengthwise. Roll out each stripe into a rope and braid the 3 ropes together. Fold ends under so that the bread fits the pan. Let rise for 1.5-2 hours until nearly doubled in size.
Preheat oven to 350ºF (175ºC) and bake for 25 minutes until top is browned slightly. Brush with melted butter. Let cool in the pan for 15 minutes then transfer to a rack to cool completely.