Cookie Dough Milk Bread Recipe by Kat Lieu
Hi friends! I made some cute cookie dough milk bread. They are a bit sweeter than my usual milk bread and are loaded with chocolate chips. In this recipe, I made 16 cute and fluffy bite-sized buns, but you can use the same base dough to make a loaf or 9 bigger buns.
You’ll see that I don’t use any tangzhong or yudane here, but feel free to! A basic tangzhong is made with five parts milk or water and to 1 part bread flour, and yudane is made with 1 to 1 part liquid to flour.
To make these buns vegan do the following:
Use any plant-based milk of choice instead of dairy milk. I prefer coconut milk and oat milk.
Use vegan butter or any neutral plant-based oil to substitute butter.
Instead of 1 egg, use 50 g tofu, apple sauce, ripe banana, a flax egg, or ripe avocado.
You can also swap out chocolate chips with nuts or white chocolate chips or dried berries or raisins! For more of a cookie dough color and flavor, I suggest using brown sugar and adding a splash of vanilla extract. You can even add chunks of cookie dough and bake it in the bread dough! <3
Now to make my newest tiramisu milk bread recipe, use the cookie dough milk bread recipe below and the instructions but skip the chocolate chips and brown sugar. You’re gonna make an additional tiramisu cream to add to the top of the buns after they’ve cooled down.
The tiramisu cream is made with:
1/3 cup heavy cream
1 heaping teaspoon mascarpone cheese
2 tablespoons strong coffee
1 tablespoon confectioners’ sugar
a pinch of salt of a tip of a teaspoon of red or white miso
optional 1 teaspoon vanilla extract
Whisk everything together until the mixture is cohesive and thickened, firm to stiff peaks. Transfer to a piping bag and pipe on top of each bun. Then dust cocoa powder on top. Of course, you could also spread the tiramisu cream over a sliced bun, or over toast!
Happy baking, friends and let me know what you think of this cute recipe!