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Sweet Spotty Loaf

The perfect breakfast loaf and it looks so fun as well
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Prep Time 20 minutes
Cook Time 35 minutes
Proofing Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Course Baking, Breakfast
Cuisine British
Servings 1 Loaf
Calories 2480 kcal

Ingredients
  

Dry Ingredients

  • 500 grams Plain Flour All Purpose
  • 5 tbsp Caster Sugar
  • 14 grams Fast Action Yeast
  • 0.5 tsp Salt

Wet Ingredients

  • 400 ml Almond Milk
  • 2 tbsp Sweetened Condensed Milk
  • 1.5 tbsp Butter

Cocoa Paste

  • 2 tbsp Cocoa Powder
  • 1 tsp Almond Milk

Plus Extra Flour for Dusting

Instructions
 

  • Get Prepared –
    Weigh the bowl of your mixer.
    Melt the butter.
  • Mix It Up –
    In the Bowl of the stand mixer, combine your Dry Ingredients – Flour, Sugar, Yeast & Salt and mix well.
    In a jug mix together the Wet ingredients well – Almond Milk, Condensed Milk & Melted Butter.
    Using the dough hook mix the dry ingredients and stream in the wet to form a dough, It will be sticky at this point.
  • Kneading Time –
    Let you dough hook knead the dough until it comes together and is nice and smooth. During this time make your cocoa paste by combining the milk and the cocoa powder.
  • Divide & Colour –
    Weigh the bowl with the dough in and remove one third.
    This Third you want to knead with the cocoa powder paste this will make it brown.
    Place both the white and brown dough in separate oiled bowls and cover loosely with cling film.
  • Proof One –
    Let Proof for 1 hour in a warm place or in the fridge overnight.
  • Deflate –
    Once you are ready to shape and bake then grease your loaf tin with butter.After it has proofed for an hour it should have doubled in size. You want to deflate it so using you hand or fingers press down and deflate the dough.
  • Shape it Up –
    Now on to the shaping – Sprinkle your surface with flour and turn out the doughs.
    Divide the brown dough into 5 pieces and roll into cigars the length of your loaf tin.
    Then divide your white dough into 7 pieces roll them out into rectangles.
    Place the brown cylinders into the centre of the white rectangle and roll around, you can use a little almond milk to stick the white dough together.
    Place into your loaf tin – Two brown filled tubes, then a layer of Two white and a centre Brown filled then top with Two filled cylinders on top. You are making the same pattern as a 5 on a dice.
  • Proof Two –
    Let the loaf proof in the tin for 30 mins.Preheat your oven to 180°C
  • Baking Time –
    If you wish you can egg wash the top and then bake for 30-35 minutes. Allow to cool completely before slicing.

Notes

LEFTOVERS TIP

Leftover loaf would make the most unbelievable bread and butter pudding. Or a fun patterned summer fruit pudding would also work. You could always freeze it as well if you want to extend its life. I never have any left over though.
Keyword Bake, Baked, Baking, Bread, Breakfast, Brioche, Brunch, Dotty, Dough, Enriched, Knead, Kneading, Loaf, Polka Dot, Spotty, Toast, White