Vanilla choco Leopard Bread | How to make Vanilla choco Leopard Bread

By Swapna Sunil  |  7th Oct 2016  |  
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  • Vanilla choco Leopard Bread, How to make Vanilla choco Leopard Bread
Vanilla choco Leopard Breadby Swapna Sunil
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About Vanilla choco Leopard Bread Recipe

The trend for Leopard print is about to extend beyond our wardrobes because of this creation. This might look like an ordinary loaf but cutting through it reveals the beautiful brown and white markings concealed within. Leopard bread is a perfect tea time munch or serves as a delicious after school snack for kids.

Vanilla choco Leopard Bread, a deliciously finger licking recipe to treat your family and friends. This recipe of Vanilla choco Leopard Bread by Swapna Sunil will definitely help you in its preparation. The Vanilla choco Leopard Bread can be prepared within 180 minutes. The time taken for cooking Vanilla choco Leopard Bread is 60 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Vanilla choco Leopard Bread step by step. The detailed explanation makes Vanilla choco Leopard Bread so simple and easy that even beginners can try it out. The recipe for Vanilla choco Leopard Bread can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Vanilla choco Leopard Bread from BetterButter.

Vanilla choco Leopard Bread

Ingredients to make Vanilla choco Leopard Bread

  • 3 + 1/8 cup : all purpose flour
  • 2 tsp : Instant yeast
  • 1/3 cup + 2tsp : sugar
  • 1 + 1/4 cup : Milk
  • 3 tbsp : corn starch
  • 1/2 tsp : salt
  • 1 tsp : Vanilla
  • 1/4 cup : Unsalted butter
  • 6 tsp : Cocoa powder

How to make Vanilla choco Leopard Bread

  1. In a sauce pan pour in 1 cup of milk add in corn starch, salt, vanilla. Give it a good mix without any lumps.
  2. Cook the milk mixture over medium heat until thick and turn off the heat. While the mixture is still hot stir in the butter and set aside to cool for half hour.
  3. In a small bowl, add the remaining 1/4 cup of milk heat it just above to body temperature. Next add 2 tsp of sugar and instant yeast. Stir this well and keep aside covered for 10 minutes for proofing.
  4. In a deep mixing bowl add the flour, yeast mixture, cooked and cooled milk cornstarch mixture, sugar and knead everything into a soft pliable dough.
  5. Divide the dough mixture into halves and later divide one half into two. So now in total we have three portions. One big and two small.
  6. Take the large dough ball, place it in a greased bowl and cover it. Set this in a warm place for 90 minutes.
  7. Now take the remaining two dough portions into two seperate bowls. Add 2 tsp Cocoa powder to one dough bowl and the remaining 4 tsp cocoa powder to other dough bowl.
  8. Knead them well until the cocoa powder is incorporated into each dough.
  9. We now have a light brown dough ball and the other that is slightly darker brown in color. Cover them and set them in warm place as well for 90 mins.
  10. After which, remove each dough on to flat working surface and knead them separately for a min. Later divide each dough into 7 equal portions. We now have 7 white dough balls, 7 light brown dough balls and 7 dark brown dough balls.
  11. Roll one light brown dough ball into oval, make a log out of one dark brown dough ball. Place the log in the centre of light brown oval and reshape into a log after sealing the edges. As shown in the image. Repeat and prepare all cocoa dough balls in the same manner. Set aside until use.
  12. Now coming back to white dough balls. Shape each dough ball into oval disc, place one cocoa log on each disc, roll them nicely, seal the edges by pressing and reshape them into logs. Repeat and prepare seven logs in the same way.
  13. Lighly grease a loaf pan and dust it with flour. Now place the logs in the loaf pan, some straight and some over lapped.
  14. Cover and set aside in a warm place for 30 mins or until doubled.
  15. Preheat the oven at 170 degree C and bake it for 40 minutes.
  16. Later remove and cool the loaf pan to room temperature. Run a knife along the edges of the pan and invert the loaf on to a chopping tray. Revert and slice.
  17. Soft and delicious Leapord bread with its signature print is ready to munch !

My Tip:

Prove the yeast in warm liquid. If the yeast doesn't smell and turn frothy it's not good to use. Discard and start again.

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