Take me to a Korean bakery and I’m like a kid in a candy store. If you’ve been following along, you know I’ve made several Korean bread copycat recipes including soboro, coffee rotibuns, and korokke bread. Today I’m adding another to the list: Korean mocha walnut bread! I only get this bread occasionally because it’s so dangerously good. Mocha flavored bread is studded with walnuts, baked with a lovely mocha crunchy topping, and filled with cream. It’s my little piece of heaven and now you can have it too!
**Helpful tips and common mistakes
This mocha walnut bread takes several steps so let’s jump right in, shall we? First, make the dough. We want the bread to be as soft as possible so we’re going to make an enriched dough, adding butter, egg, and milk to the dough. And, of course, we can’t forget the instant coffee granules, which gives the bread that mocha flavor.
The dough will look dense because of the walnuts but don’t worry, it’ll work out. Cover the bowl and let the dough proof for one hour in a warm area. The dough may not double in size but it should still rise a bit.
While the dough is proofing, make the coffee topping. We’re going to bake the bread with this coffee topping on top to give it a lovely crunch and add extra coffee flavor.
To make the topping, cream together sugar and butter until light and fluffy, about 3 minutes. Add the egg and continue to beat until combined. Dissolve the instant coffee in the milk and add the mixture.
Add the dry ingredients including the flour and baking powder, stirring just until combined. The mixture will be very sticky so we’re going to chill it in the fridge for at least one hour. You can also make the topping the day before or stick it in the freezer for 30 minutes.
Now let’s go back to the dough. Divide the dough into four portions and shape each into a log about 6 inches long. Place the loaves onto a lined baking sheet, loosely cover, and let it rise for another hour. The bread will spread during the second proof so give the loaves space in between to grow.
Preheat the oven and prepare the coffee topping. You want to work fairly quickly because the coffee topping is a wet mixture. It can also be difficult to roll out without adding too much flour on the counter to prevent it from sticking. So here’s my handy tip: use plastic wrap!
Cut the coffee topping into four pieces. Then, line your kitchen counter with plastic wrap and place the first portion on top. Place another sheet of plastic wrap on top and roll it until it’s about 1/4 inch thick. Peel off the top layer of plastic wrap and use the bottom plastic wrap to lift up the coffee topping and lay it on the bread. Makes clean up a lot easier too!
Now, bake the bread for 30 minutes or until the bottoms are browned. I like to check the internal temperature to make sure they’re ready since it’s hard to tell just by the color. Let them cool completely before slicing them in half and filling them with whipped cream.
Okay, so I’m going to go ahead and just say it. I think this mocha walnut bread came out even better than I expected. In fact, I think they rival the ones sold at Korean bakeries. Every bite is packed full of mocha flavors, toasty nutty walnuts, and lovely sweet cream. It’s just so good!
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