Mocha Bread with Cream Cheese Filling

This recipe has three parts – the bread dough, the mocha “biscuit” bread cover, and the cream cheese filling.D
I had bread like this at Lotte Department Store in Korea, and wanted to replicate the recipe.
First, make the bread dough. While it rises (the first time), make the biscuit. While the biscuit is in the fridge, make the cream cheese filling. Then combine by making cream cheese logs, wrapping the bread dough around it, and then wrapping the biscuit around that. Ta da! Instant yum!


2 c bread flour
2 tbsp sugar
1/2 tsp salt
1.5 tsp dry yeast

Mix dry ingredients.

1 c milk
2 tsp instant coffee
1 egg

microwave wet ingredients for 40 sec

Mix wet and dry ingredients in kitchenaid bowl.

Start kitchenaid. Mix.


2 tbsp (1/4 stick) butter (room temperature)

Kitchenaid for 9 min. (I mixed it for just 1 minute on high speed because my mixer was bouncing around too much; it was fine).


1 handful chopped walnuts (optional)
1 handful cranberries (dried) (optional)

Kitchenaid for 2 min. (I just hand kneaded the dough; it worked fine).

LET RISE until double in size, around 30-60 min. While the bread dough is rising, make the biscuit below.


3 tbsp butter (room temperature)
1/3 c sugar


Add 1 egg. Mix.


1 tbsp milk
2 tsp instant coffee.



1 c all purpose flour (sifted)
1/2 tsp baking powder.

Mix wet and dry biscuit ingredients.

Refrigerate biscuit dough until bread dough finishes first fermentation. While the biscuit is in the fridge and the bread is rising, make the cream cheese filling.


8 ounces cream cheese
1/2 cup sugar
3 tbsp all purpose flour
1 large egg, lightly beaten
2 tsp vanilla

Directions: Mix till smooth. Refrigerate until bread has finished its first rise.


Roll out the bread dough, about 8 in diameter.

Take cream cheese filling out of the fridge. It should be pretty solid. Place it in the center of the bread dough, and wrap the bread dough around it (fold up, fold down, and fold both ends in and wrap under the loaf).

Now roll out the biscuit dough, about 9 in diameter. Wrap around the bread dough loaf.

Let dough rise a second time 30-60 minutes.

Bake at 350 degrees Farenheit for 25 min. (Baking time may need to be adjusted, that is the time for when the dough is divided into four rolls and there is no cream cheese frosting).


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