Home > Yeasted Breads > Chocolate Cupbread

Chocolate Cupbread

So while everyone needs no introduction to the universally celebrated cupcakes, i shall present cupbreads!

Here in Indonesia, these breads are known as “bloeder”, or sometimes spelt as “bluder”. And I am guessing, from its name, it is probably western influenced. These breads are very much like French Brioche, without small head of a dough on top of it.

Similar to the brioche, the bloeders is very high in both butter and egg content, they are indeed very rich and tender crumbed. I don’t even think you need to chew on these. Besides butter and egg, these bread are also very high in sugar content, which makes it pleasantly sweet tasting even when eaten on its own. But having said that, still, i have decided to fill them up with a generous chunk of milk chocolate. Because really, since i am already eating something sinfully delicious, why not go all the way? LOL

The proofing time for this bread takes a wee bit longer than usual. I suspect it might be because of all that butter and sugar, which might dampen the yeast activities. The total proofing time for this bread was about three hours, and in my tropical weather, that’s considered very, very long.

The dough for these bloeders are also quite different from the dough i am used to. Being high in butter content, these breads are very slimy. My hands kept sliding off the dough as i tried to knead it. Sealing the chocolate chunks within the dough was also not easy with the grease coating all over the dough.

As for the texture of the final product, these breads are so fluffy that you tear a huge chunk off these bread, thinking you will get full after a few mouthful, but in reality, being voluminous looking because of air, these bites just dissolve into nothingness.And you risk looking like a glutton when u reach for your second piece.

I also think i might have overbaked this dough as it turned out quite dry and crusty at the sides, and i must definitely keep closer watch over these next time!

Chocolate Filled Cup Breads

Recipe from an Indonesian cookbook “Roti sisir & Roti Sobek” by Lanny Soechan

15 egg yolks

250 gr granulated sugar

1 kg bread flour

20 gr instant yeast

50 gr milk powder

300 ml fresh milk

250 gr butter

1 tbs salt

some chocolate chunks

some evaporated milk

some chocolate chips

1. Beat egg yolks and sugar till it thickens and turns pale yellow

2. Combine flour, yeast, and milk powder. Add in the egg yolk mixture gradually and stir till well combined.

3. Add in the fresh milk, salt, and butter. Knead till elastic

4. Leave to proof till double in size

5. Punch down dough, cut and weigh each dough to be about 60 gr. Wrap the chocolate chunks within each dough and drop them into papercups. Let it proof a second time till double in size.

6. Brush the surfaces with evaporated milk and sprinkle some chocolate chips.

7. Bake at 160 degree celcius till the surfaces turn a nice golden brown.

  1. March 19, 2011 at 8:14 pm

    Your pictures are just so lovely to look at and that bread looks like it came from a fancy bakery. Love those little wrappers you used.

  2. March 20, 2011 at 12:05 am

    Wow the texture looks simply perfect! I would love to try these!

  3. March 20, 2011 at 1:41 am

    I miss those types of breads spcially the texture and flavour, there are alot of those as well in Malaysia mostly in Chinese bakeries. But when I moved here in NZ its a bit hard to find those type of baked goods.

  4. March 20, 2011 at 4:22 am

    Wow, what a great idea! Love how you’ve added the chocolate chunks in – everything’s better with a little chocolate 😉

  5. March 20, 2011 at 6:15 am

    Cup breads, sound so interesting!!! 🙂 Thanks for sharing!

  6. March 20, 2011 at 7:10 am

    I like the little chocolate surprise on the inside. These do look very brioche-like. And I love the wrappers. Ah, miss baking bread!

  7. March 20, 2011 at 8:10 am

    Your pictures look great! they’re my new desktop picture now! haha

  8. March 20, 2011 at 10:12 am

    they look perfect to me! smooth dome top with fluffy insides! really like these cupbreads, innovative idea!

  9. March 20, 2011 at 11:00 am

    Your cupbreads are so lovely & yummy looking! 😉

  10. March 20, 2011 at 11:34 am

    I made something similar to this when I fulbbed up on a recipe and they turned out very well. The only this I would have to complain about was that mine stuck to the liners. Cool idea!

  11. March 20, 2011 at 12:30 pm

    is so special and lovely! (: look so soft and fluffy! i love the photos you took as well (:
    congrats! i’ve got award for you. pick it up from my blog (:

  12. DG
    March 20, 2011 at 3:52 pm

    The cupbread looks great & yummy. Chocolate filling, my favourite too 🙂

  13. March 20, 2011 at 6:07 pm

    What a treat these must be. They have remarkable texture and the surprise pocket looks wonderful. I know I’d enjoy this. Have a great day. Blessings…Mary

  14. March 21, 2011 at 12:03 am

    ok-seriously. I have been checking out entries at’ sweet as sugar cookies’. Already commented on your nutella ravioli, then clicked on your scones. Thought I should try to comment on someone elses post, then clicked on this -the THIRD of your posts that drew me in. I obviously find your photos and recipes appealing:)


  15. March 21, 2011 at 7:26 am

    These look gorgeous. I love the idea of being able to tear a bit off a dunk it in chocolate or coffee. So enjoyable. Yum

  16. March 21, 2011 at 6:26 pm

    Aww, what a cute idea. You managed to make breads look so appealing like this!

  17. March 21, 2011 at 6:37 pm

    I’ve never heard of these before. They look and sound amazing. Discovering a new way to prepare an old classic is always so fun. My mind is already spinning with the possibilities. Thank you so much for the recipe and all the inspiration.

  18. March 22, 2011 at 3:17 am

    Those look great! Wonderful photos.

  19. March 23, 2011 at 2:14 pm

    These look so adorable! And sinful to boot, with the chocolate surprise 😉 Definitely sounds up my alley!

  20. Umair
    April 3, 2011 at 8:07 am

    I wanna eat this cakes waaow yummy

  21. Umair
    April 3, 2011 at 8:08 am

    Im going make recipe

  22. Cookie
    January 30, 2012 at 4:46 am

    OMG!! I think I found the right recipe.In my country we call it EnSAYMADA.it’s so delish,soft like cotton and sweet and top it with cheese and butter.NYUM!NYUM!But I let my bread maker do all the work and it’s only for 4 cups. Or 2 lbs. Could you be kind enough to give me a smaller recipe, pls, pls, pls.thanks! I’m dying to try this recipe.

  23. May 16, 2012 at 1:56 pm

    15 egg yolks? is this correct? look amazing! xx

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