Dark chocolate and loads of butter make this a deliciously rich treat. Think cinnamon roll but with lots of silky chocolate. If you're not familiar with baking breads, this can seem intimidating. Don't let it be. The best advice I learned (and can give) is from my time working with different breads as research for my second LaTisha book Polly Dent Loses Grip. It's this: less-is-more when using flour. You can always add flour but never take away. As long as your dough cleans the sides of the bowl after kneaded, your golden. Just like these loaves...
1 2/3 Confectioner Sugar
1 1/3 flour
1 1/2 sticks butter, cold and cut into chunks
Mix sugar with flour and cut in butter until mixture is crumbly. Set aside.
2 1/4 pounds chocolate (I used Trader Joe's 72% pounds plus and a couple packages Hershey's Special Dark chocolate chips)
1 1/2 sticks butter, cold
2 1/2 T ground cinnamon
Chop chocolate into fine chunks or process. Add cinnamon and cut in butter until coarse crumbs form. Divide into three equal portions (scale works great, but eyeballing it is fine).
1 white (from separated egg in dough recipe)
1 T whipping cream.
1 cup sugar
1 cup water
Boil until sugar is dissolved. Set aside.
1 1/2 cups milk, warmed to about 110
2 tsp dry yeast
3/4 cups sugar
4 eggs, room temperature (separate two eggs)
6 cups flour
2 sticks butter, softened
Loaf pan, cake pan, whatever you use, spray with nonstick and line each pan with parchment paper first. This recipe makes three loaves, so you will need three pans.
Combine yeast and milk until frothy in the bowl of an electric mixer. Add sugar and 2 whole eggs plus 2 egg yolks (reserve whites for egg wash). Whisk together. Change to dough hook. Add 5 cups of flour, one cup at a time, until incorporated. Add last cup if needed. Dough should be stiff and will start to climb your hook, so stay alert. Add butter, 5 tablespoons at a time and let the dough knead for about five minutes or until all of the butter is mixed in well.
Place dough in greased bowl, cover, and let rise for one hour. During this time you can make the chocolate mixture, egg wash, glaze and streusel.
Heat oven to 350. Remove dough from bowl (might not have risen significantly, that's okay) and divide evenly into three pieces. Sprinkle surface with flour and roll each piece of dough as thin as possible and fill with divided chocolate mixture. Use egg wash and brush along the edges of dough, all the way around. Starting from short side of dough, roll as tightly as possible, folding the end edges into the middle as you go. Let sit on the seam for a minute, then twist and set in prepared pan. Repeat process with the other two balls of dough.
Brush each loaf with egg wash and sprinkle streusel over top. Bake loaves for 25 minutes, then turn each pan. Bake another 25 minutes. Turn oven down to 325 and bake an additional 20 minutes or until the loaves are golden brown.
When the loaves come out of the oven, brush each one with the sugar glaze until it is all used up. This is part of what makes it super delicious, so throw out your fears of too much sugar!
Slice and enjoy, or you can freeze the individual loaves. Let frozen loaf come to room temperature before serving. Microwaving each slice for 30 seconds makes them gooey and extra yum!
Ten books. Mystery or romance. Your choice. All professionally edited. New compilation of historical romances, Brides of Wyoming. Releases November 1, 2016. Enjoy!