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Recipe Instructions

Combine the yeast, milk, water and 1 tsp of the sugar in a small bowl. Set aside for 5 mins or until frothy.

Combine flour, salt, cinnamon and remaining sugar in a large bowl. Make a well in the centre. Add the yeast mixture, eggs and egg yolks and stir to combine. Turn onto a lightly floured surface and knead until just smooth. Add 1 piece of butter and knead until well combined. Continue adding butter, 1 piece at a time, kneading well after each addition. Knead the dough for a further 5 mins or until dough is very smooth and elastic. Place in a lightly greased bowl. Cover with plastic wrap. Place in the fridge for 6 hours or until the dough doubles in size.

To make the chocolate filling, use an electric mixer to beat butter and sugar in a bowl until smooth. Add chocolate, cocoa powder and cinnamon. Beat to combine. Place in fridge for 5-10 mins or until the mixture is spreadable.

Preheat oven to 180°C. Grease two 10cm x 24cm loaf pans and line the bases and sides with baking paper. Line a baking tray with baking paper. Turn the dough onto a lightly floured surface. Divide into 2 even portions. Roll 1 portion out on a lightly floured surface to a 30cm x 40cm rectangle. Spread evenly with half the chocolate mixture. Starting from 1 long end, roll the dough to form a log. Place on the lined tray. Repeat with the remaining dough and filling. Chill for 5 mins or until firm.

Place 1 log on a clean work surface. Use a large sharp knife to cut the dough in half lengthways to expose the layers. Carefully twist the 2 halves together to create a loaf. Place in 1 prepared pan. Repeat with the remaining dough and pan. Loosely cover with plastic wrap and place in a warm, draught-free place for 30 mins or until the dough rises slightly.

Bake the loaves for 35-40 mins or until a skewer inserted in the centres comes out clean.

To make the sugar syrup, combine the sugar, ½ cup (125ml) water and vanilla in a saucepan over low heat. Cook, stirring, for 2 mins or until sugar completely dissolves. Increase heat to high. Bring to the boil. Cook for 2-3 mins or until the syrup thickens slightly.

Pour the syrup evenly over each loaf. Cool in the pans. Cut into slices to serve.

Recipe Ingredient

20.00 ml (2 sachets/14g) dried yeast

80ml milk

80ml water

220.00g caster sugar

600g plain flour

2.40 gm salt

5.00 gm ground cinnamon

2 eggs

2 egg yolks

150g butter, chopped

100g butter, softened

110g brown sugar

200g dark chocolate, melted, cooled

20.00 gm cocoa powder

1 tsp vanilla bean paste

Recipe Cuisine

European

Cook Time

45M

Prep Time

30M

Total Time

75M

Nutrition

135.34 calories

25.7 grams fat

15.0 grams saturated fat

76.7 grams carbohydrates

33.8 grams sugar

8.7 grams protein

101 milligrams cholesterol

100.7 milligrams sodium

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NutritionInformation

Recipe Category

Brunch, dessert, lunch

Keywords

Chocolate, egg, egg allergy, gluten allergy, lactose allergy, milk allergy, peanut allergy, sesame allergy, soy allergy, tree nut allergy, wheat allergy, easter, bake, european, oven, comfort food, entertaining, family friendly, festive, homemade, brunch, lunch, dessert, autumn, winter, sweet, easy baking, easy desserts

Description

A favourite in Eastern Europe, this bread is rippled with delicious chocolate. It’s easier to make than you may think too – here’s how to master it.

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