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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The dough is enriched with butter and eggs, making it a gorgeous, indulgent treat. Loosely rolling the dough will give it room to expand during the second rise. Roll too tight and the dough may split during baking. Ingredients:
1 cup warm 2% reduced-fat milk (100° to 110°) |
1/2 cup granulated sugar |
1 package active dry yeast |
1/4 cup butter, melted |
2 teaspoons vanilla extract |
1 teaspoon salt |
3 large eggs |
23.6 ounces all-purpose flour, divided (about 5 1/4 cups) |
cooking spray |
1/3 cup granulated sugar |
1/4 cup unsweetened cocoa |
1 large egg white |
2 teaspoons 2% reduced-fat milk |
1/4 cup butter, divided |
4 ounces bittersweet chocolate, chopped and divided |
additional ingredient |
1 1/2 tablespoons turbinado sugar |
Directions:
1. To prepare the dough, combine first 3 ingredients in a large bowl, and let stand for 5 minutes or until bubbles form on the surface. Add butter, vanilla, salt, and eggs; stir. Weigh or lightly spoon 22.5 ounces flour (about 5 cups) into dry measuring cups; level with a knife. Add flour to egg mixture; stir until combined. Turn dough out onto a lightly floured surface. Knead 4 minutes; add enough of remaining 1/4 cup flour to prevent the dough from sticking. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 1/2 hours or until doubled in size.
2. To prepare the filling, combine 1/3 cup sugar and cocoa in a small bowl, stirring well. Combine egg white and 2 teaspoons milk in a small bowl.
3. Divide dough into two equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll dough into a 12 x 9-inch rectangle. Melt 1/4 cup butter; brush 1 tablespoon over dough. Sprinkle evenly with half of cocoa mixture, leaving a 1/4-inch border. Sprinkle dough evenly with 2 ounces chopped chocolate. Drizzle with an additional 1 tablespoon butter. Brush far edge with milk mixture. Loosely roll up, starting with a long edge; pinch seam to seal, and tuck ends under. Place dough, seam side down, on a baking sheet lined with parchment paper. Repeat procedure with remaining dough, butter, cocoa mixture, chocolate, and egg white mixture. Reserve remaining milk mixture. Cover dough. Let rise in a warm place 1 hour or until doubled in size.
4. Preheat oven to 325°.
5. Brush the dough with remaining milk mixture. Sprinkle each loaf with 2 1/4 teaspoons turbinado sugar. Bake at 325° for 40 minutes or until browned. Cool loaves completely on a wire rack. Cut each loaf into 12 slices.
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