Cinnamon Chocolate Bread
Source of Recipe
unknown
List of Ingredients
Ingredients:
Cake:
1 T + 1½ tsp (2 envelopes) active dry yeast
1 ½ cups ap flour + 2 ½ cups ap flour (divided use)
¾ cup sugar
2/3 cup water
½ cup butter
1/3 cup evaporated milk
½ tsp salt
4 egg yolks
Filling 1:
¾ cup bittersweet chocolate (you can use chocolate chips, but I think they melt unevenly)
1/3 cup evaporated milk
2 tbsp sugar
1 tsp ground cinnamon
Filling 2 OR Topping:
¼ cup flour
¼ cup sugar
1 tsp cinnamon
¼ cup butter
¼ cup chocolate chips
¼ cup roasted, chopped nuts (I used hazelnuts)
Recipe
Combine yeast and 1 ½ cups flour in a large mixing bowl. In a microwavable glass container, combine sugar, water, butter, evaporated milk, and salt. Heat just until warm. Add to the yeast mixture. Add egg yolks.
Ina standing mixer fitted with the dough hook, beat at low speed for 30 seconds. Next, beat 3 minutes at high speed. Stir in 2 ½ cups more flour. Place in a greased bowl. Cover, and let rise until double, about 2 hours.
Meanwhile, make the filling. In another microwavable glass container, combine chocolate, evaporated milk, sugar, and cinnamon. Heat until chocolate melts. The mixture will be very liquid and will remain so. Let cool.
If you’ve decided to use Filling 2, prepare it now. In a large bowl, combine the first 3 ingredients. Cut in the butter with 2 knives or a pastry cutter. Stir in the chocolate chips and chopped nuts.
Once dough has doubled, punch down and turn out onto a floured surface or a Silpat mat. Using a rolling pin, or your hands, roll/stretch out the dough as thin as it can go. (If you require measurements, try rolling it to an 18”x10” rectangle). Spread with the chocolate mixture. Be careful, because the chocolate may seep out.
If you decide to use Filling 2. sprinkle it over the chocolate mixture. Starting from the long side, roll the dough up in jelly-roll fashion, keeping it as tight as you can. This will prevent the chocolate from leaking. Seal both ends by pressing down and join both ends. Place seam side down in a greased 10-inch tube pan.
If you’ve decided to use Filling 2 as a Topping, sprinkle it now over the formed dough. Cover dough and let rise for 1 hour.
20 minutes before baking, preheat oven to 350°F. If you’re using a dark pan, preheat oven to 325°F. Bake dough for 50 minutes.
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