Chocolate Cinnamon Swirl Bread

Makes one loaf

Adapted from le jus d'orange

This bread is similar to a round babka.




FOR THE DOUGH
2 1/4 tsp active dry yeast (1 packet)
1/4 cup sugar
3/4 cup whole milk, lukewarm
1 large egg yolk
2 tbsp butter, melted and cooled
2 1/4 cups all-purpose flour
1/2 tsp salt

1 egg, lightly beaten with a splash of milk demerara sugar for sprinkling

CHOCOLATE FILLING
1/4 cup powdered sugar
2 tbsp cocoa powder
2 oz dark chocolate, melted
1/4 cup unsalted butter, melted

CINNAMON FILLING
1/4 cup butter at room temperature
1/4 cup brown sugar
3 tsp ground cinnamon

CINNAMON SUGAR
1/3 cup granulated sugar
2 tbsp cinnamon

MAKE THE DOUGH
Mix yeast, sugar, milk, egg yolk, and melted butter (make sure melted butter is not too hot). Whisk and let sit until frothy, about 5 minutes.

Mix together flour and salt in a large bowl.

Pour milk-yeast mixture over flour mixture, and knead with your hands until the dough pulls away from the sides of the bowl.

Place onto a lightly floured surface and knead by hand for another 8-10 minutes. It should be smooth and tacky. Shape into a ball and place in a lightly greased bowl. Cover loosely with plastic wrap and rest for 1 hour. Dough should double in size. While dough is rising, make fillings.

CHOCOLATE FILLING
Whisk Sugar, cocoa powder, dark chocolate, and melted butter together. Set aside.

CINNAMON FILLING
Whisk butter, brown sugar, and cinnamon together. Set aside.

CINNAMON SUGAR
Mix granulated sugar and cinnamon together. Set aside.

ASSEMBLE 
Preheat oven to 375ºF. Grease a 10-inch cast iron skillet.

When dough is ready, place on lightly floured surface, and knead two times. Roll dough into a rectangle using a rolling pin.

Spread chocolate filling in a 1″ strip across the length of rectangle. Below it, spread cinnamon filling. In alternating stripes, spread chocolate and cinnamon filling across the rectangle. Sprinkle cinnamon-sugar mix across entire surface.

Start rolling bread on the longest side. You should have a 1-2″ thick rope. Using a sharp knife, cut the rope in half length-wise, leaving 1″ at one end uncut to hold the strips together. Start braiding by carefully placing one strand over the other. Repeat until the whole log is twisted. Join both ends together, creating a circle and press together. Transfer the ring to the prepared skillet.

Brush with egg wash. Sprinkle with demerara sugar. Bake for 20-25 minutes or until golden brown. Let cool for 30 minutes.