Directions

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  1. In a small bowl place the yeast, ½ tsp sugar, and lukewarm water (between 90-110F). Stir and leave to bloom for 10 minutes. The yeast has “bloomed” when it’s foamy.
  2. In a small saucepan bring milk to a boil and let rest for 1 minute.
  3. In a stand mixer (fitted with a dough hook) combine the flour, salt, 2 tsp vanilla essence, and ½ cup sugar.
  4. Add yeast, milk and ½ cup melted butter. Mix on low speed for 1-2 minutes.
  5. Now add eggs one at a time and continue mixing for 2-3 minutes until completely incorporated. The mixture will be quite wet and that’s okay.
  6. Turn off the mixer and scrape down the sides. Increase the speed to high and mix for 8-10 minutes. The dough will be less wet than before but now form a sticky ball.
  7. Drizzle about 1 tbsp oil in a bowl and place the dough into it. Cover with a damp cloth and place in a warm place (like an oven or microwave) to proof for 3-4 hours. I had a lot of time so I left it to rise overnight (proofing 2-3 times).
  8. Prepare the sugar syrup by combining ⅓ cup water, ⅓ cup sugar, and ½ tsp vanilla essence in a small saucepan. Cook on medium heat until the sugar has dissolved. Set aside to cool.
  9. Prepare the chocolate filling by combining ½ cup softened butter, dark brown sugar, dark chocolate, and cocoa in a bowl.
  10. Divide the dough into 2 equal parts.
  11. On a lightly floured surface, roll the dough into a rectangle about ½” thick.
  12. Spread half of the filling evenly leaving about an inch border at the top (the other 3 sides can have filling up to the edges).
  13. Starting with the short end closest to you, carefully roll the dough into a swirled log.
  14. Using a sharp knife, slice the log down its entire length, creating two halves straight down the middle so the filling is exposed.
  15. Turn the halves so that the layers are facing up. Layer each cut piece on top of one another and twist into a braid.
  16. Carefully (using flat spatulas) place the dough into a loaf pan lined with parchment paper.
  17. Repeat the same with the second dough.
  18. Cover the pans with a kitchen cloth and leave to rise for 1-2 hours (or until it doubles in size).
  19. Bake the loaves in a preheated oven (at 180C) for 40-45 minutes, or until the loaves are a deep glossy brown colour.
  20. Take the loaves out of the oven and immediately brush with the sugar syrup. As you brush the loaves they will continue to soak up the syrup.
  21. Leave to cool for 10-15 minutes before you take the loaves out of the pan.