5 tablespoons butter, cut into pieces and softened
1/2 cup granulated sugar
3 tablespoons unsweetened cocoa
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 ounces semisweet chocolate, finely chopped
2 tablespoons powdered sugar
1 tablespoon all-purpose flour
1 tablespoon butter, softened
How to Make It
Dissolve 1 teaspoon granulated sugar and yeast in warm milk in the bowl of a stand mixer; let stand 5 minutes. Stir in 6 tablespoons granulated sugar, vanilla extract, 1/4 teaspoon salt, and egg yolk. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 6 ounces (about 1 1/3 cups) all-purpose flour and bread flour to milk mixture; beat with dough hook attachment at medium speed until well blended (about 2 minutes). Add 5 tablespoons butter, beating until well blended. Scrape dough out onto a floured surface (dough will be very sticky). Knead until smooth and elastic (about 10 minutes); add 5 ounces (about 1/3 cup) all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let dough rest 5 minutes.
Line the bottom of a 9 x 5–inch loaf pan with parchment paper; coat sides of pan with cooking spray.
To prepare filling, combine 1/2 cup granulated sugar, cocoa, cinnamon, salt, and chocolate in a medium bowl; set aside.
Place dough on a generously floured surface; roll dough out into a 16-inch square. Sprinkle filling over dough, leaving a 1/4-inch border around edges. Roll up dough tightly, jelly-roll fashion; pinch seam and ends to seal. Holding dough by ends, twist dough 4 times as if wringing out a towel. Fit dough into prepared pan. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 350°.
To prepare streusel, combine powdered sugar, 1 tablespoon all-purpose flour, and 1 tablespoon softened butter, stirring with a fork until mixture is crumbly; sprinkle streusel evenly over dough. Bake at 350° for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Cool bread in pan 10 minutes on a wire rack; remove from pan. Cool bread completely on wire rack before slicing.
I've made this twice. Both times in my bread machine, once as mini loaves. Each time it's come out perfect. The mini loaves were for Christmas gifts and they got rave reviews!
My 10 year old son made it as well to give his teacher as a gift and his came out perfect as well. Very easy to get right and tastes delicious. Agree that a cooled loaf is way better than fresh from the oven as it's too gooey right out of the oven. Well worth making any time.
Loved this recipe! I agree with the other reviews about cutting in chilled butter for the streusel topping. It was definately VERY chocolatey when cut from one end of the bread, BUT--when cut from the opposite end, looked just like the picture! I would try it again using 2oz of semisweet chocolate, and adding some chopped walnuts also. My kids devoured it!
I converted this recipe so that I could make the dough in my bread machine on dough setting 11. I followed the order for adding ingredients as specified in my machine's manual. When the dough was ready, I removed it from the machine, rolled it out, spread the filling, and followed the rest of the directions from your recipe. It worked beautifully.
Quite good. Can't believe it is low fat. I agree that the bread had a little trouble rising as high as the whole pan. Filling was a lot- but i agree it is a good thing. I would suggest using mini chocolate chips instead of chopped semi-sweet chocolate. I did put it in the frig overnight and baked it in the morning after it sitting out for 30 mins. It worked fine -- maybe the dough was a little underdone in the middle, but with all the gooey chocolate you couldn't tell.
I made this for the first time last night. The dough is a wonderful sweet bread dough - so soft! The chocolate is very chocolate-y, but I don't mind that a bit. It seemed like too much filling when I rolled out the dough, but it melts right in and isn't too much. It really tastes like a chocolate cinnamon roll. A couple of tips - definitely use chilled butter for the streusel. The softened butter made a paste rather than a streusel. Also, for nice looks, wait until it cools to slice since the chocolate needs to "set."
This came out absolutely delicious. It tastes just as decadent as my Mom's babka recipe that uses 2 cups of butter and 12 eggs! I can't wait to make it again. Next time, I will probably not roll it quite so wide, because my jelly roll was much larger than my bread pan.
I have tried this recipe twice already and it still hasn't turned out right. I used all hard-white wheat flour as I have successfully for many other recipes. The first time the loaf fell, and 40 minutes baking time was apparently too long as the top was much too dark. The second time I cut the baking time by 15 minutes, taking it out when the top looked done, only to have it fall as it cooled in the pan because the middle was not baked. It is now going on 45 minutes total baking time, and even if this loaf is edible it probably won't be leaving the house. I've been making yeast breads of all kinds for years now and this just doesn't happen. I gave it two stars only because it looks lovely and I would really like to make it work. If the third time isn't the charm, I won't be trying again.
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