1 large loaf
Total Time: 5 hrs 15mins (4hrs inactive) + overnight rise
- ½ cup whole milk
- 7 grams active dry yeast
- ⅓ cup sugar
- 4¼ cups of flour
- 1½ tsp sea salt
- 1 tsp vanilla extract
- 4 eggs, room temperature
- 10 tbsp butter, room temperature
- ½ cups sugar
- ¾ cup heavy cream
- 6 ounces bittersweet chocolate, chopped
- 8 tbsp butter, room temperature
- 2 tsp vanilla extract
- ½ cup flour
- 3 tbsp sugar
- 1½ tbsp cocoa powder
- ½ tsp salt
- 4½ tbsp melted butter
- ⅓ cup semisweet chocolate chips
Prepare the dough. Warm milk until it's lukewarm in the microwave, add in the yeast and a pinch of sugar and let it sit for 10 minutes until it gets foamy.
In a mixer fitted with a dough hook mix together flour, sugar, salt and vanilla. Beat in the yeast mixture and eggs until the dough comes together for about 2 minutes. If the dough is sticking to the bowl add in more flour 1 tablespoon at a time until it doesn't stick any longer.
Add in half the butter and beat until the dough is smooth and elastic for 5 minutes, scraping down the sides as needed. Add in the other half of butter and continue to beat for 5 more minutes until the dough is stretchy and smooth again
Meanwhile, prepare your meringue. Beat egg whites, cream of tartar and salt on low speed until frothy, about 30 seconds. Increase the speed to high and beat until soft peaks form for about another 1 minute. Gradually begin to add sugar, the more gradually you add the better. Beat until thick glossy peaks form, about 5 minutes.
Butter a clean bowl and form the dough into a ball, placing it in the bowl. Cover with a clean towel and let it rise in a warm place for 2 hours. It will rise but not double in size.
After initial rise press the dough down and recover the bowl, placing it in the refrigerator overnight.
Prepare your filling now it will also need to set up for a while, best over night. In a saucepan combine sugar and cream and simmer until the sugar completely dissolves. Scrape into a bowl and stir in chocolate butter and vanilla until smooth. The warm cream will melt the chocolate. Chill overnight or let it come to room temperature but it will thicken as it sets.
Prepare the streusel. In a bowl stir together flour, sugar, cocoa powder and salt. Stir in melted butter until it forms large clumps. Stir in chocolate chips. Let cool. Can also be kept in the fridge overnight.
Butter two 9 inch loaf pans and line with paper hanging over the sides so you can pull the loaves out later
Divide dough in half and on your baking mat roll into one rectangular 9x7 piece. Spread the filling without leaving any border. Starting at the long side, roll into a coil. Slice the coil in half lengthwise keeping the end together. Braid the pieces and fit the loaf into the pan. Cover with a towel and let it rise for 2 hours.
When you're ready to bake, heat the oven to 350 degrees. Top the loaves with streusel. Bake for 50 minutes.
Let cool completely before serving.