January 3, 2021


Dough (Makes two loaves -  cut ingredients in half for one loaf)

1 - 1 1/4 cups (227-283 grams) water, 110 degrees

2 eggs

6 1/4 cups (751 grams) all-purpose flour

1/3 cup (37 grams) nonfat dry milk

2 Tbs. yeast

1/2 tsp. cinnamon

1/2 cup (99 grams) sugar

2 1/2 tsp. (15 grams) salt

10 Tbs. (142 grams) unsalted butter at room temperature

1 Tbs. (14 grams) vanilla

Combine all ingredients, starting with 1 cup of water and mix until everything comes together/is moistened (add more water if needed). Cover the bowl and rest for 20 minutes.

Knead/mix dough until soft and smooth. Cover and let rise 1 1/2-2 hours.

Deflate dough, divide in half, and set aside.

Make chocolate and/or cinnamon fillings by combining ingredients below (stir in melted butter last).

Chocolate Filling (enough for two loaves - cut ingredients in half for one loaf)

1/2 cup (99 grams) sugar

1/2 tsp. cinnamon

1/3 cup (28 grams) unsweetened cocoa powder

4 Tbs. (57 grams) unsalted butter, melted

1 cup (170 grams) mini chocolate chips

Cinnamon Filling (enough for one loaf)

1/2 cup (106 grams) brown sugar, packed

4 tsp. (11 grams) cinnamon

1 Tbs. flour

4 Tbs. unsalted butter, melted

2 tsp. water

Shape each dough half into thick rectangle. Spread with filling(s). 

Roll each rectangle into a log, starting with short end. Cut log(s) in half lengthwise. Exposed-filling side up, twist to pieces into a braid and tuck ends underneath. Place each log into a 9x5 loaf pan. 

Brush each loaf with an egg glaze (1 egg, beaten with pinch of salt)

Combine topping ingredients below until crumbly, and sprinkle over loaf.

Chocolate Topping (enough for two loaves, cut ingredients in half for one loaf)

4 Tbs. (57 grams) butter, melted

1/2 tsp. cinnamon

2/3 cup (74 grams) powdered sugar

1/2 cup (57 grams) flour

Cinnamon Topping (enough for one loaf)

2 Tbs. (28 grams) flour

1 Tbs. brown sugar, firmly packed

1/2 tsp. cinnamon

pinch of salt

1 Tbs. unsalted butter, cold

Preheat oven to 300 degrees. Bake for 35 minutes, then tent pans with tinfoil and bake an additional 15-25 minutes, until golden brown. Loaves should have an internal temperature of 190 degrees. 

From here.