1 teaspoon granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm milk (105F-110F)
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg yolk, lightly beaten
3 cups flour, divided
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 flour
1 teaspoon butter, softened
1. 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. Measure flour and level with a knife.
Add about 2 2/3 cups flour to milk mixture; beat with dough hook attachment at medium speed until well blended (about 2 minutes). (I absolutely love the kitchen-aide that my parents FINALLY invested in. The fact that it's pink? Even better!)
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 about 1/3 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft). I actually ended up having to add even more flour than that to keep the dough from being ridiculously sticky. Of course, I was cooking in 90 degree weather with ridiculous humidity, so I'm not sure how much of a difference that made. . .
2. Place dough in a large bowl coated with cooking spary, turning to coat top. Cover and let rise ina warm place, free from drafts, 1 1/2 hours or until doubled in size. Make sure that you let it rise long enough. I cannot stress this enough. I don't think I let mine rise enough in any of the stages, which caused the bread's shape to be a little off. Punch dough down; cover and let dough rest 5 minutes.
3. Line the bottom of a 9 x 5 inch loaf pan with parchment paper; coat sides of pan with cooking spray.
4. To prepare filling, combine 1/2 cup granulated sugar, cocoa, cinnamon, salt, and chocolate in a medium bowl; set aside.
5. 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. This will create a beautiful interior spiral once It's okay if some of the filling spills out during this phase.
Fit dough into prepared pan. It was a bit difficult to squeeze it all in, but the bumps create added interest while baking. Cover and let rise 45 minutes or until doubled in size. Again, make sure that it has actually doubled in size. You can see how much mine rose in the picture below, and I think I should have let it go for several minutes more until it filled out the pan more fully.
6. Preheat oven to 350F.
7. To prepare streusel, combine powdered sugar, 1 tablespoon flour, and 1 teaspoon softened butter, stirring with a fork until mixture is crumbly. The original recipe called for an entire tablespoon of butter, but when I tried that I ended up with a mixture that was very gooey and not at all crumbly. So if your mixture is a little dry, just add more butter. Then sprinkle the streusel evenly over dough.
Bake at 350F for 30 minutes until browned on top. Again, the recipe called for 40 minutes, but after about 35 my bread was overly browned on the top and the sides, so definitely check the oven after about half an hour.
Cool bread in pan 10 minutes on a wire rack; remove from pan. Cool bread completely on wire rack before slicing. Pull out the pretty Christmas china (even if it's the middle of January) and enjoy!