Decadent Chocolate Twist Bread

1. Activate Yeast

Start by warming the whole milk until it is lukewarm, around 110 degrees Fahrenheit. Sprinkle in the active dry yeast and a pinch of granulated sugar, stirring gently. Let this mixture sit for about 5 to 10 minutes until it becomes slightly foamy, indicating that the yeast is activated.

2. Combine Dry Ingredients

In a large bowl, combine all-purpose flour, 1/3 cup of granulated sugar, fine sea salt, vanilla extract, grated lemon zest (if using), and freshly grated nutmeg. Mix well.

3. Mix Dough

Add the yeast mixture and the lightly beaten eggs to the dry ingredients. Using an electric mixer with a dough hook, beat the mixture until it comes together into a soft mass, which should take about 2 minutes. Begin incorporating the unsalted butter, adding it in two parts. Beat the dough for an additional 8-12 minutes until it is smooth and stretchy.

4. First Rise

Grease a clean bowl with butter and place the dough inside, turning it once to coat with butter. Cover the bowl with a clean towel and let the dough rise in a warm place for 1 to 2 hours until it puffs and rises. Press down the dough to release the air, cover it, and refrigerate overnight or for at least 4 hours.

5. Prepare Filling

For the filling, combine 1/2 cup granulated sugar, heavy cream, and a pinch of kosher salt in a medium saucepan. Bring to a simmer over medium heat. Add the extra bittersweet chocolate and diced unsalted butter, stirring until smooth. Remove from heat and stir in the vanilla extract. Let this mixture cool.

6. Make Streusel

To make the streusel, mix all-purpose flour, 3 tablespoons granulated sugar, cocoa powder, and kosher salt in a bowl. Stir in the melted unsalted butter until large, moist crumbs form. Fold in the mini semisweet chocolate chips.

7. Prepare Syrup

Prepare the syrup by simmering 2/3 cup granulated sugar and 2/3 cup water in a small saucepan for about 2 minutes until the sugar dissolves. Set aside.

8. Shape Dough

Butter two 9-inch loaf pans and line them with parchment paper. Roll the chilled dough out on a floured surface into a large rectangle. Spread the chocolate filling evenly over the dough, then roll it up tightly into a log. Freeze the log for about 10 minutes to make it easier to handle.

9. Form Loaves

Slice the log lengthwise into two long pieces. Twist these pieces together with the cut sides facing up, then fold the twist in half and place it into the prepared loaf pans. Cover with a clean towel and let rise for 1 to 1.5 hours until puffy, or refrigerate overnight.

10. Bake Loaves

Preheat your oven to 350 degrees Fahrenheit. Scatter the streusel evenly over the risen dough. Bake the loaves for 40 to 50 minutes until a tester inserted into the center comes out clean, the bread sounds hollow when tapped, and the internal temperature reaches 185-210 degrees Fahrenheit.

11. Finish Bread

As soon as the bread comes out of the oven, use a skewer or paring knife to pierce it all over. Pour the syrup evenly over the loaves, allowing it to be absorbed. Transfer the loaves to a wire rack to cool completely before slicing and enjoying.