Ingredients

• 176G Plain Flour 
• 33G White Sugar
• 1 tsp Instant Yeast
• 1 large Egg
• 20ML Full Cream Milk
• 20ML Water
• 1/4 tsp Salt 
• 50G Softened Unsalted Butter

Chocolate Filling

• 60G Dark Chocolate 70% Cocoa or higher
• 40G Unsalted Butter
• 33G Icing Sugar
• 15G Cocoa Powder

Sugar Syrup

• 33G Sugar
• 27G Water

Method

• For the Chocolate Filling

1. Melt the Unsalted Butter and Dark Chocolate together in a pot. 
2. Once they are fully melted, whisk in cocoa powder and icing sugar until the mixture becomes smooth. 

• For the Sugar Syrup

1. Mix Sugar and Water in a pot. 
2. Heat mixture until dissolved and set aside. 

• For the Dough

1. Mix yeast, sugar, milk, egg and water with a whisk. 
2. Add flour and salt into mix. 
3. Knead the dough to combine. 
4. Add butter. 
5. Knead the dough for about 8-10 minutes by hand or until the dough is smooth and elastic. 
6. Flatten the dough until it becomes a disc-shaped like and cover with cling wrap to refrigerate overnight ( Min: 6 hours)
7. Remove cling wrap and roll out to a 1/4 inch thick rectangle. 
8. Spread chocolate filling and roll up. 
9. Cut into half lengthwise and place one half of the other ither in a cross shape. 
10. Braid the dough and place into a prepared loaf pan lined with parchment paper: 8in. (l) x 4 in. (w) x 2 in.(h). 
11. Let rise until doubled about 1-2 hours. 
12. Bake at 175°C for 30-35 minutes. 
13. Remove from oven and brush with sugar syrup. 
14. Let it cool completely and slice to enjoy. 

Recipe by Viviannecafe.