Preparation:
Make streusel: In a small bowl, whisk together the flour and sugar.
Drizzle in the melted butter and mix with your fingertips until the
mixture lumps into unevenly sized crumbs. Refrigerate until ready to
use.
Combine the chocolate, sugar and cinnamon. Brush a 8 x 4 x 2 1/2 inch
pan, or 5 cup loaf pan with melted butter. Roll the dough into a
rectangle measuring 9 x 22 inches and brush off any excess flour.
Brush the dough generously with the melted butter, leaving a 1/2 inch
along the top edge of the dough. Sprinkle the chocolate mixture evenly
over the dough, leaving the top 1/2 inch border free. Reserve 2
tablespoons of the mixture. Sprinkle the streusel over the chocolate,
reserving about 3 tablespoons.
Brush the 1/2 inch border along the top lightly with water. Beginning
at the bottom edge, roll the dough into a log and pinch along the seam
to seal it well. Moisten the ends of the log with water and bring them
together to form a ring. Pinch the ends to seal. Gently twist the
circle of dough twice into a double figure 8 and place in the prepared
loaf pan, keeping the joint and seam down. Brush the top with melted
butter.
Preheat oven to 350 degrees F. Cover the pan with a towel and set in a
warm draft free place to proof for about 1 1/4 hours, or until a
finger gently pressed into the dough leaves an indentation. It will
not quite double, but will increase more than half again in size when
fully proofed. Brush the top with more melted butter and sprinkle with
the reserved chocolate/sugar and streusel. Bake 45 to 50 minutes, or
until the dough in the crevices appears baked. If the top browns too
quickly, cover loosely with foil. Cool on a rack, in the pan, for 15
minutes. Slip a knife around the edge to loosen it and turn out onto
the rack. Cool before slicing. |
