1H 30 MIN
500 ml (2 cups) unbleached all-purpose flour
1 ml (¼ tsp.) Salt
125 ml (½ cup) warm milk
30 ml (2 tbsp.) Sugar
5 ml (1 tsp.) Instant yeast
125 ml (½ cup) unsalted butter, softened, cut into cubes
30 ml (2 tbsp.) Melted butter
30 ml (2 tbsp.) Cocoa
30 ml (2 tbsp.) Corn syrup
125 ml (½ cup) mini chocolate chips
15 ml (1 tbsp.) Water
In the bowl of a stand mixer with the dough hook, combine flour and salt. Make a well. Pour milk. Add sugar and yeast. Mix. Add eggs. Knead the dough for 2 minutes. Add the butter gradually and knead the dough 2 to 3 minutes or until it is smooth and sticky. Place in an oiled bowl. Cover with plastic wrap and let rise for 1 hour in a warm and humid place.
Butter a loaf pan 24 x 10 cm (9.5 x 4 inches) and a capacity of 1.5 liters (6 cups). Book.
In a bowl, mix the butter, cocoa and corn syrup. Book.
Remove dough from bowl and place on a floured surface. Roll dough into a rectangle of 50 x 20 cm (20 x 8 in). Distribute the chocolate topping on the entire surface. Sprinkle with chocolate chips. Roll both ends inward, bringing them to the center. Place dough in pan. Cover with plastic wrap and let stand 20 to 30 minutes in a warm, humid place or until the dough exceeds the mold 5 cm (2 inches). The ambient temperature and the yeast can change the wait time may be longer.
Place rack in center of oven. Preheat oven to 180 ° C (350 ° F).
In a bowl, combine egg and water. Using a brush, brush the surface of the dough.
Bake about 35 minutes or until the pastry is golden brown. Let cool