- 1 package active dry yeast
- ¼ cup warm water (105° to 115°F)
- Pinch of sugar, plus 6 tablespoons
- 12 tablespoons (1½ sticks) unsalted butter at room temperature
- ½ teaspoon salt
- 2 teaspoons vanilla extract, or ½ teaspoon ground cardamom
- 3 large eggs
- 4½ to 5 cups unbleached all-purpose flour
- 1 cup warm milk (105° to 115°F)
- 2/3 cup sugar
- ¼ cup unbleached all-purpose flour
- 3 tablespoons cold unsalted butter, cut into bits
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 egg white, beaten until foamy
- 3 tablespoons sliced almonds
- In a small bowl, sprinkle the yeast over the warm water. Add the pinch of sugar, stir to dissolve, and let stand until foamy, about 10 minutes.
- In a large bowl, beat the 6 tablespoons sugar, the butter, salt, and vanilla or cardamom together with a wooden spoon or a heavy-duty electric mixer until light and fluffy. Add the eggs and beat well. Add 1 cup of the flour and beat until smooth. Add the milk, then gradually add 2 cups of the flour, 1 cup at a time, beating well. Stir in the yeast mixture. Gradually add enough of the 1½ to 2 cups remaining flour to make a soft dough. Turn out on a floured board and knead until smooth and elastic, 8 to 10 minutes. Place in a buttered bowl, turn to coat, and cover with plastic wrap or a damp tea towel. Let rise in a warm place until doubled in size, about 1½ hours.
- To make the chocolate streusel: In a medium bowl or a food processor, mix the sugar, flour, butter, cocoa, and cinnamon together. Cut the butter in with your fingers or process until crumbly.
- Punch down the dough and turn it out on a lightly floured board and knead lightly until smooth, 1 or 2 minutes. Cut the dough in half. Roll one half into a 10-by-14-inch rectangle. Spread evenly with half of the chocolate streusel. Roll up and place, seam side down, on a buttered baking sheet. Repeat with the remaining dough and filling, placing the loaf on a separate buttered baking sheet. With clean scissors, snip each loaf at ¾-inch intervals, cutting three-fourths of the way through the dough. Starting at one end, pull and twist each cut slice on its side to lie flat on alternate sides. Cover with a towel and let rise in a warm place until doubled in size, about 45 minutes.
- Preheat the oven to 350°F. Brush the loaves with the egg white and sprinkle with the nuts. Place in the oven, reduce the heat to 325°F, and bake for 30 to 35 minutes, or until golden brown. Transfer the loaves to wire racks to cool completely. Cut into ¾-inch-thick slices to serve. Or, wrap and freeze for up to 2 months.
- ALMOND PASTE FILLING VARIATION: In a small bowl, combine 8 ounces almond paste, 4 tablespoons (½ stick) unsalted butter at room temperature, 2 tablespoons sugar, 1/3 cup (1½ ounces) finely chopped almonds, and 1 egg. Beat until blended. Use instead of the chocolate streusel.