- 1 (.25 ounce) package active dry yeast
- 2/3 cup warm water (110 degrees F to 115 degrees F)
- 1/2 cup butter, softened
- 3/4 cup sugar
- 4 egg yolks
- 1/3 cup evaporated milk
- 1/2 teaspoon salt
- 3 3/4 cups all-purpose flour
- FILLING:
- 3/4 cup semisweet chocolate chips
- 1/3 cup evaporated milk
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- TOPPING:
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter
- 1/4 cup semisweet chocolate chips
- 1/4 cup chopped walnuts
- confectioners' sugar
- In a large mixing bowl, dissolve yeast in warm water. Add the butter, sugar, egg yolks, milk and salt; mix well. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- For filling, combine the chocolate chips, milk and sugar in a saucepan; cook and stir over low heat until smooth. Stir in cinnamon; set aside. For topping, combine the flour, sugar and cinnamon in a bowl; cut in butter until crumbly. Stir in chocolate chips and nuts. Set aside.
- Punch dough down. Turn onto a lightly floured surface; roll into an 18-in. x 10-in. rectangle. Spread with filling. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a well-greased 10-in. fluted tube pan, with seam facing inside of pan. Sprinkle with topping. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 350 degrees F for 45-50 minutes or until golden brown. Let stand for 10 minutes before inverting onto a wire rack to cool. Sprinkle with confectioners; sugar if desired.