60 ml milk luke warm
2.5 grams dried instant yeast
200 grams all-purpose flour or bread flour
60 grams softened butter
30 grams sugar
1/2 teaspoon salt
1 egg at room temperature
Warm milk and pour it into a mixing bowl. To this add in 1 tablespoon of sugar and the yeast. Stir to combine this mixture. Set aside the mixture for minutes or until foamy ( the time for fermentation depends on the heat in the room; warmer the better) . The yeast reacts with the sugar and the process of fermentation begins. Now fold the flour in the mixing bowl which has the yeast/milk mixture and stir until the mixture has combined. Gradually add in the egg mixing it a little at a time. Add in sugar, butter and salt and mix well
The dough will be extremely sticky at first but keep kneading till it becomes smooth and shiny. Once done, clean your hands and wet them so that you can form the mixture into the shape of a ball. Let it rest till it rises to double in size This process is called proving. Sprinkle some flour on the counter top before you place the dough on it to rest. Cover this with a wet muslin cloth.
As soon as it doubles in size take the dough and knock it down. This is done to remove the air. Dust the surface with flour and roll the dough into a rectangular shape about five centimetres thick. Apply the chocolate spread and roll it up. Ensure to tuck the seam underneath well. This will ensure that the bread bakes perfectly without opening up. To make the chocolate spread, melt about 60 grams of chocolate and add about 2 teaspoons of sugar and 2 teaspoons of milk. Stir the mixture.
Preheat the oven to 160 degrees centigrade for 10 minutes. Lower the temperature to 140 degree centigrade and bake for about 30 minutes. Remove and let it rest on a cooling rack. glaze with butter if you like