Decadent Chocolate French Twist

Decadent Chocolate French Twist

Trick of the Trade- this makes the absolutely best Christmas morning French toast, assuming you actually have any left once you’ve baked it. Try slathered with whipped cream and raspberries.
The loaves will freeze wrapped in foil. Heat slightly before serving

Makes 2 large loaves

Dough
1 cup warm water (105° to 115°)

2 (1/4-ounce) package active dry yeast

1/2 cup sugar
1 egg, room temperature

1 cup milk, warmed

2 teaspoons salt

8 cups high gluten flour, plus more for dusting

In a large bowl, add the warm water and yeast. Stir to dissolve then add the sugar, salt, milk and egg. Whisk together until smooth. Stir in 2 cups of the flour and stir until smooth. Add two more cups of the flour and blend well. Add more of the flour until a dough has formed and is still soft put pulling away from the side of the bowl. On a smooth clean surface, sprinkle more of the four and turn the dough out. Knead until smooth, working in more of the flour as needed. The dough should be smooth and elastic. Place in clean bowl with a little oil and let rise till double. Punch down and let rise again. This will take about 3 hours.

Chocolate Filling
Mix all ingredients together
7oz bag semi sweet chocolate chips
2 cups dark brown sugar
1 stick (8 tablespoons) unsalted butter
2 teaspoons cinnamon
1 cup walnut or pecan pieces

Egg wash for top of loaf about 1/2 cup more nuts for garnish


Preheat oven to 375 degrees

On a lightly floured surface, divide the dough into two pieces. Roll one piece into a rectangle about 12x14. Cut in half lengthwise. Fill each piece with ¼ of the brown sugar/ chocolate filling in the center of the “log” and pinch together. Lightly sprinkle each log with flour and braid together. Place on a baking pan, preferable a 1/2 sheet pan or jelly roll pan with sides. (the filling oozes, see below)

Repeat with the second loaf and place on a second baking pan. Brush with egg wash and sprinkle with nuts. Let rise about 20 minutes or test by carefully pushing the dough with your finger. There should be a slight indentation.

Bake for about 30-40 minutes.

*If the filling oozes a little don’t worry, when you remove the bread from the oven, scoop the hot sauce with a splatula and spoon over the bread