Chocolate coffee cake twist

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INGREDIENTS:

114 grams of unsalted butter, softened

100 grams of granulated sugar

50 grams light brown sugar

25 grams of unsweetened cocoa

1 teaspoon of ground cinnamon

1/2 teaspoon of kosher salt

1 large whole egg

 METHOD:

Mix together the melted butter, sugar, cocoa, cinnamon and slat until you have a smooth paste.

Roll out the basic enriched yeast dough to a rectangle measuring 30” x 10”. (Figure 1)

Using a small offset spatula spread the butter/cocoa mixture over the dough. (Figure 2)

Tightly roll up the dough from the long end. (Figure 3)

Cut the roll in half length wise. (Figure 4)

Next turn the two pieces so the cut sides are facing up. (Figure 5)

Twist the 2 pieces of dough together (Figure 6) and them join the ends to create a circle. Place the circle on a parchment lined baking sheet.

Heat oven to 375 degrees Fahrenheit.

Cover the twist loosely with plastic wrap and then a dish towel. List it rise for 30 minutes.

To make the egg wash, gently beat 1 whole egg and brush it all over the twist.

Bake for 25 minutes or until golden brown. Remove from the oven and place the baking sheet on a rack to cool.

When the twist is completely cooled place it on a serving platter.

Combine the powdered sugar and milk and whisk until smooth. Drizzle over the top of the coffee cake.