Directions

• Prep Work
• Measure out all ingredients for the dough.
• Lightly spray a 17cm loaf pan with oil and line it with parchment paper.
• Coarsely chop the roasted almonds and set aside.
• Prepare to preheat your oven to 220°C (425°F) dynamically so it’s ready when the final rise finishes.
• Kneading the Dough
• Stir the instant dry yeast into the warm milk and let it sit for 1 minute (it is perfectly fine if it remains slightly clumpy). In a large mixing bowl, thoroughly whisk together the bread flour, cane sugar, and salt by hand. Add the beaten egg and the yeast mixture, then stir until a dough forms. Transfer to a clean work surface and knead well until the dough smooths out and can be stretched into a thin, translucent membrane.
• Incorporating the Butter & First Rise
• Add the 60g of unsalted butter into the dough and continue kneading. At first, it will feel slippery and messy, but keep working it until the butter is completely incorporated and the dough becomes silky, smooth, and passes the windowpane test again. Shape the dough into a smooth ball, place it back into the bowl, cover with plastic wrap, and let it rise at 30°C (86°F) for about 1 hour.
• Punch Down & Secondary Rise
• Once the dough has grown slightly larger, gently punch it down to deflate the accumulated air. Take the dough out, fold it inward from the top, bottom, left, and right, and reshape it into a tidy ball. Place it back into the covered bowl and allow it to rise a second time at 27°C (80°F) for about 90 minutes, or until it has fully doubled in size.
• Making the Fudge Filling
• While the dough is undergoing its second rise, prepare the filling. Sift the bread flour and cocoa powder together. In a small saucepan, combine the cocoa powder, bread flour, and granulated sugar. Gradually pour in the milk while whisking to prevent lumps. Place over low heat, add the chocolate flakes and 5g of butter, and stir continuously until the chocolate is melted and the mixture thickens into a smooth, spreadable paste. Remove from heat and let it cool.
• Shaping the Twist
• Turn the risen dough onto your work surface and gently press it down with your hands to release the air bubbles. (Tip: If the dough feels sticky, lightly dust your surface and hands with bread flour). Roll the dough out into a 20×22cm rectangle. Spread the cooled chocolate filling evenly across the entire surface, then scatter the chopped roasted almonds on top. Roll the dough up tightly starting from the long edge closest to you, and pinch the seam firmly to seal the log.
• Creating the Braid
• Using a sharp knife, slice the log completely in half lengthwise to expose the beautiful inside layers of chocolate. Turn the cut sides upward, lay the two strands across each other to form an “X”, and gently twist/braid them together. Carefully lift the twisted dough and place it into your prepared loaf pan.
• Final Rise & Baking
• Cover the pan and let the dough rise at 30°C (86°F) for about 60 minutes, or until the highest point of the dough rises roughly 1cm above the rim of the pan. Gently brush the top with egg wash. Bake in your preheated oven at 220°C (425°F) for about 18 minutes until it achieves a deep, golden-brown crust. Transfer the loaf to a wire rack to cool. Once the loaf has cooled slightly, dust beautifully with powdered sugar before serving.