Ingredients
Instructions
Stir flour, sugar, yeast and salt together in a bowl of electric mixer. Add eggs, yolk, milk and vanilla using dough hook. Mix on low speed until mixture comes together, scraping down the bowl and hook as needed.
On low speed, add butter 1 tablespoon at a time, until incorporated. Increase speed to medium and knead with dough hook for about 10 minutes. The dough should be pulled away from sides of bowl.
Place dough in oiled bowl, turning the dough, so it is evenly coated. Cover with plastic wrap refrigerate overnight.
The next day, remove dough from refrigerator while preparing for the filling and baking. Butter 2 8 ½ to 9 inch loaf pans. Line with parchment paper, cutting to fit with some overhang on both the long and short sides.
Butter the bottom piece of parchment so that the top piece sticks. Line a cookie sheet with waxed paper.
Place butter sugar, cocoa and cinnamon in a mixing bowl and beat until combined.
Mix flour, sugar, cocoa powder, salt butter and chocolate chips together.
Bring water and sugar to boil. Let cool.
Divide dough in half. On a floured surface, roll one dough half into a rectangle about 10 x 12-14 inches. The 10 inch side should be closest to you.
Spread half the filling over the rolled dough. Spread half a jar of BWF cherry spread on top of the chocolate filling. Sprinkle with half of the chopped chocolate.
Starting with the end closest to you, roll the dough fairly tightly. Place seam side down on cookie sheet. Repeat with remaining dough and fillings.
Place cookie sheet with the 2 rolls in the freezer for 15 minutes.
Remove from freezer, Slice one of the dough coils in half lengthwise to expose the filling. Twist the halves together as if you were braiding them, then fold the braid in half so it’s about 7 inches long.
Place into a prepared pan, letting it curl around itself if it’s a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy (it won’t quite double). Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.
When you’re ready to bake, heat the oven to 350 degrees. Use your fingers to clump streusel together and scatter all over the tops of the cakes. Transfer to oven and bake until a tester goes into the cakes without any rubbery resistance and comes out clean, 40 to 50 minutes.
As soon as the cakes come out of the oven, use a skewer or paring knife to pierce them all over going all the way to the bottom of the cakes, and then pour the syrup on top of the cakes, making sure to use half the syrup for each cake.
Transfer to a wire rack to cool completely before serving.
Ingredients
Directions
Stir flour, sugar, yeast and salt together in a bowl of electric mixer. Add eggs, yolk, milk and vanilla using dough hook. Mix on low speed until mixture comes together, scraping down the bowl and hook as needed.
On low speed, add butter 1 tablespoon at a time, until incorporated. Increase speed to medium and knead with dough hook for about 10 minutes. The dough should be pulled away from sides of bowl.
Place dough in oiled bowl, turning the dough, so it is evenly coated. Cover with plastic wrap refrigerate overnight.
The next day, remove dough from refrigerator while preparing for the filling and baking. Butter 2 8 ½ to 9 inch loaf pans. Line with parchment paper, cutting to fit with some overhang on both the long and short sides.
Butter the bottom piece of parchment so that the top piece sticks. Line a cookie sheet with waxed paper.
Place butter sugar, cocoa and cinnamon in a mixing bowl and beat until combined.
Mix flour, sugar, cocoa powder, salt butter and chocolate chips together.
Bring water and sugar to boil. Let cool.
Divide dough in half. On a floured surface, roll one dough half into a rectangle about 10 x 12-14 inches. The 10 inch side should be closest to you.
Spread half the filling over the rolled dough. Spread half a jar of BWF cherry spread on top of the chocolate filling. Sprinkle with half of the chopped chocolate.
Starting with the end closest to you, roll the dough fairly tightly. Place seam side down on cookie sheet. Repeat with remaining dough and fillings.
Place cookie sheet with the 2 rolls in the freezer for 15 minutes.
Remove from freezer, Slice one of the dough coils in half lengthwise to expose the filling. Twist the halves together as if you were braiding them, then fold the braid in half so it’s about 7 inches long.
Place into a prepared pan, letting it curl around itself if it’s a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy (it won’t quite double). Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.
When you’re ready to bake, heat the oven to 350 degrees. Use your fingers to clump streusel together and scatter all over the tops of the cakes. Transfer to oven and bake until a tester goes into the cakes without any rubbery resistance and comes out clean, 40 to 50 minutes.
As soon as the cakes come out of the oven, use a skewer or paring knife to pierce them all over going all the way to the bottom of the cakes, and then pour the syrup on top of the cakes, making sure to use half the syrup for each cake.
Transfer to a wire rack to cool completely before serving.
