Ingredients

Dough:

- 250 g flour

- 1 spoon dry yeast -- 45 ml milk

- 50 g butter -- 50 gr sour cream

- 1 egg -- 35 gr sugar

- 1 teaspoon vanilla extract

- 1/4 teaspoon salt

Coating:

- 1 egg

Filling:

- 50 gr butter -- 50 gr dark chocolate

- 4 table spoon sugar -- half teaspoon cinnamon

Syrup:

- half cup sugar -- 1/4 cup water

Heat the milk a bit – not over 40c and put the yeast inside. Let it melt and grow for 10 min.

Mix all the dough ingredients (250 g flour, 1 spoon dry yeas, 45 ml milk, 50 g butter, 50 gr sour cream, 1 egg, 35 gr sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt) and knead for 10 min in the mixer or with your hands.
For easy dough processing place in the refrigerator for the night but if you don’t have time just place in a covered bowl in room temperature for 1 hour.

Make the filling – melt chocolate and butter in the microwave.

Add sugar and cinnamon.

Cut the dough in half. Spread flour on your working surface and flatten both parts to long rectangles using a rolling pin.

Spread the filling on both rectangles.

Roll each of them folding the borders like in the pictures.

Make a braid with the 2 rolls. Place in a baking pan coated with oven paper and leave to grow in a warm place at least one hour.

Brush with egg and bake at 170°C for 20 minutes or until cake is nice and brown on the outside.
The cake is not baked from the inside yet – cover with aluminum foil and complete to 30 minutes of baking.

Just before the baking is done make the syrup by boiling the sugar and water together.

As the cake is out of the over – pour the boiling syrup over it and let it cold.