from Chef Alon Shaya of Shaya, New Orleans, Louisiana
½ cup granulated sugar
2 teaspoons salt
2⅓ cups all-purpose flour
2 teaspoons yeast
½ cup water
3 tablespoons butter, softened
5 tablespoons unsalted butter, softened, divided
8 ounces bittersweet chocolate, chopped, divided
¼ cup granulated sugar
For dough, combine sugar and salt. Set aside.
In standing mixer fitted with dough hook attachment, combine flour, yeast, water, butter, and eggs.
Mix at medium speed until dough becomes smooth and is not sticking to sides of bowl, about 8 minutes.
Add sugar and salt mixture to dough and mix until smooth, about 5 minutes.
Place dough on greased surface and round under edges to make smooth ball. Place on sheet pan and spray with pan spray. Wrap with plastic and refrigerate overnight.
Remove dough from refrigerator and rest at room temperature for 1½ hours.
Preheat oven to 350 degrees.
Place dough on floured work surface and cut in half. Flatten each half and roll out to approximately 9x12-inch rectangle and very thin. Use small palate knife to spread half softened butter on dough, leaving half-inch border all around. Sprinkle half the chocolate evenly over buttered dough, then sprinkle with 2 tablespoons sugar.
Roll up like jelly roll down the short side, and then use hands to be sure roll is smooth and evenly sized. Repeat with other dough half.
Once doughs are filled, place side by side and cut off ends of each so they are smooth and even in length. Cut each log in half lengthwise and then twist two pieces together.
Place each twist side by side in greased loaf pan and let rise 2½ hours.
Place in oven, with pan of ice cubes in bottom of oven to create steam, for 40 minutes or until internal temperature reaches 181 degrees.