FLUFFY DOUGH
4 cups flour
2 ¼ teaspoons yeast
1 cup whole warmed milk
1 teaspoon salt
1 ½ teaspoons vanilla
¼ cup sugar
¼ cup honey
1 egg
2 egg yolks
10 tablespoons butter, softened
CHOCOLATE SAUCE
12 oz bittersweet chocolate
¾ cup butter
½ cup sugar
¼ cup cocoa powder
1 tablespoon ground cinnamon
½ cup turbinado sugar
1 egg wash
Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
Add in the milk and yeast mixture and mix until fully incorporated.
Gradually add in the flour and mix. Keep kneading (a stand mixer is nice here) until fully incorporated 5 minutes. Until dough is smooth.
Slowly add in the butter one tab at a time until fully incorporated.
Cover and let rest for 30 minutes.
Knead dough with a little bit of flour until smooth.
Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
Preheat oven to 375˚F
Now to make the best filling EVER!
Combine chocolate, butter, sugar, cocoa powder, cinnamon, and turbinado sugar and microwave for 1 minute. Stir to combine and set aside.
Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides. 
Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
Lay two of the strips side by side, and twist the two sides together. Repeat with second loaf
Tuck in the excess pieces of dough under the bread.
Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
Bake for 35-45 minutes, until lightly browned and cooked through.
Enjoy!
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