For the brioche, you'll need lots of butter, eggs, milk, flour, sugar, salt & yeast. Key: must pass the windowpane test!
Once the dough has proofed to double it's size, satisfyingly punch it down and then roll it out into a rectangular shape.
Spread cinnamon butter (cinnamon, sugar & butter) evenly across the dough with a large spoon. Make sure to get the edges!
Lovingly sprinkle roughly chopped chocolate evenly across the dough. Use a mix of dark and milk chocolate for variety!
Gently but tightly roll up the dough from the long side, from one end to the other.
Horizontally half the rolled dough with a knife (or a dough scraper).
Gently place the dough plait into a lightly buttered loaf tin. Cover then let it rise for the second time.
Bake at 180°C/360°F in the middle shelf of the oven for 30 minutes.