1
For the brioche, you'll need lots of butter, eggs, milk, flour, sugar, salt & yeast. Key: must pass the windowpane test!
2
Once the dough has proofed to double it's size, satisfyingly punch it down and then roll it out into a rectangular shape.
3
Spread cinnamon butter (cinnamon, sugar & butter) evenly across the dough with a large spoon. Make sure to get the edges!
4
Lovingly sprinkle roughly chopped chocolate evenly across the dough. Use a mix of dark and milk chocolate for variety!
5
Gently but tightly roll up the dough from the long side, from one end to the other.
6
Horizontally half the rolled dough with a knife (or a dough scraper).
7
Gently place the dough plait into a lightly buttered loaf tin. Cover then let it rise for the second time.
8
Bake at 180°C/360°F in the middle shelf of the oven for 30 minutes.