Homemade Chocolate Yeast Cake Draft

How I make it

Dough

1. Put the flour in a stand mixer bowl and stir in the yeast.

2. Melt the butter in the microwave and stir it into the cold milk to get a lukewarm mixture.

3. Add the butter mixture, sugar and eggs to the flour and mix with the dough hook on low speed until a dough forms.

4. Add the salt and knead for about 5 minutes, until the dough is smooth and shiny.

5. Transfer the dough to a large bowl, cover with plastic wrap and let rise overnight in the fridge, or about 1 hour at room temperature, until doubled.

6. While the dough rises, grease and flour two loaf pans.

7. Toward the end of the rise, melt the chocolate with the butter and let cool until spreadable.

Shaping, rising and baking

1. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.

2. Roll each piece into a rectangle about ¼ inch (½ cm) thick and roughly 18 by 14 inches (45 by 35 cm).

3. Spread with the filling, leaving a ¾-inch (2 cm) border clear along one edge.

4. Roll up tightly and place in a pan.

5. For a rose cake, cut the roll into pieces about 2 inches (5 cm) wide and set them in the pan cut side up.

6. Let the cakes rise until doubled, ideally somewhere warm and humid.

7. Preheat the oven to 350°F (180°C).

8. Beat the yolk with the milk and gently brush over the dough.

9. Bake for 25-30 minutes, until the cakes are browned and fragrant.

10. Remove from the oven, cool slightly and unmold. Serve warm or at room temperature.

What I've learned

• I leave a clean border so the roll closes neatly and the filling doesn't ooze out.
• For the second rise, I put the pans in large clean trash bags with a small bowl of warm water, puff up the bags and tie them closed.