Chocolate Yeast Kranz with Rosemary Draft

How I make it

Syrup

1. Bring the water and sugar to a boil in a small pot.

2. Lower the heat, add the vanilla and the citric acid or lemon juice, and simmer uncovered for about 2 minutes.

3. Let cool and refrigerate.

Dough

1. In a stand mixer fitted with the dough hook, mix the flour, sugar, yeast and dough improver.

2. Add the eggs, water, vanilla and lemon zest and mix for about 2 minutes, until even.

3. Add the butter cubes one at a time, letting each one blend in.

4. Knead for about 7 minutes, until the dough is soft and slightly sticky.

5. Add the salt and knead for 1 more minute.

6. Transfer the dough to a floured bowl, cover with plastic wrap and refrigerate for at least 4 hours.

Filling and shaping

1. Divide the dough into 3 pieces and roll each one out on a floured surface into a rectangle about ¼ inch (0.5 cm) thick.

2. Spread the chocolate spread evenly and sprinkle with the cookie crumbs or walnuts.

3. Fold over a small lip on the side nearest you and start rolling, pulling the dough toward you as you go, for a tight log of even thickness.

4. Cut each log in half lengthwise with a smooth knife.

5. Lay the two halves across each other in an X, cut sides facing up, twist them together and pinch the ends.

6. Place the twists in greased loaf pans, brush with the egg and let rise for about 45 minutes.

Baking

1. Preheat the oven to 340°F (170°C) and bake for about 35 minutes, until lightly golden.

2. Take out of the oven and brush right away with the cold syrup while the loaves are still hot.

What I've learned

• The syrup should be cold when I brush it on the hot loaves.
• I keep the loaves out of the fridge, for up to 3 days.