Bake this easy, festive loaf from scratch for a holiday brunch treat.
But you’re able to get ahead of the game and make the dough the day before.
This recipe was developed by Melissa Gray.
Photo:Fred Hardy
Scrape down sides of bowl and switch to dough hook attachment.
Beat on low speed until dough is soft, elastic, and shiny, about 10 minutes.
(Dough should be sticky; do not add more flour.)
Transfer dough to a bowl coated with cooking spray.
Make filling: Whisk sugar, cocoa, cardamom, and cloves in a small bowl.
Punch down dough and transfer to a floured work surface.
Roll dough into a 10-by-15-inch rectangle.
Spread butter over dough and sprinkle with sugar-cocoa mixture.
Sprinkle with dark chocolate and press down gently.
Use a sharp knife to cut dough into 5 (3-inch-wide) strips.
Cut each strip crosswise into 3 squares for a total of 15 squares.
Sprinkle any pieces of chocolate that fall off between and on top of squares.
Cover pan with plastic wrap and let rise in a warm place until puffy, 20 to 30 minutes.
Meanwhile, preheat oven to 350F.
Uncover loaf pan and place on a baking sheet lined with aluminum foil.
Let cool in pan on a wire rack for 10 minutes.
Make icing: Whisk sugar and milk in a small bowl until smooth.
Invert bread onto wire rack, then transfer to a plate.
In the morning, bring it to room temperature for a half hour, then go to step 4.
2,000 calories a day is used for general nutrition advice.
