• Add all of the dough ingredients to the bowl of a stand mixer. Mix on low speed using a dough hook until combined. The dough will appear wet and sticky at this step
• Cover the bowl and let the dough rest for 10-15 minutes
• Using the dough hook, knead the dough on low for 3-5 minutes until it starts to pull away from the edge of the bowl and becomes more smooth.
• Cover the bowl and let ferment on the counter until about doubled in size. This can take 6-8 hours or more depending on the temperature of your house.
• When the dough is almost ready make the filling. (See below)
• Once the dough has doubled, flour your countertop or cutting board. Roll the dough out to a rectangle about 10" by 14".
• Spread the cooled filling onto the dough, leaving a 1/2" border around all sides.
• Roll the dough up starting on the short side.
• Cut the log of dough in half LENGTHWISE.
• Take the two halves of dough, twist them together into a braid. Gently pinch the ends together.
• Place into your buttered loaf pan and let rest about 2 hours until the dough is puffy.
• After the dough has rested, preheat your oven to 325 degrees. Position a rack in the lower third of your oven.
• Bake the bread for 45-50 minutes until golden brown on top.

Chocolate Filling

• Slowly melt the butter in a small saucepan on low heat.
• Add the chocolate chips and heat until they are melted, stirring continuously.
• Remove pan from the heat and add the powdered sugar and cocoa.
• Let the filling cool while you continue on with the dough.