This is a classic in the Jewish community in Poland and Ukraine. It is Slavic for Grandma. I have never been sure if it’s a dessert or just a really cool addition to a meal. Or the perfect bread for a PB &J. A brioche bread with chocolate veins. I hope you like it.

Bread:
4 cups unbleached all-purpose flour
3 eggs plus one egg yolk
1/2 cup honey
1/2 teaspoon kosher salt
2 1/2 teaspoons yeast
1/2 cup milk
1 teaspoon vanilla
10 tablespoons softened butter
Filing:
1/2 cup butter
1/3 cup dark cocoa powder
1/2 teaspoon cinnamon
6 ounces semisweet mini chocolate chips
Syrup:
1/2 cup sugar
1/2 cup water

Heat milk to 105 degrees.

Add honey to milk, stir and add yeast; let proof for 15 minutes.

In a bowl add flour and salt; stir.

Add yeast mixture to second bowl and beat in eggs one at a time.

Using dough hooks, add flour to yeast mixture in 4 installments mixing all the time.

Add butter one pat at a time and keep beating for 10 minutes; dough should form a ball and pull away from the sides.

Cover with a clean towel and let rise for one hour.

In a sauce pan add 1 stick butter, cocoa, 2 teaspoons sugar, and vanilla; bring to a simmer on medium low; cook for 2 minutes and remove from heat.

Cut dough into 6 sections.

Roll each section flat on a floured parchment-lined counter.

Brush each piece with chocolate sauce and sprinkle with chocolate chips; layer 3 sections, twist and divide in to 2 5 x 9 bread pans.

Heat oven to 350.

Let proof for 30 minutes.

in a microwave safe dish, microwave sugar and water for 2 minutes until a syrup is made.

Bake for 35 – 40 or until internal temperature is 200.

When bread comes out of the oven, brush with syrup; use all of it (you need to trust me on this).

Let cool.

Serve.