Step #1
METHOD (Makes 2 loaves): Place bread mix, melted butter, eggs, sugar, vanilla extract and milk into a bowl and mix to a soft dough. Knead well for 5 minutes until a well developed dough is formed.
Step #2
Cover loosely with polythene and allow the dough to rest for 5 minutes. Meanwhile place the chocolate into a food processor and grind to a fine powder. Add the cinnamon and mix well. Cut the butter into small pieces and add to the food processor. Pulse until the butter is evenly dispersed.
Step #3
Divide the dough into two and roll each piece out into a square about 35x35cm (14x14 inches), using dusting flour as required. Sprinkle over the chocolate mixture, breaking up any clumping and leaving a 1cm (1/2 inch) edge.
Step #4
Roll each dough up into a fairly tight “ Swiss roll” from one side. Roll this into a longer cylinder to about 50cm (20 inches) long.
Step #5
Coil each roll into a snail shape and press each down into a greased loaf tin. Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 40 minutes or until double in size. Place all the ingredients under “Topping” apart from the egg into a food processor and pulse to combine until the mixture resembles large breadcrumbs.
Step #6
Brush the two loaves with egg and sprinkle on the topping. Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes until well risen.
