This recipe is from Cooking Light Magazine
1 teaspoon granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm low-fat milk
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg yolk, lightly beaten
7.5 ounces all purpose flour (about 1 2/3 cups), divided
5.85 ounces bread flour (about 1 1/4 cups)
5 tablespoons butter, cut into pieces amd softened
1/2 cup granulated sugar
3 tablespoons unsweetened cocoa
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 ounces semisweet chocolate, finely chopped
2 tablespoons powdered sugar
1 tablespoon all purpose flour
1 tablespoon butter, softened
Dissolve 1 teaspoon granulated sugar and yeast in warm milk in the bowl of a stand mixer; let stand 5 minutes. Stir in 6 tablespoons granulated sugar, vanilla extract, 1/4 teaspoon salt and egg yolk. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 6 ounces ( about 1 1/3 cups) all purpose flour and bread flour to milk mixture; beat with dough hook attachment at medium speed until well blended (about 2 minutes). Add 5 tablespoons butter, beating until well blended. Scrape dough out onto a floured surface (dough will be very sticky). Knead until smooth and elastic (about 10 minutes); add 1.5 ounces (about 1/3 cup) all purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 1/2 hours or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let dough rest 5 minutes.
Line the bottom of a 9×5 inch loaf pan with parchment paper; coat sides of pan with cooking spray.
To prepare filling, combine 1/2 cup granulated sugar, cocoa , cinnamon, salt and chocolate in a medium bowl; set aside.
Place dough on a generously floured surface; roll dough out into a 16 inch square. Sprinkle filling over dough, leaving a 1/4 inch border around edges. Roll up dough tightly, jellyroll fashion; pinch seam and ends to seal. Holding dough by ends, twist dough 4 times as if wringing out a towel. Fit dough into prepared pan. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 350.
To prepare streusel, combine powdered sugar, 1 tablespoon all purpose flour, and 1 tablespoon softened butter, stirring witj a fork until mixture is crumbly; sprinkle streusel evenly over dough. Bake at 350 for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Cool bread in pan 10 minutes on a wire rack; remove from pan. Cool bread completely on wire rack before slicing.