The original recipe called for currants instead of chocolate chips, and it’s not that I dislike currants or anything, but if I have a choice of using chocolate in a recipe, I’m using chocolate. I happen to really love chocolate and cinnamon together, so this was a no-brainer for me.
For the streusel filling:
- 4 tablespoons all-purpose flour
- 4 tablespoons granulated sugar
- 4 tablespoons brown sugar
- 2 teaspoons cinnamon
- 1 tablespoon heavy cream
For the bread:
- 2 1/2 cups all-purpose unbleached flour
- 1/4 cup granulated sugar, plus more for sprinkling on top of loaf
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 6 tablespoons chilled unsalted butter, cut into cubes
- 1/2 cup chocolate chips
- 1/2 cocoa powder (or cinnamon)
- 1 cup heavy cream, plus more for brushing on dough
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- For the streusel: Mix together the flour, granulated sugar, brown sugar, and cinnamon. Stir in the cream to make a streusel. This is not a chunky streusel. It’s more of a sugary blend. Set aside.
- For the bread: Preheat oven to 375° F. Grease a parchment-lined 9 x 5-inch loaf pan.
- Place the dry ingredients in the bowl of a KitchenAid mixer and stir to combine.
- Add the butter and stir for about 1 minute. You want to retain some small pieces of butter. Transfer the flour mixture to a large mixing bowl.
- In a small bowl, mix the chocolate chips with the cocoa powder. Add to the flour/butter mixture, and toss lightly.
- In a large measuring cup, place the heavy cream, egg, and vanilla. Mix well. Pour into flour mixture. With a dinner fork, fold the wet ingredients into the dry as you gradually turn the bowl. It’s a folding motion you’re shooting for, not a stirring motion. When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. If there is still a lot of loose flour in the bottom of the bowl, drizzle in a bit more cream, a teaspoon at a time, until the dough comes together.
- Transfer the dough ball to a generously floured board. Pat dough into a 6- by 14-inch rectangle.
- Now the fun part. Please refer to the photos on the original recipe site for reference. Cut the rectangle into 12 equal pieces. Brush with cream. Sprinkle streusel on 6 pieces. Flip a non-streuseled piece onto a streuseled piece and continue to build the layers. It’s easiest to transfer the layers to the pan in sections. Lay them in the pan, like a sideways lasagna. Continue layering until fully assembled. Brush top with cream and sprinkle with sugar. (Note: I didn’t end up using all of the streusel.)
- Bake on the center rack for about 50 minutes, covering with aluminum foil of the final 10 minutes. Loaf is done when a cake tester comes out clean. Make sure to poke it into a cake layer and not a streusel layer.
- Let cool 15 minutes and serve warm. Either rip the bread apart with your hands or cut into slices.