Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
2. Step
In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
3. Step
Add in the milk and yeast mixture and whisk until fully incorporated.
4. Step
Gradually add in the flour and mix until fully incorporated.
5. Step
Gradually add in the butter and mix until fully incorporated.
6. Step
Cover with a towel and let rest for 30 minutes.
7. Step
Bring out the dough onto floured work surface and knead until smooth.
8. Step
Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
9. Step
Preheat oven to 375˚F (190˚C).
10. Step
For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
11. Step
Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
12. Step
Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
13. Step
Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
14. Step
Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
15. Step
Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough ‘plus sign’.
16. Step
Lay another piece horizontally over the vertical piece and above the other horizontal piece.
17. Step
Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
18. Step
Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
19. Step
Follow this method around the dough clockwise.
20. Step
Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
21. Step
Tuck in the excess pieces of dough under the bread.
22. Step
Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
23. Step
Bake for 35-45 minutes, until lightly browned and cooked through.
