Ingredients
Dough
- 1/2 cup whole milk
- 4 tablespoons unsalted butter, 2 oz or 55 grams
- 1 teaspoon pure vanilla extract
- 2 1/4 teaspoons OR 1 envelope active dry yeast
- 2 tablespoons warm water, warmer than body temperature
- pinch of sugar
- 3 to 3 1/2 cups all-purpose flour divided
- 1/4 cup granulated sugar
- 3/4 teaspoon kosher salt
- 2 large eggs at room temperature
Filling
- 9 oz milk chocolate, coarsely chopped
- 3 oz bittersweet chocolate, coarsely chopped
- 1 1/2 sticks butter, or 6 1/2 oz, or 185 grams
- pinch of salt
- 1 tbsp ground espresso or instant coffee granules
- 1/4 teaspoon ground cinnamon
- 2 tbsp light brown sugar
- 2 tablespoons honey
- 1 tbsp dark rum
- 1 1/2 cups finely ground chocolate wafer cookies I used Oreos without the cream, ground in a food processor
- 1/4 cup cocoa nibs
Topping
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter cut into cubes
Instructions
Dough
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In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add vanilla extract. Let mixture stand for about 5 minutes to cool, or until the mixture registers about 115 to 125 degrees F- warm to the touch.
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In a small bowl, stir together yeast, warm water, and a pinch of sugar. It’s ok if the mixture is lumpy, we’re just trying to activate the yeast. Allow to sit for 5 minutes until it’s lightly foamy and bubbly.
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In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, and salt. Set aside.
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Whisk together eggs and set aside.
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Pour the milk mixture into the dry ingredients. Add the yeast mixture too and mix with a spatula. Add the eggs and place the bowl in your stand mixer fitted with a dough hook. As the mixture beats on low speed, add an additional cup of flour.
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Beat the mixture until the eggs are incorporated into the batter. It will seem like the dough and the eggs are never going to come together. Keep mixing. The dough will stick to the sides of the bowl. Stop the mixer and scrape down the sides of the bowl. Add up to 1/2 cup more flour and beat in. The dough will be lightly tacky and slightly sticky after 5 minutes of kneading in the mixer. That’s right!
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(Alternately you can make this dough without the use of a mixer, using a firm spatula or wooden spoon to bring the dough together. Add the remaining 1/2 cups flour as necessary to create a firm, tacky and lightly sticky dough. Knead on the counter top to really get it together.)
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Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until almost doubled in size, about 1 hour though the time will be longer if your kitchen is cool.
Filling
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While the dough rests, make the chocolate filling. (this will be enough for two batches)
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In a heatproof bowl over a double boiler, melt together the two chocolates and butter. Stir until smooth and glossy. Remove from the heat and stir in the salt, cinnamon, espresso, honey and rum.
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Let the chocolate cool to room temperature. This step is important. We’ll need the chocolate at room temperature before we add the cookie crumbs so the mixture finished is thick and spreadable. Give the chocolate about 30 minutes to come to room temperature.
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Stir in the chocolate cookies which should make the chocolate mixture thick but still spreadable.
Topping
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