Chocolate Marble Sweet Bread (Cozonac)

How to prepare chocolate marble sweet bread (cozonac)

1. For the filling, mix the flour, sugar, and cocoa. Mix well with the egg white. Add the water (a little at first) and cook this mixture until it thickens to a paste consistency and you can see the bottom of the pan when stirring. Keep stirring with a whisk.
2. Remove the pan from heat and add the chocolate broken into pieces and the butter, stirring until melted. Let the paste cool.
3. Spread the paste into a rectangle shape (about 12 cm x 18 cm) in a small bag. Refrigerate until needed (I prepared it a day ahead).
4. For the dough, mix the flour with the sugar and salt.
5. Beat the eggs and mix with the milk, water, and melted butter.
6. In the bread machine, put the egg mixture, then sprinkle the dry yeast and vanilla sugar on top. Place the flour mixture on top. Set the machine to the kneading and rising program.
   * The dough can also be kneaded by hand, then left to rise in a warm place for 1 hour.
8. Grease a loaf pan (25 cm x 10 cm) with melted butter and dust with flour.
9. Place the risen dough on a floured surface and knead lightly. Roll out into a 20 cm x 35 cm sheet. Place the chocolate filling (the rectangle) in the center. Lift the short sides over the filling, then the long sides, so the filling is perfectly sealed inside (see photos 2 and 3). Pinch the edges so the dough sticks together well.
10. Turn the dough folded side down. Roll into a 15 cm x 45 cm sheet. Fold the dough in thirds lengthwise (see photo 6).
11. Turn the dough folded side down again. Roll out once more into a 15 cm x 35 cm sheet. Fold in thirds again lengthwise. You'll notice it's harder to roll this time and the filling will show through in places.
12. Turn the dough folded side down again. Roll into a 15 cm x 30 cm sheet. It's okay if the filling pokes through in a few spots.
14. Cut the dough in half down the middle of the long side (the 30 cm one), but not quite to the end (leave 2 cm uncut). Look at those beautiful layers we've created (photo 8)!
15. Twist each piece (as if wringing out a towel), then braid them together.
16. Place the cozonac in the pan. Let it rise, covered with a plastic bag, in a warm place for 45 minutes.
17. Preheat the oven to 220°C. Put the cozonac in the oven and reduce temperature to 180°C. Bake for 30 minutes (until golden brown on top).

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