Chocolate Yeast Cake

by Zehorit Heilicher, Tastemaker in Residence - Adapted from Buffet – Israeli Culinary magazine


9 cups AP flour
0.5 oz active baker's yeast
1/3 cup granulated sugar
1 pinch salt
4 extra large eggs
1 1/3 cups milk or water
7oz Butter or margarine, at room temperature 
1 tsp lemon zest
1 tsp vanilla extract
1 large egg, (for brushing)
1 jar Chocolate spread, (such as Nutella)

1. Make the dough: Place all ingredients (except filling and the additional egg for brushing) in a mixer bowl with dough hook attachment. Knead for 10-15 minutes, until dough is soft and pliable. 
Place the dough in a floured bowl, cover and let rise in a draft free area until doubled in size.
Place in fridge for an additional 30 minutes.

2. Fill and roll: On a lightly floured surface roll out the dough into a large square - 0.5” thick. Spread the chocolate spread evenly over the dough.
With a sharp knife cut the dough into 4 long rectangles.
Roll each rectangle into a thin log. Make an X with each 2 logs and loop them around each other like a screw.

3. Bake: Place each log into a greased bread pan, cover and let rise again.
Brush each cake with the egg and bake in a preheated 350F oven for about 30 minutes.