Cooking instructions

For dough:

1. Whisk together the warm milk and yeast in a bowl.
2. Sieve the flour and add to the bowl, along with one egg. Mix until combined.
3. Add the butter and continue to mix for a few more minutes, until dough comes together to form a ball.
4. Cover and set in fridge for 6 hours.

For chocolate filling:

1. Melt the butter in a pan, add the sugar and remove from the heat.
2. Add the chocolate, whisk until melted and smooth.
3. Add the cinnamon and cocoa powder before setting aside.

For syrup:

1. Put all the syrup ingredients in a saucepan. Heat on medium to melt together. Set aside to cool.

To assemble:

1. On a lightly floured surface, roll out the dough into a rectangular shape approx. 12x20 inches.
2. Spread the chocolate mix over the surface, and cover with nuts. 
3. Roll the dough in to a log.
4. Cut through the centre length-wise, leaving the dough connected at one end.
5. Fold each piece of the dough around the other, like a rope.
6. Place in greased baking tin and leave in a warm place to prove until it about doubles in size, for approx. 1 to 1 and a half hours.
7. Bake at 180°C, full fan, for 30-40 min, or until a toothpick inserted in the middle comes out clean.
8. Cover the cake with the syrup once cooked. Let it cool in the tin.
9. Cool before unmoulding. 

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