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1
Make streusel: In a small bowl, whisk together the flour and sugar.
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2
Drizzle in the melted butter and mix with your fingertips until the mixture lumps into unevenly sized crumbs.
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3
Refrigerate until ready to use.
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4
Combine the chocolate, sugar and cinnamon.
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5
Brush a 8 x 4 x 2 1/2 inch pan, or 5 cup loaf pan with melted butter.
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6
Roll the dough into a rectangle measuring 9 x 22 inches and brush off any excess flour.
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7
Brush the dough generously with the melted butter, leaving a 1/2 inch along the top edge of the dough.
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8
Sprinkle the chocolate mixture evenly over the dough, leaving the top 1/2 inch border free.
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9
Reserve 2 tablespoons of the mixture.
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10
Sprinkle the streusel over the chocolate, reserving about 3 tablespoons.
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11
Brush the 1/2 inch border along the top lightly with water.
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12
Beginning at the bottom edge, roll the dough into a log and pinch along the seam to seal it well.
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13
Moisten the ends of the log with water and bring them together to form a ring.
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14
Pinch the ends to seal.
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15
Gently twist the circle of dough twice into a double figure 8 and place in the prepared loaf pan, keeping the joint and seam down.
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16
Brush the top with melted butter.
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17
Preheat oven to 350 degrees F. Cover the pan with a towel and set in a warm draft free place to proof for about 1 1/4 hours, or until a finger gently pressed into the dough leaves an indentation.
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18
It will not quite double, but will increase more than half again in size when fully proofed.
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19
Brush the top with more melted butter and sprinkle with the reserved chocolate/sugar and streusel.
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20
Bake 45 to 50 minutes, or until the dough in the crevices appears baked.
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21
If the top browns too quickly, cover loosely with foil.
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22
Cool on a rack, in the pan, for 15 minutes.
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23
Slip a knife around the edge to loosen it and turn out onto the rack.
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24
Cool before slicing.
