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1
Make the dough: Combine the yeast and 2 tablespoons warm water in the bowl of a stand mixer; set aside until foamy, 5 minutes.
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2
Add the milk, sour cream, egg yolk and 1/2 cup flour; beat with the paddle attachment on medium speed until combined.
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3
Gradually beat in the remaining 1 1/4 cups flour, scraping the bowl as needed, to form a wet dough, about4 minutes.
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4
Increase the speed to medium high; add the whole egg, sugar, salt and vanilla and beat until creamy, 3 to 4 minutes.
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5
Add the butter, 1 tablespoon at a time; beat until incorporated.
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6
The dough will be very wet.
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7
Brush a large bowl with butter; transfer the dough to the bowl and cover with plastic wrap.
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8
Let rise in a warm place until nearly doubled in size, about 1 hour, 30 minutes.
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9
Stir the dough to punch it down; cover and refrigerate until firm, at least 3 hours or up to overnight.
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10
Generously dust a sheet of parchment paper with flour.
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11
Pat the dough into a square on the parchment, then roll into an 11-by-15-inch rectangle.
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12
Transfer the dough and parchment to a baking sheet and brush off the excess flour.
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13
Cover and chill until firm enough to shape, 1 to 2 hours.
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14
Meanwhile, make the filling: Pulse the almonds and sugar in a food processor until fine.
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15
Add the butter, egg, rum, vanilla, cinnamon, orange zest and almond extract; pulse until smooth.
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16
Cover and chill 1 hour.
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17
Make the streusel: Mash the confectioners' sugar, flour and butter in a bowl with a fork to make clumps.
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18
Cover and chill until ready to use.
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19
Butter an 8 1/2-by-4 1/2-inch loaf pan.
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20
Spread the almond filling over the dough, leaving a 1-inch border; sprinkle with the chocolate.
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21
Starting from a short side, use the parchment to tightly roll up the dough, brushing off the excess flour.
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22
Pinch the ends of the roll, then twist several times.
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23
Fold the twist in half so the ends meet.
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24
Twist the folded dough again and place in the pan.
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25
Cover with buttered parchment; let rise in a warm place until puffy, about 2 hours.
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26
Preheat the oven to 350 degrees F. Brush the loaf with the beaten egg, then sprinkle with the streusel.
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27
Bake until the bread is golden and springs back when pressed, 1 hour to 1 hour, 10 minutes.
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28
Loosen with a knife, then let cool in the pan, 1 hour.
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29
Unmold onto a rack to finish cooling.
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30
Photograph by Anna Williams
