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1
In a large mixing bowl with an electric dough hook, add milk, vegetable oil, sugar, water, flours, cinnamon and yeast.
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2
Mix everything all together by hand until the dough starts to form.
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3
Turn on dough hook, and let knead for about 5 minutes under low speed, until the dough is elastic and smooth.
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4
Knead chocolate chips into dough by hand until evenly combined.
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5
Take dough out of bowl, oil bowl with cooking spray or butter or other oil.
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6
Return dough into bowl, cover with a clean and damp kitchen towel.
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7
Let rise for 1 to 2 hours at a warm place, or until double in volume, how long it takes depends on how warm the place is.
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8
While dough is rising, add sugar and cinnamon into a small bowl.
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9
Mix well.
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10
Set aside.
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11
Add melted butter and oil into another bowl, and whisk well.
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12
Set aside.
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13
When dough is ready, divide dough into 16 equal portions, and shape them into balls.
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14
Dip each ball first into butter-oli mixture and second into the sugar-cinnamon mixture.
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15
Place each ball into a well greased Bundt cake pan until they are done.
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16
Cover and allow to rise until double in bulk again, for another 30 minutes to 1 hour.
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17
Preheat oven to 375F (190C) F when bread is close to end of second rising.
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18
Bake for about 40 minutes or until bread sounds hollow when tapped.
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19
Immediately invert bread on wire rack.
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20
Serve warm or at room temperature.
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21
Leftovers can be kept in the frige for a few days, or frozen for up to 1 month.
