Russian Monday: “Sladkay Bulochka” – Cinnamon Chocolate Pastry Wheels

In a medium bowl, sprinkle the yeast and a sugar over the milk and let stand for about 5 minutes, or until foamy. Whisk the melting butter and egg yolk into the yeast mixture. In the bowl of a stand mixer fitted with the dough-hook attachment, combine the flour and kosher salt. Add the yeast-egg mixture and mix on low speed and mix until smooth, soft, and slightly sticky, about 2-3 minutes. Butter a large bowl. Turn out the dough onto a floured surface and knead a few times until smooth. Place in a bowl and cover with plastic wrap. Let stand in a warm place until doubled in size, about 1 hour or longer (it will depend upon how warm your house is).

Preheat the oven to 395°F (200°C).

In the small bowl combine all the ingredients for the filling and set aside.

After an hour take the dough and divide into 8 equal parts. On a well-floured surface, roll out each dough ball to a 5″ circle. With a brush spread the filling mixture on the dough, covering all of the surfaces in a thin layer. Roll into a log and cut lengthways into the half. Now take the 2 parts and twist together and form into a round. Make sure you reveal the cut side up. Repeat with all dough balls. Transfer to a baking tray lined with parchment baking paper. Cover with a cloth and let rise for another 30 minutes.

Brush with the remaining cinnamon-butter mix and sprinkle with sugar. Bake at 395°F for around 5-7 minutes. Reduce the temperature to 345°F and bake for another 10-12 minutes until nicely browned. Dust with powdered sugar and serve for breakfast or afternoon tea.