Directions

• In a large bowl, dissolve yeast in warm water. Add 2 teaspoons honey;
• let stand for 5 minutes. Add the butter, egg, cocoa, salt, 1-1/2
• cups bread flour and remaining honey. Beat for 2 minutes or until
• smooth. Stir in enough remaining bread flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about
• 6-8 minutes. Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; divide in half. On a lightly floured surface, roll
• one portion into a 12-in. x 7-in. rectangle.
• In a small bowl, beat filling ingredients until smooth. Spread half
• of the filling over dough to within 1 in. of edges. Roll up
• jelly-roll style, starting with a long side; pinch seams to seal.
• Place seam side down on a large greased baking sheet. With a sharp
• knife, cut roll in half lengthwise, leaving one end intact.
• Carefully turn cut sides up. Loosely twist strips around each other,
• keeping cut side up. Pinch ends to seal. Repeat with remaining dough
• and filling. Cover and let rise in a warm place for 30 minutes.
• For topping, combine the flour, sugar and cinnamon in a small bowl;
• cut in butter until crumbly. Add nuts. Sprinkle over loaves.
• Bake at 350° for 30-35 minutes or until golden brown. Remove from
• pans to wire racks to cool. In a small bowl, combine the
• confectioner's sugar, cocoa, vanilla and enough milk to achieve
• desired consistency; drizzle over warm loaves. Yield: 2 loaves (8
• slices each).