Place all ingredients for the dough (in the order listed) ½ cup half & half (or ¼ cup milk + ¼ cup heavy cream), 2 tablespoons granulated sugar, ¾ teaspoon salt, 2 large eggs, 3 tablespoons unsalted butter (chopped), 2½ cups + 1 tablespoon all-purpose flour, and ¾ teaspoon instant yeast into the bread machine pan. Select the DOUGH cycle and press START.

Open the lid during the first minute and check that the paddles are engaged and the dough clumps.

After 15 minutes, check the dough for consistency. It should be tacky. Add flour one tablespoon at a time if the dough is too wet. Add water one teaspoon at a time if the dough is too dry. The dough should stick to the sides of the pan, then pull away. See this post for more details about this surprising secret to better bread in a bread machine.

Once you have the dough started in the bread machine, prepare the filling.

Place ⅓ cup unsalted butter and 2.5 ounces bittersweet or semi-sweet chocolate in a microwave-safe bowl. Microwave on 50% power for 2 minutes until completely melted. Stir together in circles until smooth.

Add ⅓ cup + 1 tablespoon powdered sugar, 3 tablespoons Dutch-process unsweetened cocoa, and ⅛ teaspoon cinnamon to the melted butter and chocolate mixture. Stir until smooth. Set aside to cool. If the mixture seems too thick to spread, whip it by hand to soften it. If you add liquid, it may become too soft and hard to manage.

Combine 1 large egg, 1 tablespoon water, and a pinch table salt in a small bowl. Whisk until smooth.

Combine ¼ cup granulated sugar and ¼ cup water in a small microwave-safe bowl. Don't stir. Microwave on HIGH for 2 minutes or until the sugar is dissolved. (Stovetop method: Boil this sugar-water mixture on your stove-top for 2 minutes or until the sugar dissolves. Don't stir while it cooks.)

When the DOUGH cycle finishes, remove the dough from the bread machine pan to a greased bowl. Compress the dough by hand. Cover. Chill for at least 30 minutes or overnight.

Remove the dough from the fridge and roll it into a 26 x 16-inch rectangle or as thin as possible without making holes. Spread the chocolate filling to the edges on all but the short side farthest away from you. An offset knife or small silicone spatula will help spread the chocolate evenly.

Begin with the short side closest to you and shape the dough like a jellyroll. Roll the dough tightly, but don't stretch the dough. Once rolled, pinch the seam to seal. Place the roll into the freezer for 10 minutes to make the next step easier. (If you are using a silicone mat, use it to hold and transfer the roll to the freezer.)

Remove the roll from the freezer. Use a bench knife, pizza cutter, or large knife to slice the roll in half lengthwise. Try not to backtrack.

Place the halves parallel to each other and side by side with the cut surfaces facing up. Pick up one half and drape it across the middle of the other half. Take the half underneath and drape it over the top. Continue twisting as you work towards each end. (See the video.)

Place the twisted dough into a nonstick or greased 8½ x 4½ loaf pan. If it is too long, compress the twisted dough from each end to make it fit.

As soon as you finish shaping your loaf, preheat your conventional oven to <strong>350</strong> °F (180˚C). You will not let the loaf rise until it doubles like a traditional bread recipe.

Brush the loaf with the egg glaze.

As soon as your oven comes to temperature, bake for 40-45 minutes or until the internal temperature of the bread reaches 195-200 °F. (90-93˚C). Brush with sugar syrup immediately after removing the bread from the oven.

Let stand in the pan for 30 minutes and transfer to a cooling rack for another hour before slicing.