Ingredients for stresses to put in a bowl and quickly RUB with a mixer or by hand until lumps.

In warm milk dissolve the yeast and pinch of sugar. Leave for 5 minutes to activate. Sift the flour in a large bowl. The egg and mix with the sugar and add the flour. Then add salt, yeast and mix. Add chopped pieces of butter and stir into the dough. Not to interrupt the kneading until the dough is smooth and homogeneous. It will take about 5-10 minutes. Leave the dough in a bowl covered with foil, to a doubling of CA. 1-1,5 h Chocolate RUB on a grater, add the cinnamon, sugar and butter. Stir thoroughly. Put the dough on a lightly floured table and roll out the layer size of 45×45 cm and a thickness of about 3 mm. Spread out evenly (don't fill in the center more edges) stuffing, leaving a 2-3 cm space from the edge.

Protein to lubricate the free edge and roll up jelly roll to the middle, then roll up the roulade from the other side ( you'll see a large roll, rolled up from two sides toward the center. Roll to twist on its axis, as if pressed linen. Be careful not to damage the dough as for baking will flow chocolate.

The ends be glued together in a circle. Spread into a round with a paper form. Cover with cling film and leave for 20-30 minutes to come.

Before baking grease top white and sprinkle with crumbs.

Bake at temp. 170 C for approx. 50 minutes. Then dopekat for another 10 minutes at tempo. 150 C. allow to Cool in the form for half an hour, remove from the mould and leave to cool completely (about 3 h).

Chocolate when cutting needs to be evenly distributed and cooled in the filling.