320g all purpose flour
50g plus 1 tbs granulated sugar, divided
1 packet rapid rise yeast
180ml wheat beer
1/2 tsp vanilla
3 large egg yolk (room temperature)
60ml cup heavy cream (at least 35% fat content, room temperature)
1 tsp salt
45g softened butter
100g chocolate, chopped
Powdered sugar, optional
In the bowl of a stand mixer fitted with a dough hook add the flour, 50g granulated sugar and yeast.
Add the beer to a microwave safe bowl, microwave on high for 20 seconds, test temperate and repeat until beer reaches between 50C-55C – see note. Add the beer to the stand mixer, mix until most of the flour has been moistened.
Add the vanilla then the yolks, one at a time. Add the cream and salt.
Building up speed, beat on high until the dough comes together and gathers around the blade. The dough will be very soft.
Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubled in size.
Add dough to a lightly floured surface, roll into an 18 x 24 inch rectangle.
In a small bowl stir together the softened butter and the remaining 1 tablespoons sugar. Spread the butter/sugar mix evenly on the dough.
Cut the dough into strips about 3 inches wide. Cut each of the strips into 4 to 5 rectangles, each should be about the size of a deck of cards. You should have between 12 and 15 pieces. Sprinkle the pieces with the chopped chocolate, then stack up each one on top of another in a tower. Lay the stack into a loaf pan, like placing books on a shelf.
If making the loaf the night before, cover and allow to rise in the fridge for 12 hours. Reheat the oven to 350F/175C, allow the loaf to come to room temperate while the oven is pre-heating. Bake at 350 for 18-22 minutes or until golden brown.
If making the day of, preheat oven to 350F/175C, allow to sit at room temperate until doubled in size, about 20 minutes .Bake at 350 for 18-22 minutes or until golden brown.
Remove from loaf pan, sprinkle with powdered sugar prior to serving.
A note about yest and temperature:
55C–60C – Yeast cells die (thermal death point).
50C–55C – Water temperature for activating yeast designed to be mixed with the dry ingredients in a recipe.
40C–45C – Temperature of water for dry yeast reconstituted with water and sugar.
38C or lower – When yeast is mixed with water at too low a temperature, an amino acid called glutathione leaks from the cell walls, making doughs sticky and hard to handle.
27C–32C – Optimum temperature range for yeast to grow and reproduce at dough fermentation stage.
