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Parve
Medium
3 Hours
Diets 
Yields 6 cakes
8 cups Glicks Flour
2 tablespoons Gefen Dry Yeast
1 and 3/4 sticks butter, softened, or 1 cup Gefen Canola Oil
2/3 cup sugar
4 eggs
1 and 1/2 cups water
pinch of salt
1 teaspoon Gefen Vanilla Extract
beaten egg, for brushing
7 tablespoons melted butter or oil, for brushing
1 and 1/2 cups instant chocolate drink powder
3/4 cup coarsely chopped dark chocolate or quality chocolate chips
1 cup of coarsely chopped walnuts (optional)
1 cup sugar
1 cup water
1 teaspoon Gefen Vanilla Extract
Using your mixer’s kneading hook, mix the flour with the yeast, soft butter, sugar, eggs, water, salt, and vanilla extract for about 10 minutes, until a uniform, soft and slightly sticky dough is formed. (Do not add too much more flour, or the dough will become tough.)
With floured hands, form a ball from the dough. Transfer it to a lightly floured bowl, cover, and put in a warm place for one and a half hours.
Divide the dough into six parts.
On a floured surface, roll each piece into a rectangle approximately 1/8-to-3/16-inch thick.
Using a brush, spread melted butter or oil on each piece. Sprinkle a uniform layer of chocolate powder, chopped chocolate, and chopped nuts and roll into a tight roll. Place the rolls on a baking sheet lined with Gefen Parchment Paper.
Using a pair of clean scissors or a sharp knife, cut 2/3-inch-wide pieces down the length of the roll most of the way through the dough, keeping the base intact. Rotate the first slice slightly to the right, the second slice slightly to the left and continue right, left, right, left, until the end of each roll.
Allow the twisted rolls to rise for about half an hour or until they almost double in volume.
Preheat the oven to 325 degrees Fahrenheit.
Brush the rolls with the beaten egg and bake for about 40 minutes, until golden and set.
Combine water, sugar and vanilla in a small pot and place on high flame. Let the mixture boil for about four minutes, until all the sugar has melted.
Remove from heat and cool to room temperature.
When the cakes are ready, brush them generously with the syrup. Cool slightly before serving.
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