METHOD

1. To make the basic sticky bun dough, place the milk and butter in a small saucepan over low heat. Cook, stirring, until the butter is melted and the milk is just lukewarm.
2. Place the flour, sugar, egg, yeast and milk mixture in the bowl of an electric mixer fitted with a dough hook. Mix on low speed for 5 minutes or until the dough comes together (it should still be a little sticky).
3. Turn out dough onto a lightly floured surface and knead until smooth. Place dough in a large lightly oiled bowl and cover with a damp tea towel. Set aside in a warm place for 1½ hours or until doubled in size.
4. While the dough is proving, place the chocolate and butter in a small saucepan over low heat. Cook for 2–3 minutes or until melted. Remove from heat, add the icing sugar and cocoa and whisk until smooth. Set aside.
5. Roll out the dough on a lightly floured surface to a 50cm x 30cm rectangle. Spread with the chocolate mixture. Starting at one long side, roll the dough up into a log. Cut the dough in half lengthways. Braid the dough pieces and pinch the ends to seal. Place in a lightly greased 20cm x 10cm x 10cm loaf tin lined with non-stick baking paper. Cover with plastic wrap and set aside in a warm place for 30–40 minutes or until risen. Preheat oven to 160°C (325°F).
6. Brush the loaf with egg and bake for 35–40 minutes or until golden brown and cooked through. Set aside to cool in the tin for 10 minutes before turning out.
7. To make the glaze, place the sugar and water in a small saucepan over low heat. Cook, without stirring, for 4–5 minutes or until the sugar has dissolved and the mixture is syrupy. Spoon over the loaf to serve. Serves 6

Photography: Chris Court