Twisted chocolate bread او بما يسمي فطيره طاقيه السلطان 😅

Ingredients: - 3 cups all-purpose flour - 2 eggs - 1/3 cup sugar 1/2 teaspoon dry yeast - 1/2 teaspoon salt - 1 1/4 cup milk (or a mix of milk and water) - 3 tablespoons softened butter - 3 tablespoons cocoa powder (for half of the dough) - Chocolate chips for filling Instructions: 1. In a large mixing bowl, combine the flour,yeast , sugar, and salt. Mix well. 2. In a separate bowl, whisk together the eggs and milk (or milk-water mixture) until well combined. 3. Pour the wet ingredients into the dry ingredients and mix until a dough forms. 4. Add the softened butter to the dough and knead for about 5-7 minutes until the dough becomes smooth and elastic. 5. Divide the dough into two equal portions. 6. In one portion of the dough, add the cocoa powder and knead until the cocoa is fully incorporated, creating a chocolate dough. 7. Cover both portions of the dough with plastic wrap and let them rest for about 1 hour at room temperature. 8. After the resting period, take one portion of the dough and roll it out into a rectangular shape on a lightly floured surface. 9. Sprinkle chocolate chips evenly over the rolled-out dough. 10. Take the other portion of the dough and roll it out into a rectangular shape of the same size as the first portion. 11. Place the second portion of the dough on top of the first portion with the chocolate chips, creating a sandwich-like structure. 12. Gently press the edges of the dough together to seal them. 13. Using a sharp knife or a pizza cutter, cut the dough lengthwise into strips, leaving about 1 inch of uncut dough at the top. 14. Twist each strip of dough, alternating the direction of the twist, to create a twisted effect. 15. Place the twisted bread on a baking sheet lined with parchment paper. 16. Cover the twisted bread with plastic wrap and refrigerate overnight. 17. The next morning, preheat the oven to 350°F (175°C). 18. Remove the twisted bread from the refrigerator and let it sit at room temperature for about 30 minutes to warm up slightly. 19. Bake the twisted bread in the preheated oven for 25-30 minutes, or until it turns golden brown. Note: It is possible to use fermentation for only two hours. In this case, 1 1/2 teaspoons of yeast will be used. It is left to ferment for two hours in a warm place. Then it is shaped and placed in the tray, and left to ferment again for another half an hour to an hour until it doubles in size.