Ingredients

• 1 cup whole milk
• 3/4 cup butter, cut into small pieces
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 4 1/2 cups all-purpose flour, divided
• 2 1/4 teaspoons active dry yeast
• 3 large eggs plus 1 large egg yolks
• 1/3 cup brown sugar
• 1 cup golden raisin
• 6 ounces bittersweet chocolate, finely chopped
• 3 tablespoons butter, melted
• confectioners' sugar

Instructions

1. For the dough, bring milk almost to a boil in a saucepan. Remove from heat and stir in butter, granulated sugar, vanilla, and salt. Transfer to a large bowl and let cool until lukewarm, 3 to 5 minutes.

2. Add 1½ cups flour and the yeast, and beat with a mixer on low speed. Beat in eggs and egg yolk, 1 at a time. Beat in remaining 3 cups flour, ½ cup at a time. Transfer dough (it will be sticky) to a lightly floured surface and knead until smooth, about 5 minutes. Place in a buttered bowl and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

3. Punch down dough, knead a few times, and let rest 10 minutes. Roll out into a 14-by-22-inch rectangle on a lightly floured surface.

4. For the filling, mix together brown sugar, raisins, and chocolate. Brush butter on dough and sprinkle filling on top, leaving a 1-inch border. Starting from a long side, roll up dough; cut crosswise into 12 slices. Place 6 slices flush against the side of a buttered 10-inch tube pan. Place remaining 6 slices, cut sides together, around tube of pan. Cover and let rise until doubled, about 1 hour and 30 minutes.

5. Preheat oven to 350 degrees. Bake cake until golden and a toothpick inserted into the center of cake comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Un-mold and let cool completely on rack, about 1 hour. Dust with confectioners’ sugar before serving.