• Warm buttermilk in the microwave until slightly warm but not hot. Pour in a Kitchenaide bowl. Sprinkle yeast on top. Let it sit for 5 minutes. Add sugar, salt, vanilla, egg and zest. Attach dough hook and turn on the machine. Add the flour a cup at a time. After the flour is in, add the softened butter a tbsp at a time. Let the dough kneed for a few minutes. Place the dough in an oiled bowl, cover with plastic wrap and place in the refrigerator overnight.

Chocolate Filling

• The next day start with making the chocolate. Place dark chocolate in a microwave safe bowl with the butter. Microwave until melted. Add cocoa powder and powdered sugar and mix.

  Take out dough from the refrigerator. Cut it in half on a cutting board. Roll out each dough half into a rectangle.

  Spread 1/2 of the chocolate mixture over each piece of dough. Roll them up lengthwise. Cut down the middle so that you have 4 pieces.

  I then used a 4 dough weave to make the bread. After weaving it, place dough in a parchment lined bread pan and let it rise for about an hour. Bake at 350 degrees for about 20 minutes or until browned.
  

Glaze

• Combine sugar and water in a saucepan.  Boil until sugar is dissolved.  Cool, then brush fully on bread.