1. Feed and activate the sourdough starter 6–8 hours before baking until bubbly.

2. Add milk, eggs, butter, starter, sugar, salt, cocoa powder, bread flour, and yeast to the bread machine pan.

3. Select and start the dough cycle and let the machine mix, knead, and proof the dough.

4. Meanwhile prepare the chocolate filling by melting butter and chocolate, then whisk in sugar, cocoa powder, and salt until smooth.

5. Roll the risen dough into a 10×16 inch rectangle on a floured surface.

6. Spread the cooled chocolate filling evenly over the dough, leaving a 1/2 inch border.

7. Roll the dough tightly into a log from the long side and seal the seam.

8. Slice the log lengthwise to expose the filling and twist the two halves together.

9. Place the twisted loaf in a greased bread machine pan, cover, and proof for 45–60 minutes until puffy.

10. Bake using the bread machine bake cycle for 60 minutes or remove and finish in a 350°F oven for 25–30 minutes.

11. Cool the loaf in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

12. Make a simple syrup by simmering sugar and water until dissolved and brush over the warm loaf before serving.