In a small bowl add all purpose flour, starter and water and set aside for 3-4 hours or until it doubles.

In a medium saucepan whisk together lightly the flour, milk in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so no lumps form and the roux is smooth.

If you have a thermometer, cook the roux/ tangzhong till it reaches 65C (150F) and take it off the heat. If you do not have a thermometer, then watch the roux/ tangzhong until you start seeing “lines” forming in the roux/ tangzhong as you whisk/ stir it. Take the pan off the heat at this point.

Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. If not using immediately, transfer the roux to a bowl and cover using plastic wrap. It can be stored in the refrigerator until the color changes . Discard the tangzhong after that.

In a kitchen aid stand mixer add all the ingredients except the butter knead with dough hook to form a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.

Gradually add butter and incorporate about 1 minute on low speed. Once all

The butter is incorporated, turn the mixer up one speed and knead the dough

until it is smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes.

Cover the dough and let it rest in a warm (75°F) place for 2-3hours . To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. This will increase the elasticity of the dough.

Refrigerate overnight the dough .

In a medium bowl add melted butter and bitter chocolate and mxi well to this add sugar, cinnamon and pumpkin pie spice and mix well and set aside.

Remove the dough from refrigerator and bring to room temperature. After 2 hours spread it into rectangle.

Spread chocolate filling into the dough and roll it into cylinder.

Then make a slit in the middle of cylinder and with two pieces make a braid.

Place it in loaf pan lined with parchment paper and set aside for second proof for 5 hours or until dough reaches about the 1 ½ inch of loaf tin.

Pre-heat oven to 350F and brush the dough with egg wash

Then bake the at 350 F for 45 minutes or until it registers 195F internally.

When it is out from the oven brush with simple syrup