Preparation

• Mix all the dough ingredients, except the whole amount of water (which should be added gradually, as the dough requires it). Note: The amount of water depends on the type of flour you use.
• Knead the dough vigorously for about 10 minutes. Then, let the dough rest for 20 minutes in a warm, draft-free place.
• Perform a second vigorous knead for 5 minutes and fold the dough in three folds (as if folding a paper into thirds). Let it rest for 20 minutes.
• Repeat the previous process with a third vigorous knead for 5 minutes and again fold the dough into three folds. Let it rest for another 20 minutes.
• Divide the dough into two equal portions and shape each portion into a smooth ball.
• Stretch each portion of dough from five different points, bringing each tip towards the center to reform a ball. Ensure the balls are well-tensed.
• Place the balls in the refrigerator and let them rest for 45 minutes to ensure the dough relaxes properly.
• Meanwhile, melt the chocolate in a saucepan over low heat, stirring until smooth and homogeneous.
• Lightly grease the countertop with a bit of oil to prevent the dough from sticking.
• Place the two balls of dough on the countertop and, using a rolling pin, shape each ball into a rectangle. Then, use your hands to finish stretching the edges to make them as rectangular as possible. Note: The longer the rectangle, the more twists you can give when coiling it, resulting in a more beautiful final product.
• Grease a loaf pan with melted butter to ensure easy removal after baking.
• Fill the pastry rectangles with the melted chocolate, without overfilling. Sprinkle cinnamon on top and scatter a good amount of chocolate chips.
• Roll one of the pastries towards yourself, taking care to slightly fold in both ends to prevent the filling from spilling out the sides.
• Once the pastry is completely rolled up, gently elongate it by rolling it on the countertop.
• Repeat the same process with the other pastry portion.
• Place one roll on top of the other, crossing them right in the middle to form an "X".
• Take the two lower ends and twist them to make a braid. Then, do the same with the other ends.
• Transfer the braid to the prepared buttered mold.
• Let the braid rise until it doubles in size or fills the mold, in a warm place free from drafts.
• Preheat the oven to 180ºC half an hour in advance to ensure an even temperature.
• Brush the braid with beaten egg before baking to achieve a shiny finish.
• Bake the braid at 180ºC for about 30 minutes, until it is golden and cooked inside (originally said 18 minutes).