Chocolate Chip Coffee Cake
Divide the dough at 200g x 3 pieces. Preshape into cylinders.
Cover and rest for 20-30 min.
Roll the dough into 4" x 16". Sprinkle with chocolate chips and roll into tight logs. Roll to 20" long.
Make a 3-strand braid.
Place in a ring mold (8" diameter, 2 1/2" H, 3" hole in center), apply egg wash and proof at 80F for 2-3 hours.
Before baking, apply egg wash again and sprinkle with sliced almonds and coarse sugar.
Bake at 350F for 25-30 minutes.