Wool roll bread with dark chocolate

Water roux starter: whisk water and flour and cook over medium heat, whisking through the lumps, until it forms a smooth, gluey paste; cool completely.

Sprinkle dry active yeast over warm milk and let it bloom about 10 minutes.

Add the cooled starter, sugar, salt, one large beaten egg, all purpose flour and a few chunks of butter; knead with the dough hook, scraping down the sides, until smooth, slightly sticky and fairly elastic.

Form a smooth ball, put in a lightly buttered bowl, cover and rise about an hour to an hour and a half until about doubled; a poke that springs back means it needs longer.

Press out the air, form a uniform disc and cut into five equal pieces with a bench scraper (weigh and divide by five for exactness); roll into balls.

Cover with plastic and rest 15 minutes.

Roll each ball into an oval about 5 to 6 inches wide by 8 to 9 inches long; cut strands about an eighth of an inch apart through two-thirds of it with the bench scraper, leaving the near third uncut.

Roll the uncut third a little over chunks of dark chocolate, tucking in the sides, then roll through the cut part without crushing the strands, seam down.

Set the rolls end to end around the side of a generously buttered springform pan lined with a circle of buttered parchment.

Cover and rise in a warm spot about 45 minutes to an hour until about doubled.

Brush the tops gently with a little milk and bake in the center of a 350 degree oven 30 to 35 minutes until golden brown.

Cool in the pan 10 minutes, release the ring, slide off the base with a spatula and cool completely on a rack.

Garnish with spring blossoms and serve.