Chocolate-Almond Cinnamon Swirl Muffins

~from Savoring Time in the Kitchen

Brioche dough (makes about 4 loaves) - Recipe can be cut in half and half recipe measurements are in parentheses.

Recipe Adapted from Artisan Bread in 5 Minutes a Day

1 1/2 cups (3/4 cup) lukewarm water

1 tablespoon (1-1/2 teaspoons) Active Dry, or Quick-Rise yeast

1 to 1 1/2 tablespoons (1-1/2 to 1-3/4 teaspoons)  kosher salt

8 (4) large eggs at room temperature, lightly beaten

1/2 cup (1/4 cup) honey

1 1/2 cups or 3 sticks (3/4 cup or 1-1/2 sticks) butter, melted

7 1/2 cups (3-3/4 cups) unbleached all-purpose flour

For the Muffins:

3-4 ounces semi sweet chocolate, chopped (our substitute mini chocolate chips)

4 ounces slivered almonds, chopped

1/2 cup granulated sugar

1 teaspoon cinnamon

Mix the yeast, salt, eggs honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container.

Mix in the flour, using a spoon or stand mixer until all of the flour is incorporated but do not knead.

Cover (not airtight), and allow to sit at room temperature for about 2 to 2-1/2 hours. (If you use cold eggs the initial rise can be very slow. Using eggs that have come to room temperature helps.)

Refrigerate the dough overnight and use over the next five days. (The dough can be frozen in 1 pound portions for 4 weeks).

On the day you wish to bake the muffins, remove a 1 pound portion of brioche dough from the container (about the size of a cantaloupe melon), using floured hands, if necessary.

Flour a work surface very well and turn the dough out onto it and dust the dough with more flour. Roll or pat the dough into a rectangle, approximately 8 x 16" and about 1/2" thick. Add more flour if the dough sticks to the work surface.

Spread the chopped chocolate and almonds evenly over the rectangle and then press them lightly into the dough. Fold the top third of the dough over the middle (your may need a large, floured spatula for this if the dough sticks), then fold the bottom third up into a letter fold. Press the edges to seal them and roll the dough into another rectangle, about 3/4" thick.

With a knife or pizza cutter, cut along the short side to make 8 even strips. You may bake any scrapes on a baking sheet.

Take each strip and twist the ends in opposite directions a few times, then pick up middle of the strip with one hand and the ends with the other, lay the ends into the muffin cup first, laying down the middle on top with a another gentle twist.

Cover the muffin pans lightly with plastic wrap and let rest for about 1 1/2–2 hours or until doubled in volume. Sprinkle with sanding sugar, if desired.

About 30 minutes before baking, preheat the oven to 375°.

Bake for about 20-25 minutes, switching racks and rotating the muffin pans for even baking. Baking time with vary depending on your oven.

Cool in the pans on wire racks for about 10 minutes. Serve slightly warm or cool completely and refrigerate. The muffins will keep refrigerated for about three days. Frozen muffins may be defrosted in the microwave.