Part 4/6:
Next, layer the chocolate dough on top of the vanilla dough and continue rolling them together until you reach a 8x16 inch (20x40cm) rectangle.
Using a sharp knife, cut about 10 strips of the rolled dough. Gently twist each strip to create a beautiful swirl effect.
Transfer the twisted dough into a 8½x4½ inch (1 liter capacity) loaf pan lined with parchment paper. Allow it to rest for another 30 minutes at room temperature.
Step 4: Bake the Bread
While the dough is resting, preheat your oven to 350ºF (180ºC). After resting, brush the top of the loaf with the remaining beaten egg for that golden finish.