1. Prepare the dough:

• In a large bowl (or mixer bowl), combine flour, sugar, yeast, and salt.

• Add warm milk, egg, melted butter, and vanilla.

• Mix until dough begins to come together, then knead for 8–10 minutes (by hand or mixer) until smooth and elastic.

• Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.

2. Make the filling:

• In a small saucepan or microwave, melt chocolate and butter together until smooth.

• Stir in cocoa powder, powdered sugar, and peppermint extract.

• Let cool slightly so it’s spreadable, not runny.

3. Assemble the swirl:

• Punch down risen dough and roll it out on a lightly floured surface into a 12×16-inch rectangle.

• Spread the chocolate-peppermint filling evenly over the dough.

• Sprinkle crushed candy canes across the surface.

• Roll tightly from the long side into a log.

• Slice the log in half lengthwise (like a babka), exposing the swirls.

• Twist the two halves together, keeping the cut sides facing up.

4. Second rise:

• Carefully place the twisted loaf into a greased 9×5-inch loaf pan (or shape into a wreath on parchment for a showy presentation).

• Cover loosely and let rise again for 30–40 minutes, until puffy.

5. Bake:

• Preheat oven to 350°F (175°C).

• Brush the top lightly with melted butter.

• Bake for 30–35 minutes, or until golden and cooked through (internal temp ~190°F).

• If it browns too quickly, tent with foil halfway through baking.

6. Cool & decorate:

• Cool in pan for 10 minutes, then transfer to a wire rack.

• Drizzle with melted white or dark chocolate and sprinkle more crushed candy canes on top for a festive finish.