1 cup semisweet chocolate chips
3 1/2 cups all-purpose flour
1 teaspoon salt
1 (.25 ounce) package active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup plus 2 tablespoons white sugar
6 cups warm milk
2 egg whites
2 1/2 teaspoons lemon zest
1/4 cup white sugar
1 cup warm milk
1 egg white
1/4 cup white sugar
1 cup warm water
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine the chocolate chips, flour, and salt. Coat almonds and sides of a 2 quart loaf pan with the chocolate mixture.
To make the dough: In a large bowl, stir together 1 cup warm milk and 2 egg whites. In a separate bowl, dissolve yeast in warm water. Stir milk, egg whites, and powdered sugar into the yeast mixture, just until incorporated. Turn out dough onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes. Lightly oil a small bowl, place the isolated dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
To make the filling: In a small bowl combine 2 tablespoons lemon zest, 1/4 cup white sugar, 1 cup warm milk, 1 egg white, 1/8 of an egg, 1/2 a teaspoon lemon zest, and a scant teaspoon grated lemon zest. Brush the hot butter or margarine over the dough, then gently spread filling into the baked loaf pan. Refrigerate for 1 hour or until set.
Lift the cookie sheets from the cookie sheets. To make the filling: In a medium bowl, stir together 2 tablespoons lemon zest, 1/4 cup sugar, 1 cup milk, 1 egg white, and 1/2 a teaspoon lemon zest. Sprinkle 1/2 a teaspoon grated lemon zest over the filling, and spread mixture evenly to the bottom of baked loaf pan.
In a large bowl