In the bowl of your stand mixer, with the dough hook attached, add flour, sugar, yeast and salt. Mix to combine.Add yogurt, water and oil. Knead on medium speed until dough is smooth and does not stick to the walls of the bowl. If the dough still sticky , you could add some more flour.
Cover with plastic wrap and a clean kitchen cloth and keep the dough in an air-tight container until it doubles in size (approximately 30-45 minutes).
Turn dough onto a floured surface.
Divide the dough into 3 equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.
On a lightly greased or floured work surface, roll one piece of dough into a 10″ circle.
Place the circle on a piece of parchment, Spread with the butter to within 1/2 in. of edges.
sprinkle brown sugar and cinnamon evenly.
Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Roll out the third circle and transfer it on top of the filled one
Place a 2 1/2″ to 3″ round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.
Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.
With a fork seal the edges
Cover with kitchen towel, and let rise in a warm place until it doubles in size (about 1 hour).
Preheat oven to 400F.
For egg wash, in a small bowl, whisk egg yolk, heavy cream and vanilla.until combined. Brush over the bread.
Bake until golden brown. (about 25 minutes)
For glaze, in a small bowl, mix icing sugar, heavy cream and vanilla and spread over wreath if desired.
Preheat oven to 350 degrees F (180 degrees C). Grease and flour your cake tin.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.