For the dough, mix all the ingredients together with enough of the warmed milk and knead to a soft smooth dough. Cover and allow to rise for 40 minutes until doubled in size. When ready, knock out the air and roll out into a large rectangle. Mix together the 4 tbsp sugar and cinnamon in a bowl. Brush with the melted butter, then sprinkle over the cinnamon sugar.
Roll up tightly then carefully place into the greased bundt tin mould. Allow to rise until doubled in size then bake at 200`c for 25-30 minutes. Meanwhile, cook together the berries and 2 tbsp sugar to a coulis and melt together the chocolate and cream to make a chocolate dipping sauce. To serve, turn out the bread ring onto a large board and dust with icing sugar and fresh berries. Serve the coulis and chocolate sauce on the side in small bowls.