Activate yeast by mixing warm water, sugar, and yeast until foamy and slightly bubbly. This ensures proper dough rise.
Add eggs, egg yolk, melted butter, flour, and salt, then mix until a shaggy dough forms. It will look sticky and uneven.
Knead dough for 10–15 minutes until smooth, elastic, and slightly tacky but not wet.
Cover dough and chill for at least 3 hours until firm and easy to handle. It should feel cold and structured.
Roll chilled dough into a large rectangle about ⅛ inch thick with even edges.
Spread chocolate filling evenly, leaving a small border to prevent leakage while rolling.
Roll tightly into a log, slice lengthwise, and twist both halves to form a swirl pattern.
Place in greased loaf pan and let rise 60–90 minutes until visibly puffy.
Bake at 350°F for 45–50 minutes until deep golden brown and cooked through.
Brush hot loaf with warm syrup for a glossy finish and cool completely before slicing.
