Activate Yeast: In the bowl of an electric stand mixer whisk together yeast with water and 1/2 teaspoon of the granulated sugar. Rest 15 minutes until mixture is foamy.
Add Wet Ingredients: Set mixer with paddle attachment and mix in remaining sugar, milk, egg, oil, rosemary and salt on low-speed.
Add Dry Ingredients: Add 2 cups of flour and mix on low-speed until combined, then switch to a hook attachment. Set mixer on low speed and slowly add in remaining 1 1/2 cups flour. Allow mixture to knead on medium-low speed until smooth and elastic. If the dough is too sticky add 1 tbspof flour at a time (up to 1/4 cup as needed) until the dough starts to form. Dough should be slightly sticky and not too dry. If too much flour is added rolls will be dense and heavy and if it too sticky, the bread will spread.
Rest 15 minutes: Remove the dough and form into a ball. Transfer into a greased bowl and cover bowl with plastic wrap and rest 15 minutes.
Lightly push the dough down with the heel of the palm of your hands and divide into 2 equal portions or 4 if you want smaller portions.
Cover the other 1/2 while you work on the first half. Using a rolling pin, flatten the dough to about 12 x14-inch, it doesnt have to be exact.
Spread chocolate filling on top and make sure to cover most of the top. Leave at least 1/2 inch on the side without a filling. This is to avoid spilling when you roll it.
Sprinkle toasted nuts on top of the chocolate filling. Starting from the longer side, start rolling into a log shape. Gently push the dough and roll till the end.
Using a sharp knife, leave about 2 inches allowance from the top, then cut the dough into half. Slightly seprate the 2 portions for easier twisting.
Twist by ovelaping right side to left side and vice versa until you reach the end.
Sprinkle the top with remaining toasted nuts.
Prepare the egg wash by mixing 1 egg + 1 tsp water then brush the side of the bread without the chocolate covering. That will basically be the top, end and side of the bread.
Transfer in a pan and let rest for 60 minutes or until the bread puff-up. This could take 60 – 90 minutes depending on the temperature in where you leave it to rest.
To help the dough rise better,Pre-heat the oven to 110F then turn it off. Let rest inside the pre-heated ove.
DO NOT forget to stop it, you only want the oven to warm up for the dough to rise, you do not want to dough to be baked. Some oven has a proofing setting, mine doesn’t, so this is my trick.
Bake at the pre-heated 350F oven for 25 - 30 minutes. Make sure to check 5 minutes earlier.
