Step 1: Add the yeast and sugar into lukewarm milk and stir thoroughly to mix them.

Step 2: In a separate bowl, sift in the flour, powdered milk, and salt. Mix them nicely.

Step 3: Add the yeast-milk mixture to the flour. Add the egg and melted butter to the flour as well. Mix all the ingredients together nicely.

Step 4: Once all the ingredients are well incorporated, start kneading the dough by hand. At first the dough texture will be sticky, but the sticky-texture will reduce as you keep kneading. Add a few tbsp of flour if needed but avoid adding too much.

Step 5: Once the dough is smooth and not sticky anymore, form a ball shape with the dough. Place the dough in a bowl, brush the dough with oil and rest it for an hour. Meanwhile, prepare the chocolate, nuts and butter for the filling and decorating. Melt the chocolate and butter (separately) and chop the almonds into small slices.

Step 6: After an hour, take out the dough, the size of the dough should double by an hour.

Step 7: Take the whole dough and roll the dough on a rolling board or on a flat and smooth surface. Roll the dough into a big rectangle shape.

Step 8: Try to stretch out the 4 corners of the dough to give it a nice rectangular shape.

Step 9: Apply the melted butter on the top surface of the flat dough.

Step 10: Apply the melted chocolate on the top surface of the dough.

Step 11: Start rolling the dough from a side.

Step 12: Roll the whole dough nicely.

Step 13: This is the tricky and messy part but don’t worry about it. Use a knife to cut the rolled dough along the middle but keep the other side intact (1 inch).

Step 14: Gently twist the 2 strands of the dough to create the twisted pattern. Give it a nice, twisted shape.

Step 15: Sprinkle the sliced nuts over the top surface and prepare a bread pan

Step 16: Preheat the oven to 190 degrees Celsius (375 Fahrenheit) for 5 minutes. Bake the bread dough in 190 degree Celsius, for 20-25 minutes or until the dough is golden brown on the top surface.