For the dough: 
1. warm milk in microwave for 30 seconds 
2. Transfer milk to the bowl of an electric stand mixer and sprinkle yeast on top
3. Add sugar, egg, yolk and melted butter into the bowl
4. Mix with a dough hook until combined
5. Add flour and salt, knead on medium speed for 10 minutes 
6. Transfer to a well-oiled bowl, cover with plastic wrap and allow to rise for 1 ½ hours until doubled in size.
7. While dough is proving, make the filling. 

Filling:
1. In a small saucepan, melt the butter, sugar and chocolate. Stir until smooth. 
2. Remove from heat and add the cocoa. Stir until smooth and then set aside to cool.
3. Divide dough in 2 equal pieces
4. Place on a floured surface and roll one piece of dough into a 30cm x 40cm rectangle. 
5. Spread half the chocolate mixture over the dough. 
6. Roll up tightly along the long edge. 
7. Place on a tray, seam side down and repeat with the second piece of dough.
8. Place the dough in the fridge for 30 minutes, to firm up.
9. Remove from fridge and place on bench. 
10. Use a sharp knife to slice lengthways, through the middle of the dough. 
11. Turn the cut sides upwards and press gently to join at the top end. 
12. Twist the dough to plait one piece over the other, with the cut sides facing up. 
13. Repeat to make a twist and finish by joining the ends together at the base. Repeat with second dough.
14. Place on lined baking tray and join the plaits together to make a wreath shape. 
15. Cover with a tea towel and set aside to rise for about 1 hour or until doubled in size.
16. Preheat oven to 170C fan forced. Bake for 35 minutes.
17. Remove from oven and serve warm with PHILADELPHIA cream cheese.

For the dough: 
1. warm milk in microwave for 30 seconds 
2. Transfer milk to the bowl of an electric stand mixer and sprinkle yeast on top
3. Add sugar, egg, yolk and melted butter into the bowl
4. Mix with a dough hook until combined
5. Add flour and salt, knead on medium speed for 10 minutes 
6. Transfer to a well-oiled bowl, cover with plastic wrap and allow to rise for 1 ½ hours until doubled in size.
7. While dough is proving, make the filling. 

Filling:
1. In a small saucepan, melt the butter, sugar and chocolate. Stir until smooth. 
2. Remove from heat and add the cocoa. Stir until smooth and then set aside to cool.
3. Divide dough in 2 equal pieces
4. Place on a floured surface and roll one piece of dough into a 30cm x 40cm rectangle. 
5. Spread half the chocolate mixture over the dough. 
6. Roll up tightly along the long edge. 
7. Place on a tray, seam side down and repeat with the second piece of dough.
8. Place the dough in the fridge for 30 minutes, to firm up.
9. Remove from fridge and place on bench. 
10. Use a sharp knife to slice lengthways, through the middle of the dough. 
11. Turn the cut sides upwards and press gently to join at the top end. 
12. Twist the dough to plait one piece over the other, with the cut sides facing up. 
13. Repeat to make a twist and finish by joining the ends together at the base. Repeat with second dough.
14. Place on lined baking tray and join the plaits together to make a wreath shape. 
15. Cover with a tea towel and set aside to rise for about 1 hour or until doubled in size.
16. Preheat oven to 170C fan forced. Bake for 35 minutes.
17. Remove from oven and serve warm with PHILADELPHIA cream cheese.