1. HEAT the milk, sugar, butter, saffron and salt in a saucepan for 2 minutes or until the sugar has dissolved and butter melted. Cool to lukewarm.
2. COMBINE the flour and yeast in a bowl, make a well in the centre and add the milk mixture, eggs and enough lukewarm water to make a dough. Turn out onto a floured board and knead until smooth and elastic. Return to bowl, cover with plastic wrap and leave in warm place for 1 hour or until doubled in size.
3. COMBINE the almonds and butter in a food processor and process to form a paste. Add the chocolate and pulse to combine.
4. DIVIDE the dough in half; and set one half aside. With the first half of the dough: remove 1/3 for the top, cut into 3 and make long narrow ropes approx. 25cm long, then form into a plait. With the remaining 2/3 of the dough roll out on a lightly floured surface to make an 18 x 28cm rectangle then spread with half of the chocolate mixture. Roll up from the long side and place into a greased 20cm ceramic soufflé dish. Form the plait into a circle and join the ends together then place on the top of the kulich. Set aside to rise for 11/2 hours. Repeat with remaining ½ of the dough and chocolate mixture to form 2 Chocolate Kulich.
5. BRUSH with extra beaten egg and bake in a moderate oven 180°C for 50-60 minutes or until cooked when tested. Allow to cool on a wire rack before slicing. Store in an airtight container.