• Melt the butter in a pot, remove the pot from the heat and stir in the milk.
• Dissolve the yeast in the lukewarm mixture.
• Pour it into a bowl and add the remaining ingredients.
• Knead well to a fine, cohesive dough.
• Let it rise for 45 minutes.
• Roll out the dough into a rectangle on a floured surface.

Make the filling

• Chop the chocolate coarsely and melt it in a pot together with the butter.
• Stir in the powdered sugar and cocoa until a fine, cohesive ganache forms.
• Spread the ganache on your dough.
• Roll the dough lengthwise, divide it into two lengthwise pieces, and twist the two parts around each other.
• Fold the ends under and put the bread in a loaf pan lined with parchment paper.
• Let it rise again for 15 minutes.
• Brush with milk and bake for 30 minutes at 200 degrees Celsius (392 degrees Fahrenheit).
• If the bread turns brown on top, cover it with aluminum foil for the remaining time so it doesn't burn.
• Serve warm and enjoy.