Steps for Preparing and Baking Chocolate Yeasted Swirls:

• In a bowl, put the lukewarm milk, add the yeast and a teaspoon of granulated sugar (taken from the amount), stir well to dissolve the ingredients, and then let it rest for 15 minutes.

• In the stand mixer, put the sifted flour and sugar, then turn on the mixer and while it’s running add the milk with dissolved yeast. Once the ingredients start to combine, add the egg yolks and a pinch of salt.

• When the ingredients start to come together, gradually add the soft butter. Don’t add more until the previous portion is absorbed.

  Work the dough until you get a smooth and compact ball (about 5 minutes of kneading), add the chocolate chips and work the dough further until they are fully incorporated.

  Place the dough in a bowl covered with plastic wrap, let it rise until it doubles in size (you can also put the bowl in the oven with only the light on to reduce rising time).

  When the dough has doubled, place it on a floured pastry board, then divide the dough into two parts and make two sheets measuring 12×9 inches.

  One was brushed with melted butter, then sprinkled with hazelnut pieces and rolled up on itself (rolling from the long side), the other was spread with Nutella and then added hazelnut pieces and rolled up on itself (also from the long side), we made 2 different flavors, alternatively you can make only one flavor by doubling the doses.

  Cut the two rolls into slices 1 inch thick, then place the swirls on the baking sheet, pressing them slightly, and let them rise for 30 minutes.

  After the time has passed, brush the swirls with whole milk, then decorate with hazelnut pieces and chopped dark chocolate.

  Bake in a preheated oven at 350°F for 20/25 minutes until they start to turn golden.

  Let them cool before consuming. It is recommended to store them in a tightly closed plastic bag, otherwise the dough tends to dry out too much.