1. In a bowl mix all the bread ingredients, then slowly add the milk and bring it all together to form a soft dough (you might not need all the milk or need a bit more). Knead the dough either by hand or in a stand mix with a dough hook for 7-8 minutes until smooth.

2. Leave the dough in a lightly oiled bowl and cover it with cling film. Let it prove for 1-2 hours until doubled in size.

3. Once the dough has doubled take it out on the work surface, knock it and knead for a few seconds. Roughly divide the dough into 12 portions.

4. In a bowl combine the melted chocolate with sugar and hazelnuts and mix well. Roll out each portion of the dough into a circle roughly 3-4 inches. Spread one spoonful of the chocolate mix and roll the dough like a swiss roll. Take a sharp knife and cut the roll lengthwise into 2, keeping the top intact. Twist the 2 parts and roll it into a bun shape.

5. Place the prepared rolls on a lightly floured baking tray. Cover with cling film and leave to prove for 30-40 minutes.

6. Preheat the oven to 180°C (Fan 160°C, Gas Mark 4). Once the rolls are ready brush with some beaten egg and bake for 30-35 minutes or until done.