In a medium size mixing bowl add flour, milk, yeast, butter, eggs, vanilla extract and the salt.
Knead it together until we get a uniform texture for about 10 - 15 minutes.
Cover the bowl and leave it in a 68°F – 81°F /20°C – 27°C place for 40 - 90 minutes to double in size or at least raise considerably.
Meanwhile the dough is rising dice butter up and put it in a mixing bowl with the cocoa powder and the honey.
Whisk them together until butter gets a creamy, easy to spread texture.
When the dough has risen, take it out of the bowl onto a floured surface.
Divide it into 6 equal pieces
Make dough balls out of them.
Start working with the first dough-ball. Place it on a well-floured surface and strew it in the size of the baking tray with a help of a rolling pin.
Spread ⅙ of the chocolate cream evenly on top. Leave a strip chocolate around the edges so the butter won't leek out that much in the oven.
Roll the dough into a log.
Repeat the same process with the other dough-balls too. Press three logs together at one end then braid them together.
Make sure both ends are closed and tucked under the bread.
Repeat it with the other three logs and place them onto a parchment paper lined baking tray.
When both bread is in the tray cover them with a kitchen towel and leave it in a 68°F – 81°F /20°C – 27°C place for another 15 - 30 minutes. Whisk egg yolk and vanilla then apply eggwash on top of the bread before putting it into the 350°F / 180°C preheated oven.
Bake it in the oven for 30 or until the top is golden brown.