In a small bowl, beat 1 egg and set aside.
To make your dough, firstly activate the yeast. In a large mixing bowl, take luke-warm milk, dry yeast and sugar. Mix well and keep to rest for 10 mins.
When you see a foamy layer on top of your mixture, that indicates that your yeast has activated well.
Add the beaten egg to the yeast mixture and give a good whisk.
T o it, add your flour, salt, melted butter and olive oil. Combine it into a soft dough. If the dough is looking a bit dry, you can add 1-2 tbsn water to it.
Dust some flour on the kitchen platform and knead your dough very well for 8-9 minutes. Knead into a smooth ball.
Grease a large bowl with oil and place your dough in it. Coat the dough well with some more oil and cover the top of the bowl tightly in a cling-wrap.
Rest in the warm place for 1 – 1.5 hours for the dough to rise.
After 1-1.5 hours, take out the dough from the oven and dispose of the cling-wrap. It would have doubled in size by now.
With a closed fist, gently punch the dough to release the air out of your dough. Knead the dough for 3-4 minutes more on the dusted kitchen platform and form into a smooth ball.
Divide the dough in two equal parts and smooth them both into round balls.
With a rolling pin, roll the dough-balls into 2 thin rectangular bases. You can also work with them one after the other instead to doing this simultaneously.
Now comes the yummy part! Leaving a ½ inch border on all sides, spread your melted chocolate or Nutella evenly all over the surface of both the bases
With one of the wider sides, start rolling the dough into a long tube, pinching the sides closed as you go along. In the end, it should resemble a long cylinder. Ensure that it is sealed well from all around.
Keeping the top intact, slice your dough into two halves along the length of the tube.
Braid the two halves, twisting them carefully such that the cut, brown ends remain on top.
Form 2 individual rings with your 2 braids and pinch the ends well, so that the knots do not loosen up or come apart while baking.
Transfer to a greased baking pan. Cover with cling film and set aside for 30 minutes for the dough to rise again.
Prepare your egg-wash. In a bowl, break an egg and whisk it till fluffy. Set aside.
Pre-heat your oven to 180 degrees C.
After 30 mins, using a pastry brush, brush your egg wash on the surface of your bread. This will give your bread a beautiful glaze.
Bake the chocolate nests for around 30 minutes, until golden brown.
Cool completely on a wire rack and slice. Enjoy with hot tea/coffee or as it is. Enjoy!