In a small bowl, combine whole milk, granulated sugar, and active dry yeast. Let sit for about 5 minutes until frothy.

In a mixing bowl, combine all-purpose flour and salt. Add the yeast mixture, eggs, melted butter, and vanilla extract. Mix until a soft dough forms.

Transfer dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

Shape dough into a ball and place in a greased bowl, covering it to rise for 1 to 1.5 hours until doubled.

Melt together chocolate chips, cocoa powder, and butter. Stir until smooth and let cool.

Roll out the dough into a rectangle of about 12x18 inches.

Spread the cooled filling over the dough, leaving a ½-inch border.

Roll the dough into a log and slice it in half lengthwise. Twist the halves together.

Place the braided dough in a greased loaf pan and let rise for another 45 to 60 minutes.

Preheat the oven to 350°F (175°C). Brush the top with egg wash for a golden sheen.

Bake for 30 to 35 minutes until golden brown and a toothpick comes out clean.

Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.