Mix together the yeast and milk until fully dissolved. Leave to activate for about 5-10 minutes.
In a bowl, combine the flour and sugar. Add the yeast mixture and stir to combine. Add the eggs one at a time mixing well after each addition until the dough starts to come together and pulls away from the bowl.
Lightly dust flour onto a work surface and begin kneading the dough. Once smooth, fold in the cubed butter and continue kneading until smooth and elastic. Shape the dough into a bowl, coat with butter, and place in a bowl to rest for 30 minutes.
In a small pan over medium heat, mix together sugar and water until fully dissolved. Bring to a boil then take off the heat and set aside.
Roll rested dough out onto a floured surface into a rectangle. Spread a thin layer of Chocnut spread all over the dough.
Roll up the dough tightly into a log, pinching the seams to seal the edges. Cut the log into three sections, leaving a portion of the dough on top uncut.
Fold the three sections of dough over each other like a braid until the end. pinch the edges of the sections together to combine them. Place in a baking dish and bake at 170°Celsius for about 20 minutes.
After baking, immediately brush the sugar syrup on top of the hot bread and leave it to cool for five minutes before serving.