1. Combine the yeast with lukewarm milk and 1 tbsp of sugar. Let sit for 10 minutes.
2. Place the flour, remaining sugar, yeast mixture, salt, and eggs in a bowl of a standing mixer.
3. Using the paddle attachment, mix the ingredients on low until you have a shaggy mass. Then, replace the attachment with the dough hook.
4. Mix at medium-low speed for 2-3 minutes with the dough hook. You should have a ball of dough that is slightly dry.
5. Increase speed to medium, then add the butter, one chunk at a time, waiting for the butter to be incorporated before adding the next piece.
6. When the dough is smooth and the sides and bottom of the bowl are clean, cover the bowl with plastic wrap and place it in a warm spot to double in size, about 90 minutes.
7. While waiting, make the filling: Mix all of the ingredients until smooth.
8. When the dough is done rising, divide into two equal parts and roll into a large rectangle.
9. Spread half of the chocolate filling over the dough, leaving a one-inch border around the edges.
10. Gently lift the wider side of the rectangle and fold it in half.
Gently roll the rectangle back out into its larger original size.
11. Using a sharp knife or a pizza wheel, mark the dough every two inches along both wide sides.
12 Cut the dough diagonally between each mark (basically make pizza slice shapes/triangles)
13. Gently roll each triangle from the wide end toward the tip, stretching the dough as you go.
14. Place the pastries over a baking pan lined with parchment paper and brush with an egg wash.
15. Let the pastries sit for close to 90 minutes again in a warm spot and set the oven to 350F
16. When they finish rising, bake for 20-25 minutes, at 350F preheated oven, or until a thermometer reads 180F from the center of the pastries.