Put the flour in the bowl of the kitchen mixer, in a separate bowl, melt the yeast with the milk at room temperature, then pour the sugar and all the milk with the yeast into the mixer. While kneading, add an egg, the oil and the salt.

 

Work the dough until it is smooth and homogeneous. Form a loaf and let it rise for three hours. After the rising time is over, spread the work surface with flour and roll out the dough in a thin rectangle with a rolling pin.

 

Melt 40 grams of butter and brush it over the entire surface of the dough.

 

Sprinkle the chocolate chips over it and press them lightly with your hands.

 

Starting from the longer side, roll the dough on itself forming a compact and uniform roll.

 

Cut it in half, thus obtaining two parts and intertwine them with each other.

 

Grease and flour a pan and lay the braided dough forming a spiral. Cover with a plastic wrap and leave it to rest for a while. Before baking, brush it with milk. Bake in a preheated static oven at 175 degrees for about 25 minutes or in a 160 degree fan oven for 25 minutes.

 

Remove from the oven and cover with a clean cloth until cool.